This post may contain affiliate or sponsored links. Please read our disclosure policy.
Peaches and Cream Steel Cut Oats delivers classic peach pie flavors into every bite. We love this healthy recipe that makes both adults and kids happy. Steel cut oatmeal even works beautifully to prep ahead for the freezer.
Why You’ll Love This Recipe
- The Flavor – You can’t go wrong with the classic flavors of peaches and cinnamon together. Add toasted pecans for a little crunch or additional maple syrup to sweeten it up to your heart’s delight.
- Convenience: Using an Instant Pot is a hands-off method of cooking steel-cut oats. You don’t need to constantly monitor and stir the oats to prevent sticking or burning, as you might on the stovetop. For these reasons we also love making Instant Pot Brown Rice.
- Consistency: The Instant Pot’s even heat distribution ensures that your oats cook evenly, preventing uneven cooking or sticking to the bottom of the pot. This is also the case for our Apple Cinnamon Steel Cut Oats.
- Flavor Infusion: The sealed environment of the Instant Pot allows the oats to absorb the flavors of any added ingredients more effectively, resulting in a tastier Instant Pot recipes.
- Keep Warm Function: Many Instant Pots have a “keep warm” function that allows you to prepare the oats ahead of time and keep them warm until you’re ready to eat. This is convenient for busy mornings.
Here’s what you’ll need to whip up this recipe:
- Steel cut oats – Look for gluten free variety, if needed.
- Peaches – The riper the better. If they aren’t very ripe, you might need to add a little more maple syrup. No need to peel them but do wash well. The peel adds a little more nutrition and it softens a lot during cooking. You can use frozen if you let them thaw enough to chop them up.
- Pure maple syrup – You can substitute brown sugar or coconut sugar.
How to Make Peaches and Cream Steel Cut Oats
Toast the Steel Cut Oats (Optional)
Toasting the steel cut oats gives them a nutty flavor that sets them apart from other types of oats.
Set the Instant Pot to “Sauté.”
Place the butter (or ghee or avocado oil) 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 the milk, peaches, maple syrup, cinnamon, and vanilla to the pot and stir until well combined. 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 the cook time is up. 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. Sprinkle on some toasted pecans and/or fresh chopped peaches at the end. Yum!
Be sure to check out our 10+ Fresh Peach Recipes for more deliciousness during peach season.
How to Freeze Steel Cut Oats
We are big advocates of stocking your freezer with easy, freezer-friendly breakfasts.
Here’s how to best freeze these oats…
Freeze for Later: Fully cook the oatmeal as directed. Let the oatmeal cool, then divide it evenly among jumbo muffin tins that have been greased (or jumbo ) 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 in the recipe for serving.
- Add a little maple syrup or brown sugar over the top
- Top the oats with more fresh peaches
- Add pecans or walnuts for a little crunch
- Serve with come Oven Baked Bacon or with our Baked Omelette
We also have more flavors. See all of our Instant Pot Steel Cut Oats Recipes.
Top 7 Overnight Oats Recipes & Cheat Sheet
We’ll send all 7 of our popular overnight oats recipes, so you can have them in one place. Download and print it for free!
Don’t use rolled oats in the Instant Pot. They won’t hold up well in a pressurized environment
I’ve tested it with almond milk and it comes out great. While I haven’t tested with other types of milk, I anticipate they will work fine.
I recently tested doubling this recipe for the Instant Pot and am happy to report that it works beautifully to double!
A natural release means letting the Instant Pot depressurize on its own after the cooking time has completed. This is important for steel-cut oats as it allows them to continue cooking gently and absorb more liquid, resulting in a creamier texture without the risk of spewing hot oatmeal during a quick release.
Yes! Let the oatmeal cool, then divide it evenly into small freezer containers 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. To reheat, 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.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 3 tablespoons butter (optional, for toasting the oats)
- 1 1/2 cups steel cut oats (Be sure to get the long-cooking NOT quick-cooking version.)
- 4 1/2 cups water or your choice of milk (see Cooking Notes if using milk)
- 3 ripe, diced peaches, plus more for serving (no need to peel)
- 1 tablespoon ground cinnamon
- 1/3 cup pure maple syrup (sub: brown sugar)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- For serving (optional): 1/2 cup chopped, toasted pecans, milk of your choice, fresh chopped peaches
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Make It Now:
- 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 the milk, peaches, cinnamon, maple syrup, vanilla, and salt 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. If desired (and we highly suggest this), top each bowl with chopped, toasted pecans and more chopped peaches as garnish.
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: Note: You will need milk to complete this meal. 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.
Caution When Using Milk as Liquid: In our tests, the milk produced a creamier outcome. However, it tends to burn on the bottom of the Instant Pot. So if you use milk, don’t scrape the bottom when stirring it at the end. If you avoid doing that, it’s awesome!
Dairy-Free Version: Either skip step 1 or use avocado oil in place of the butter. Use water or dairy-free milk (i.e. almond milk or oat milk) instead of cow’s milk.
Gluten-Free Version: Be sure to buy gluten-free steel cut oats.
You can use almond milk in place of the whole milk.
You can double this recipe in the Instant Pot.