Peaches & Cream Steel-Cut Oatmeal
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This delicious steel-cut oatmeal recipe comes from Megan Gilmore’s cookbook, The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make In Your Electric Pressure Cooker.
Photo by Megan Gilmore (Ten Speed Press, 2018)
This delicious steel-cut oatmeal recipe comes from Megan Gilmore’s new cookbook, The Fresh & Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make In Your Electric Pressure Cooker. Megan is the voice behind the popular blog, Detoxinista, where she shares healthy recipes and helps readers break the cycle of yo-yo dieting. Making steel-cut oatmeal on the stovetop to be a bit tedious because it requires careful attention and frequent stirring to make sure the oats don’t stick to the bottom of the pot. With the Instant Pot, the process is almost completely hands-off. I love that Megan’s recipe calls for frozen peaches, which are already peeled and chopped—and like many dishes in the book, the recipe relies on coconut milk to add richness.
Table of Contents
“This recipe was life-changing! It was delicious, simple and done in less than an hour! No turning back…this is officially my new steel cut oats recipe!”
What You’ll Need To Make Instant Pot Oatmeal
Step-by-Step Instructions
To begin, combine the steel-cut oats, water, and salt in the Instant Pot and give them a stir. 
Add the peaches, cinnamon, and maple syrup.
Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minutes. When the cooking cycle has completed, let the pressure naturally release for 15 minutes to finish cooking the oatmeal. (This method prevents the oatmeal from sticking to the bottom of the pot.) Move the steam release valve to Venting to release any remaining steam pressure. When the floating valve drops, remove the lid.
Stir in the coconut milk, then taste and adjust any seasonings.
Serve warm, with additional cinnamon or coconut milk, if desired. Leftover oats can be stored in an airtight container in the fridge for 5 days. You can serve them chilled, or quickly reheat them using the Sauté function of your Instant Pot. (You could also reheat the oats in the microwave. Either way, you may need to add a splash of water as you reheat, since oats tend to thicken when chilled.)
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Megan's Instant Pot Peaches & Cream Steel-Cut Oatmeal
This delicious steel-cut oatmeal recipe comes from Megan Gilmore’s cookbook, The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make In Your Electric Pressure Cooker.
Ingredients
- 2 cups steel-cut oats
- 4 cups water
- ½ teaspoon salt (see note)
- 1 lb frozen sliced peaches
- ½ teaspoon ground cinnamon, plus more for serving (optional)
- ¼ cup pure maple syrup
- ½ cup full-fat coconut milk, plus more for serving
Instructions
- Combine the steel-cut oats, water, and salt in the Instant Pot and give them a stir, then add the peaches, cinnamon, and maple syrup. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minutes.
- When the cooking cycle has completed, let the pressure naturally release for 15 minutes to finish cooking the oatmeal. (This method prevents the oatmeal from sticking to the bottom of the pot.) Move the steam release valve to Venting to release any remaining steam pressure. When the floating valve drops, remove the lid.
- Stir in the coconut milk, then taste and adjust any seasonings. Serve warm, with additional cinnamon or coconut milk, if desired. Leftover oats can be stored in an airtight container in the fridge for up to 5 days. You can serve them chilled, or quickly reheat them using the Sauté function of your Instant Pot. (You could also reheat the oats in the microwave. Either way, you may need to add a splash of water as you reheat, since oats tend to thicken when chilled.)
- Note: Megan's recipe does not call for salt; this is my addition.
Nutrition Information
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- Per serving (4 servings)
- Calories: 300
- Fat: 9 g
- Saturated fat: 6 g
- Carbohydrates: 52 g
- Sugar: 22 g
- Fiber: 5 g
- Protein: 7 g
- Sodium: 307 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn!
If I wanted to double the recipe do I just double the cook time? I guess this question goes for any instant pot recipe…thanks!
Julie
Hi Julie, I don’t have enough experience with an instant pot to say but if I had to guess, I suspect that you wouldn’t need to double the cooking time. I think it would take extra time – just not twice as long. Sorry I can’t be more definitive!
is there a way I could do this on the stovetop instead? i dont have an instapot and not planning on getting one…
Hi Kim, Yes, you can make this on the stove — simmer it, covered, stirring occasionally (especially towards the end so the oats don’t stick to the bottom of the pan), for about 20 minutes or until oats are cooked. Enjoy!
Hi is everything added to cook for 20 minutes when doing this on the stovetop?
Yep (but keep in mind that the oats will take longer than 20 minutes to cook – more like 30 minutes). Hope you enjoy!
I love this recipe and it is now my go to for steel cut oats. I have made with frozen peaches, frozen blueberries, and today I made with a can of whole cranberry sauce (haven’t tasted yet, but I know will be delicious). I do not sweeten or add the coconut milk as I make this as a batch for myself for the week and sweeten and add milk as I reheat. I also stir in 1/2 cup of ground flax meal after it has cooked for the fiber. I also use the ratio of 3/1 for water/almond milk for the liquid.
Thanks for the great recipe!!
I had peaches frozen from a Georgia peach truck purchase, so wanted breakfast dish to use them. It was delicious! I had none of the problems mentioned in a couple of the reviews with the oats burning. In fact I had accidentally left the vent slightly ajar and it was several minutes before I closed it well. Even with that the oats were perfect.
Hi, Jenn,
Do you think this would work with frozen blueberries instead of the peaches?
Thanks so much for your advice!
Hi Sandy, I haven’t tried this with anything but peaches, but I think blueberries would work. Please LMK how it turns out if you try it!
I love steel cut oats and usually take several hours to make them in the crockpot. I generally add pumpkin and peaches to my oats and make with almond milk. It is delicious, but an all-day process to wait for the final product. This recipe was life-changing! It was delicious, simple and done in less than an hour! No turning back…this is officially my new steel cut oats recipe!
Other than convenience, is there a reason to use frozen peaches rather than fresh? Thanks.
Nope – fresh peaches would work here too. Hope you enjoy!
Can this be made in a crockpot (I don’t have an instant pot)? If so, what changes should be made?
Hi P, I don’t have a crockpot, so, unfortunately, I’m not able to give you much guidance in that department (but you may find these tips helpful). Also, you can make this on the stove — simmer it, covered, stirring occasionally (especially towards the end so the oats don’t stick to the bottom of the pan), for about 20 minutes or until oats are cooked. Enjoy!
I made this and also got the “burn” message on my instant pot. I stopped it and added about another cup of water and tries again and got the “burn” message again. I added more water and scraped stick in slightly crispy oats from the bottom and it was hot enough and cooked enough to be done but definitely needed more water. The only change was that I used fresh peaches because they’re in season now. I weighed my peaches and used a little over one pound of fresh. I may try his recipe again and start with 6 cups of water. My first batch did make a lot which we used also as a dessert for about a week. My boyfriend likes it cold kind of like a rice pudding substitute.
My 9 year old told me that this was a 6.5 star recipe! We loved it- no problems and super easy to clean the pot, and made a lot of oatmeal for more breakfasts to come!