1 can (400ml) 100% unsweetened coconut milk* – this is the best tasting one out of the 4 brands we tried while developing recipes. It’s not diluted, no additives, stabilizers, thickeners, gums, or preservatives.
Toast Steel Cut Oats: Heat up your pressure cooker over medium heat (Instant Pot: press Saute button). Melt 1 tbsp (15ml) coconut oil in the pressure cooker and toast 1 cup (160g) steel cut oats until fragrant (~ 2 minutes).
Pressure Cook Steel Cut Oats: Pour 313ml (1 1/4 cup) cold water, a pinch of salt, 1 tsp (5ml) vanilla extract, and 1 can (400ml) coconut milk in the pressure cooker. Make sure all the steel cut oats are submerged in the mixture and nothing is sticking to the bottom. Close lid and pressure cook at High Pressure for 10 minutes, then Full Natural Release (~12 minutes). Open the lid carefully.
Thicken Oatmeal: The oatmeal will look watery when you first open the lid. Give a few quick stirs with a silicone spatula to combine and thicken the oatmeal.
Serve: Sweeten the coconut oatmeal accordingly with your choice of sweetener (honey/maple syrup/brown sugar). Serve with thinly sliced banana and granola. Drizzle more honey or maple syrup on the oatmeal if desired.
1. Serving Portion: eating ¼ cup (20g) of steel cut oats per person for breakfast can keep us full for roughly 3 hours. 2. Maximum Amount of Steel Cut Oats to Make: Do not fill your pressure cooker more than half way full with steel cut oats, as it is a foamy food. 3. Coconut Milk: Coconut Milk used in this oatmeal recipe is NOT the beverage or refrigerated type of Coconut Milk.
Course: Breakfast, Brunch, Dessert, Lunch, Quick Meals, Snack, Super Easy