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.
Servings: 6 servings
Calories: 288kcal
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
- Optional for serving: Mini chocolate chips and/or sliced bananas
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 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.
- 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.
Notes
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 ghee or avocado oil.
Nutrition
Serving: 1serving (without toppings) | Calories: 288kcal | Carbohydrates: 37g | Protein: 9g | Fat: 13g | Cholesterol: 15mg | Sodium: 90mg | Fiber: 6g | Sugar: 7g