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Instant Pot Blueberry Coconut Oats

steel cut blueberry coconut oats, closeup
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Steel cut oats are softened in an instant pot to creamy coconutty perfection, with sweet little bite sized bursts of blueberry flavor. Make a batch for a week’s worth of healthy breakfasts in less than 20 minutes!

Ingredients

Scale
  • 2 cups steel cut oats - see Notes for good gluten free brands
  • 4 cups coconut milk (Silk is our favorite)
  • 3 tablespoons maple syrup, or to taste
  • 1 cup blueberries - fresh or frozen, see Notes

Instructions

  1. Turn on the instant pot. Add the oats, milk, and maple syrup.
  2. Lock the lid and choose the Manual setting, and adjust the time to 10 minutes.
  3. It will take some time for the instant pot to build up to the correct pressure, then it will start cooking for 10 minutes.
  4. After it’s finished, it will beep. You can then chose to do a “quick release” by flipping the valve, or just let the pressure come down naturally
  5. Once the pressure gauge has dropped, open the lid and stir in the blueberries.
  6. Serve with a little extra milk or with some vanilla Greek yogurt (highly recommend!)

Equipment

Notes

 

  • Bob’s Red Mill gluten free steel cut oats is easy to find in stores or online, and is certified gluten free.

  • If using frozen blueberries, rinse them well with water before adding them to the instant pot, or they will turn the oats kind of a grayish color.

Nutrition

Find it online: https://www.beneficial-bento.com/2025/06/instant-pot-blueberry-coconut-oats.html