Peanut Butter Cup Steel Cut Oatmeal (in the Instant Pot)
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High fives for a super healthy steel cut oats recipe that makes both kids and parents happy. Peanut Butter Cup Oatmeal is a fun twist on steel cut oatmeal and even works well 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 for Peanut Butter Cup 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. If you want to avoid dairy, use coconut oil or avocado oil 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, or almond milk, and they all work well. Milk produces a little creamier outcome.
- Unsweetened cocoa powder – Or try raw cacao powder for even more health benefits.
- Pure maple syrup – You can substitute brown sugar, if you don’t have any.
- Ground cinnamon
- Pure vanilla extract
- All-natural peanut butter, plus more for serving
- Mini chocolate chips and/or sliced bananas, for topping
Video: How to Make Peanut Butter Cup Steel Cut Oatmeal in the Instant Pot
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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 the water or milk, cocoa powder, 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 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.
Stir in Peanut Butter & Serve
Add the peanut butter and stir to combine.
You can stir in additional milk to reach the desired consistency.
The key to making this breakfast dish a win is how you serve it. Add a dollop of peanut butter and sprinkle some mini chocolate chips and sliced bananas over the top.
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.
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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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Peanut Butter Cup Instant Pot Steel Cut Oatmeal
Peanut Butter Cup Oatmeal is a fun twist on steel cut oatmeal and even works beautifully to prep ahead for the freezer.
Ingredients
- 3 tablespoons butter (optional, for toasting the oats)
- 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)
- 3 tablespoons unsweetened cocoa powder (or raw cacao powder)
- 3 tablespoons pure maple syrup (sub: brown sugar)
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 3 tablespoons all-natural peanut butter, plus more for serving
- Mini chocolate chips and/or sliced bananas, for topping
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Instructions
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 water or milk, cocoa powder, maple syrup, cinnamon, and vanilla to the pot and stir until well combined.
- 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. Add the peanut butter and stir to combine. (Freezing instructions begin here.)
- Stir in additional milk to reach the desired consistency. Serve topped with an additional scoop of peanut butter and some mini chocolate chips and/or sliced bananas.
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, peanut butter, mini chocolate chips, and/or a banana 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.
Notes/Tips
Gluten-Free Version: Use steel cut oats that are labeled “gluten free”.
Dairy-Free Version: Use almond milk or another non-dairy milk. Skip the step with butter or replace with vegan butter or avocado oil.
My kids loved this!
★★★★★