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SALTED CARAMEL STEEL CUT OATS (Instant Pot)

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These nutritious-and-delicious oats get a wonderful creamy sweetness and natural caramel flavour from a combination of coconut milk, Medjool dates, cashew butter, vanilla, and (optional) maca powder. Bonus is, they’re super easy to make and loaded with fibre, healthy fats, and plant-based protein. 

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.

Until recently, I rarely made steel cut oats.  Don’t get me wrong — I have always loved how chewy, nutty and hearty they are, but 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.  Of course, if you don’t have an Instant Pot, these oats can certainly be made on the stovetop.

Ingredients for 4 servings:

  • 1 cup steel cut oats (gluten-free if needed)

  • 1 1/2 to 2 cups unsweetened almond or nut-free milk (see note below*)

  • 1 cup canned coconut milk (light used here)

  • 1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder

  • 8 Medjool dates, pitted

  • 2 Tbsp cashew butter (or tahini or sunflower seed butter for nut-free)

  • 1 tsp ground cinnamon

  • 1 tsp pure vanilla extract

  • 1 tsp maca powder (optional)

  • 1/2 tsp Kosher or sea salt

  • Lakanto Golden sugar-free monk fruit sweetener or pure maple syrup or sweeten with dates alone

  • optional toppings: diced fruit, pomegranate arils, granola, Fatso crunchy salted caramel peanut butter, pure maple syrup, or toppings of choice

*Note: If the oats have been pre-soaked, reduce almond milk to 1 1/2 cups.

Directions:

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

  2. Put almond milk, coconut milk, protein powder, dates, cashew butter, cinnamon, vanilla, maca, and salt into a blender container and blend until smooth.  Add to the Instant Pot and whisk to combine.

  3. Secure the lid and set to pressure cook on high for 4 to 11 minutes, followed by a natural pressure release (see note below*).

  4. Remove the lid carefully, stir, and allow the oats to cool slightly to thicken.  Serve warm with fruit, granola, salted caramel peanut butter, and maple syrup, or 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 chewy after 5 minutes and soft and creamy after 10 to 11 minutes.

Salted Caramel 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.