I love oatmeal, but up until recently, I really hesitated to make steel cut oats because they take more time to cook, and can be a little finicky. What I discovered is that they come out perfect if you make a big batch in the pressure cooker. This recipe makes 7+ servings depending on the size of your breakfast, so you’ll have steel cut oatmeal for the whole week! I used my instant pot, but you can use any pressure cooker for this recipe. This allows you to make steel cut oatmeal for the whole week with a relatively hands-off method!
Metric per metric, rolled oats and steel cut oats are almost the same when it comes to nutritional value. However, steel cut oats beat out rolled oats in two areas, fiber content and density, which make steel cut oats the best bang for your nutritional buck. (Read more about the differences here.)
Meal Prep Steel Cut Oatmeal Ingredients:
- 1 ½ cup steel cut oats
- 1 ¼ cup water
- 1 ½ cup + ½ cup unsweetened almond milk
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 3 tablespoons high quality maple syrup
This recipe for steel cut oatmeal literally could not be any easier. Add in the oats, water, 1 ½ cup unsweetened almond milk, vanilla, kosher salt, and maple syrup to the instant pot and mix to combine. Set the instant pot to high pressure for 12 minutes and let the steel cut oatmeal cook.
Once the 12 minutes are up, turn the instant pot off and let the pressure release naturally for about 20-30 minutes. Once the pressure has released, open your instant pot and stir in the additional ½ cup of almond milk.
Method for using a traditional pressure cooker: If you’re using a traditional pressure cooker. Add the oats, water, 1 ½ cup almond milk, vanilla, salt, and maple syrup to a cold pressure cooker and mix to combine. Close the lid, and bring the pressure cooker up to pressure on the stove. Once the pressure cooker has come to full pressure, let it cook for 12 minutes then turn it off and let pressure release naturally for however long it takes. Once pressure is released, open the lid, add in the rest of the almond milk and stir to combine.
You can eat the steel cut oatmeal right away, but if you’re storing it, make sure and let it come to room temperature before you transfer it to a storage container and put it in the fridge.
Note** I like to make my steel cut oatmeal pretty thick so it’s easy to store and scoop out in the morning. When I heat up my oatmeal in the morning, I add a splash of almond milk, heat it up in the microwave, and top it with fresh fruit.
Enjoy!