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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.
You can’t beat a wholesome, comforting breakfast. The beauty of this peaches and cream steel cut oatmeal is that you can easily adjust it at the end to your preferences. Add toasted pecans for a little crunch and some additional fresh chopped peaches at the end.
Ingredients for Peach and Cream Steel Cut Oats
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 or use a plant-based butter or avocado oil if avoiding dairy.
- 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 – Since we’re going for “creamy” in this recipe, whole milk works best. But, we’ve tested this with water, skim milk, or almond milk, and they all work well.
- Fresh peaches – 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. Under no circumstances do we approve of the fake pancake syrup for this recipe. 😉
- Ground cinnamon
- Pure vanilla extract
- Salt – A little bit to balance out the sweetness.
Video: How to Make Steel Cut Oats in the Instant Pot
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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 (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!
How to Freeze Steel Cut Oats
A wise use of your time in the kitchen is to prep all or at least part of this batch for the freezer. That way you have a fast, healthy breakfast on hand anytime.
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 two 6-cup jumbo muffin tins that have been greased (or 12 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.
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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 time 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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- 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
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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!
Gluten-Free Version: Be sure to buy gluten-free steel cut oats.