These Blueberry Coconut Steel Cut Oats are so sweet and creamy, and SO easy to make in an Instant Pot! Just pop in the ingredients, turn it on, and walk away. These will cook, turn off when done, and stay warm until you get out of the shower or get the kids ready for the day. I love sitting down to this homemade, hearty breakfast – even on a busy weekday! Steel cut oats have a healthy dose of fiber, protein, and minerals that will carry you through the morning until lunch time. Check out the nutrition label below to see the calories, carbs, fat, etc.
This recipe is fantastic for those who are allergic to dairy or gluten. The coconut milk and almond milk are so creamy and delicious, no one would suspect that it doesn’t contain any dairy products. And if you are gluten free, be sure to buy certified gluten free steel cut oats, such as Bob’s Red Mill brand or Gluten Freeda.
What’s in This Recipe?
- Steel cut oats – regular or gluten free, as needed
- Lite coconut milk – I used Trader Joe’s brand, since it has no additives
- Almond milk – I use unsweetened vanilla to keep the calories low
- Sugar – just a small amount
- Stevia – I use the powdered stevia/rubiana blend that can be found pretty cheaply in most stores. If you use pure stevia, you will probably want to cut down the amount a bit.
- Blueberries – I used frozen, but you can use fresh. Either way it’s delicious!
Instant Pot Blueberry Coconut Oats
These Blueberry Coconut Steel Cut Oats are so sweet, creamy, and SO easy to make in an Instant Pot! Just pop in the ingredients, turn it on, and walk away.
- Prep Time: 5 minutes
- Cook Time: 20-30 minutes
- Total Time: 35 minute
- Yield: 4 servings
- Category: breakfast
- 1 cup steel cut oats, dry ( use gluten free if needed)
- 1 can reduced fat coconut milk, 13.5 oz.
- 1 cup unsweetened almond milk
- 1/3 cup sugar
- 2 tablespoons powdered stevia/rubiana blend sweetener
- 1 cup blueberries, fresh or frozen
- Turn on the Instant Pot, and add the oats, coconut milk, almond milk, sugar, and stevia.
- Select the “Manual” setting, and adjust the time to 10 minutes.
- Lock the lid, and make sure the pressure gauge is set to the “Sealing” setting.
- It will take some time for the Instant Pot to build up to the correct pressure, then it will cook for 10 minutes.
- After it’s finished it will beep. You can then choose to do “quick release” to release the pressure (as described in the Instant Pot instruction manual), or just let the pressure come down naturally.
- Once the pressure is released, stir in the blueberries. you can replace the lid to continue to keep it warm until you’re ready to eat.
- Serve as is, with a little milk, or with a couple of spoonfuls of vanilla Greek yogurt ( highly recommended!)
Where to buy an Instant Pot
The Instant Pot I own is the 6 quart size, and I love it! We use it all the time to boil eggs, cook meat, make delicious stews, and cook steel cut oats for breakfast. I make food for the four of us that still live at home, and I also often use it on Sundays when my whole family comes home and I’ve got 8 people to feed! I still haven’t make yogurt in it yet, but I’m excited to give it a shot 🙂 Should be fun!
My favorite thing about it is you can set your food to cook, and you don’t even have to give it another thought. When it’s finished cooking, it will switch to keeping it warm for as long as 10 HOURS (seriously!) so you don’t need to worry about burning anything. It’s the best appliance for a busy person.
I shopped around, and Amazon was the best price. So that’s where I bought mine – here’s my affiliate link so you can use it if you’re in the market for an Instant Pot: