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CREAMY CHOCOLATE STEEL CUT OATS (Instant Pot)

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Until recently, I rarely made steel cut oats. I have always loved how chewy, nutty and hearty they are — I just didn’t love standing over the stove babysitting them for half an hour. Now that I have an Instant Pot, steel cut oats have become a breakfast staple at my house. They’re easy, virtually hands-off, and clean up is a cinch. I can set the timer to have them ready to go in the morning, or make a big batch as part of my meal prep.

Steel cut oats are incredibly versatile and nutritious. They are a great source of vitamins and minerals including thiamine, iron, and zinc, as well as disease-fighting antioxidants. Each serving (1/4 cup dry oats) contains 7 grams of plant-based protein and 5 grams of fibre. The powerful soluble fibre in oats known as beta-glucan can help to reduce blood cholesterol, improve blood sugar control, promote the growth of good bacteria in the gut, and increase feelings of satiety.

This recipe delivers delicious chocolatey goodness along with loads of healthy fats, fibre, and protein. Hope you enjoy it as much as I do!

Ingredients for 4 servings:

  • 1 cup gluten-free steel cut oats (option to pre-soak in cold water overnight then rinse and drain for better digestion and creamier consistency)

  • 2 cups unsweetened almond or nut-free milk

  • 1 can (approximately 1 1/2 cups) organic coconut milk (full-fat or light)

  • 2 to 4 Tbsp Giddy Yo raw cacao powder, adjusted to taste (use more if protein powder is less chocolatey)

  • 2 Tbsp Nuzest Clean Lean Rich Chocolate protein powder

  • 2 Tbsp Further Food Chocolate Collagen with reishi (omit for vegan)

  • 2 to 4 Tbsp Lakanto Golden sugar-free monk fruit sweetener or pure maple syrup (optional, use more if prefer sweeter oats)

  • 1 tsp pure vanilla extract

  • 1/4 tsp pink Himalayan salt

  • optional toppings: berries, granola or trail mix, coconut chips (matcha flavour here), diced Giddy Yo cacao bar, peanut or nut butter, or toppings of choice

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Directions:

  1. Grease Instant Pot with cooking oil (I like to use coconut oil or spray avocado oil).

  2. Put oats, almond milk, coconut milk, cacao, protein powder, collagen, sweetener, vanilla, and salt in Instant Pot and whisk to combine.

  3. Secure the lid and set to pressure cook on high for 5 to 10 minutes, followed by a natural pressure release (see note below*).

  4. Remove lid carefully, stir, and allow to cool slightly to thicken.  Serve with your choice of toppings.

*Notes: Adjust cooking time to desired consistency. Pre-soaked oats will be creamy after 5 minutes, although I prefer them after 9. Oats that haven’t been pre-soaked will be slightly chewy after 5 minutes and soft and creamy after 10 minutes.

Creamy Chocolate Steel Cut Oats can be stored in an airtight container in the fridge for 3 to 4 days. Reheat on the stove over medium heat, adding additional almond or coconut milk as needed for desired consistency.

Chocolate Peanut Butter Steel Cut Oats: For this version, I stirred in some peanut butter (approximately 1/4 cup) while the oats were still warm. Topped with berries, granola, coconut chips (sweet beet flavour), Lakanto sugar-free chocolate chips, …

Chocolate Peanut Butter Steel Cut Oats: For this version, I stirred in some peanut butter (approximately 1/4 cup) while the oats were still warm. Topped with berries, granola, coconut chips (sweet beet flavour), Lakanto sugar-free chocolate chips, and more PB of course!