These Spiced Steel Cut Oats are quick, warm, and oh-so-comforting! This recipe is made with an Instant Pot and just 5 ingredients and can be topped to suit a variety of preferences. Your perfect bowl of oats awaits!
Oats are a classic for a reason. They are just so versatile! This recipe is perfect for practically all dietary preferences. As written, it is naturally dairy-free, nut-free, soy-free, oil-free, sugar-free, and gluten-free (if you choose gluten-free oats). As with all recipes on this site, it’s also vegan. Whew!
These oats are also effortless. I love to make this recipe on a Sunday morning so that I can have breakfast on Sunday AND get a head start on my meal prep for the week. If you’d like to do the same, then this recipe is for you.
With just a handful of ingredients and an Instant Pot, you can have healthy grab-and-go breakfasts ready for the week!
Why make Instant Pot Oats?
There are so many positives to this recipe, but most importantly: it is EASY, healthy, and versatile. You simply dump a few healthy ingredients into your Instant Pot and it does all the work for you!
I know that many of us don’t have much time for breakfast in the morning. That’s why having a few containers of oats that you can grab easily throughout the week is a real game-changer.
I’m absolutely not a morning person and sleep until the last possible minute (and then some!) every day. However, I also know that I’m happier when I’m well-fed. If any of this also describes you, these Spiced Steel Cut Oats are for you!
Take 5 minutes on a Sunday to cook a batch of antioxidant-packed oats. Then simply divide your oats into a few containers and reap the fruits of your “labor” for breakfasts throughout the week.
About the Ingredients
These oats require very few ingredients, but they all serve a delicious, healthful purpose.
- Oats are an inexpensive pantry staple that everyone should keep on hand.
- Unfortunately, you cannot substitute the steel cut oats for rolled oats in this recipe. Steel cut oats are pretty different from rolled oats, and they have very different textures and cooking times. I prefer Bob’s Red Mill oats.
- Turmeric is a powerful spice with major anti-inflammatory benefits. It’s a beautiful orange-yellow color that you probably recognize from Indian curries.
- A very small amount of finely ground black pepper is added to help improve the bioavailabilty of the curcumin (found in turmeric). This ingredient is optional, but highly recommended. It is undetectable in the final product and really amps up the health benefits!
- I’ve specified Ceylon cinnamon in this recipe because it is healthier than regular cinnamon and can be consumed in larger amounts with no harmful effects. You may use the type of cinnamon you have on hand for this recipe, but try to look for Ceylon cinnamon the next time you need to stock up.
- Pumpkin pie spice is an easy way to make these oats taste like fall in a bowl.
How to Top Your Oatmeal
The most exciting aspect of this recipe is that the topping options are almost limitless. If you wanted to, you could have a different type of oatmeal every day of the week.
My favorite toppings are ground flax (for delicious omega-3 fatty acids), pecans or walnuts, and soy milk. The base of this recipe is warm, hearty, and versatile, so try a variety of toppings until you find what you like best.
If you like a sweeter oatmeal, you could add chopped dates, raisins, or banana slices to keep your oatmeal whole-food, plant-based. If you like a creamier oatmeal, stir in some non-dairy milk after cooking, while the oats are still hot.
- Raw nut butter
- Fresh or dried fruit
- Nuts or seeds of your choice (flax or hemp hearts highly recommended)
- Date sugar/syrup
- Unsweetened, shredded coconut
- Cacao nibs
- Cocoa powder
- Non-dairy milk of your choosing
How to Store & Reheat
To store your oatmeal, simply cool your oats slightly and divide them into single-serve containers. If using hearty toppings like whole nuts or dried fruit, feel free to add your toppings right away, prior to storing in the fridge. Alternatively, if your preferred toppings include a liquid sweetener or fresh fruit, add them just before serving instead.
Note that these oats, like all oats, will firm up as they sit. Feel free to add some non-dairy milk or water when reheating.
I hope that these healthy, whole grain oats make your week a little easier! If you’re looking for other SUPER easy oat recipes, you’ll also love these Banana Cinnamon Overnight Oats.
Helpful Tools for this Recipe
- 2 cups steel cut oats (certified gluten-free, if necessary)
- 1/4 teaspoon salt
- 1 teaspoon Ceylon cinnamon
- 1 teaspoon pumpkin pie spice**
- 1 and 1/2 teaspoons turmeric
- 1/8 teaspoon black pepper (optional)
- 6 cups water
- Add all ingredients to the Instant Pot and stir well.
- Close your Instant Pot and set the steam release valve to "Sealing".
- Select "Pressure Cook" button and set to cook for 4 minutes at High Pressure.
- Once the time is up, allow the Instant Pot to release pressure naturally.
- Begin checking the Instant Pot after 25 minutes to see if the float valve has gone down. Once it has, turn steam release valve to "Venting" and open the Instant Pot. (If you use the "Keep Warm" feature, the counting will be done for you.)
- Serve your oats warm with your preferred toppings or allow to cool slightly before storing in glass containers. Leftovers will keep for up to a week in the fridge, making this recipe perfect for grab-and-go-breakfasts throughout the week.
- I have specified Ceylon cinnamon in this recipe, but you may use the type of cinnamon you have on hand.
- If you don't have pumpkin pie spice, substitute equal parts of any of the following to make 1 teaspoon total: allspice, cardamom, cinnamon, cloves, ginger, or nutmeg. If you don't have at least 2-3 of these spices, then simply double the amount of cinnamon with good results!
Important: Please don’t scale down this recipe to make fewer servings. I’ve read a number of horror stories related to burning oats in the Instant Pot and have not tested a smaller quantity. Typically, to make smaller quantities of oats, you would need to use a pot-in-pot method.
Turmeric: Turmeric is a powerful spice that's a beautiful orange-yellow color. It will stain light-colored surfaces, such as wooden spoons. I don't mind this, but if you do, use a metal or dark-colored silicone utensil for stirring and serving.
Nutrition Information:Yield: 8 Serving Size: about 1 scant cup cooked
Amount Per Serving: Calories: 173Total Fat: 3.1gSaturated Fat: .5gCholesterol: 0mgSodium: 80.1mgCarbohydrates: 29.7gFiber: 5.3gSugar: 0gProtein: 7.1g
Nutrition information is an estimate only, based on the recipe as written. This estimate does not include any optional toppings. Data was obtained through MyFitnessPal's recipe creator.
The background and science behind these ingredients
- A comparison of Ceylon cinnamon and cassia cinnamon
- An overview of turmeric: an extremely powerful, anti-inflammatory spice with anticancer benefits
- The case for adding black pepper to dishes containing turmeric
- Buy organic oats (and avoid these kinds) to reduce your intake of glyphosate, a probable carcinogen
- Reasons to embrace nuts and seeds
- The myriad benefits of ground flaxseeds
- The healthiest sweeteners: date sugar and molasses
What do you think?
Thanks so much for stopping by! If you make this recipe, then please leave a comment and rating. I would love to hear what you think and how it worked out for you!
Don’t forget to check out my other breakfast recipes as well!