Brown Sugar and Cinnamon Steel Cut Oats (in the Instant Pot)
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Sometimes, simple is best. This is the case with our Brown Sugar and Cinnamon Steel Cut Oat recipe. It’s easy to make, pleases all ages, and even works beautifully to prep ahead for the freezer.
This easy breakfast feels like a tasty treat, and your body will thank you for this nutritional powerhouse meal. Filled with fiber, iron, and protein, it’ll stick with you all morning long.
Ingredients
Here’s what you’ll need to whip up this recipe:
- Butter – This is for toasting the oats. You can omit this step if you want. If you want to avoid dairy, use coconut oil, avocado oil, or vegan butter instead.
- Steel-cut oats – Look for gluten-free variety, if needed. Don’t use rolled oats in the Instant Pot. They won’t hold up well in a pressurized environment.
- Liquid – We’ve tested this with water, whole milk, and almond milk. They all work well. Milk produces a little creamier outcome.
- Brown Sugar – You can substitute coconut sugar or maple syrup for this if needed.
- Ground cinnamon
- Salt
Step-by-Step Tutorial
Toast the Steel Cut Oats (Optional)
Toasting the steel-cut oats at the get-go isn’t a necessity, but it gives them a nutty flavor that sets them apart from other types of oats. I really like it this way!
If you’d like to toast the oats, set the Instant Pot to “Sauté.”
Place the butter in the pot.
When the butter has melted, add the oats and cook, stirring often, for about 5 minutes, until fragrant. I LOVE this smell.
Press “Cancel” once they are done.
Pressure Cook the Oats
Add water or milk, salt, brown sugar, and cinnamon to the pot and stir. Make sure all the oats are submerged in the liquid.
Lock and seal the Instant Pot lid.
Cook the oats at high pressure for 12 minutes. It’s important to allow the pressure to release naturally for 10 minutes. After this, you can quickly release the remaining pressure.
When you open the pot, you’ll notice there is excess liquid. Give it a stir to incorporate.
Serve and Enjoy
You can stir in additional milk to reach the desired consistency.
The great thing about this recipe is you can add almost any topping that you like. So many play nice!
Topping Ideas
- Berries: Blueberries, raspberries, strawberries
- Sliced banana
- Toasted nuts: Pecans, almonds, walnuts
- Dried fruit (i.e. raisins, craisins, etc)
- Mini chocolate chips
- Shredded coconut
How to Freeze Steel Cut Oats
Freeze for Later: Fully cook the oatmeal as directed. Let the oatmeal cool, then divide it evenly among two 6-cup jumbo muffin tins that have been greased (or 12 jumbo silicone muffin liners) to create single-serving portions. Freeze until frozen solid, then pop out the oatmeal portions and transfer them to a gallon-size freezer bag or container. Seal and freeze.
Prepare from Frozen: Place a serving of frozen oatmeal in a microwave-safe bowl. Add about 1/3 cup milk and microwave in 30-second intervals, stirring between each, until warmed through. Follow step 4.
Want More Make Ahead Breakfast Ideas?
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Can I Double the Recipe in the Instant Pot?
I recently tested doubling this recipe for the Instant Pot and am happy to report that it works beautifully to double!
No need to change any of the cook times either. It does take a bit longer to come to pressure but other than that, you can double all of the ingredients, follow the cooking instructions, and have twice as many steel-cut oats!
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Brown Sugar and Cinnamon Steel Cut Oats (in the Instant Pot)
Perfectly cooked every time! This easy brown sugar and cinnamon steel cut oat recipe is a classic that all ages enjoy.
Ingredients
- 3 tablespoons butter (optional, for toasting the oats; sub coconut oil or avocado oil)
- 1 1/2 cups steel cut oats (look for gluten-free variety, if needed)
- 4 1/2 cups water, whole milk, or dairy-free milk (i.e. almond milk)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup packed brown sugar (sub: coconut sugar or maple syrup)
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Instructions
- Optional: If you’d like to toast the oats, set the 6-quart Instant Pot to “Sauté.” Place the butter in the pot. When the butter has melted, add the oats and cook, stirring often, for about 5 minutes, until fragrant. Press “Cancel.”
- Add water or milk, salt, brown sugar, and cinnamon to the pot and stir. Make sure all the oats are submerged in the liquid.
- Lock and seal the lid. Cook at high pressure for 12 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure. When you open the pot, you’ll notice there is excess liquid. Give it a stir to incorporate. (Freezing instructions begin here.)
- Stir in additional milk to reach the desired consistency. Serve with your favorite toppings (see ideas in the article above).
Freeze for Later: Follow steps 1 through 3. Let the oatmeal cool, then divide it evenly among two 6-cup greased jumbo muffin tins (or 12 jumbo silicone muffin liners) to create single-serving portions. Freeze until frozen solid, then pop out the oatmeal portions and transfer them to a gallon-size freezer bag or container. Seal and freeze.
Prepare from Frozen: Place a serving of frozen oatmeal in a microwave-safe bowl. Add about 1/3 cup milk and microwave in 30-second intervals, stirring between each, until warmed through. Follow step 4.
How much brown sugar is used in this recipe? I am not seeing a measurement?
Hi Jamie. The recipe card at the bottom of the post has all the measurements. It lists 1/2 cup brown sugar.
I’ve been making these on repeat since I found this recipe. I love to freeze the oats I don’t eat too. They thaw out so easily and make a tasty, healthy breakfast.
★★★★★