Today I’m finally sharing one of my recipes that I make every week — the *creamiest* Instant Pot oatmeal. A bold claim, I know. It’s a simple recipe, but yields a far-from-basic oatmeal to serve as the most delicious blank canvas for all your wildest porridge topping dreams. Anyone else daydream about oatmeal toppings? Okay, never mind. Well, I’ve included two versions here — sweet and savory.
THE SWEET: creamy oatmeal with stewed cardamom-spiced strawberries, raw honey and almond butter.
THE SAVORY: creamy miso oatmeal with garlicky sautéed spinach and a jammy egg.
Feel free to go crazy with the toppings and make this oatmeal your own. If you’re an oatmeal person, it’s sure to become a weekly staple.
Do you have an Instant Pot — that magical pressure/ slow cooker device that is taking over the world, one kitchen at a time? I’ve had this Instant Pot for a little over 6 months now, and it is safe to say it has transformed cooking for me. Post-Rose but pre-Instant Pot, I had all but given up cooking broths or dried beans from scratch. No longer — the Instant Pot makes quick work of them. It’s also a whiz at soups, stews and braises, and it yields perfect rice and grains. And, of course, it makes the oatmeal of my dreams. I love it (by the way, this sounds like an ad, but is totally not sponsored). Anyway, I highly recommend it.
Don’t worry — if you don’t have an Instant Pot, you can still make this oatmeal. I’ve included a note in the recipe below for a stovetop preparation. Either way you make it, this oatmeal strikes the perfect balance between creamy and chewy. I use both steel cut oats and old fashioned rolled oats to achieve this texture. I also add ghee for a hint of rich, buttery flavor. Feel free to use coconut oil for a vegan version. I like to use part water and part plant-based milk for the cooking liquid. If you are making this recipe in the Instant Pot, I recommend you use plant-based milk, because cow’s milk has the tendency to overflow and may clog your machine. Finally, I kept the base recipe pretty simple to allow for topping versatility, but feel free to add spices to infuse the oatmeal with flavor.
Enjoy! xo Maggie
- 1 cup steel cut oats
- 1 cup old-fashioned rolled oats
- 5 cups liquid (I use 3 cups water and 2 cups plant-based milk)
- 1/2 tsp unrefined salt
- 2 tbsp ghee, plus more for rubbing pot (for vegan, use coconut oil)
- Rub the bottom of your Instant Pot insert with ghee or coconut oil.
- Add oats, water, milk, salt and ghee or coconut oil to the Instant Pot. Stir to combine.
- Cook at high pressure for 9 minutes. Allow your Instant Pot to complete the cooking cycle and switch to Keep Warm mode for 10 minutes to naturally release the pressure.
- After a 10-minute natural release, manually release any remaining pressure. Carefully remove the lid and give the oatmeal a good stir to redistribute all of the liquid in the pot.
- Serve immediately with desired toppings (see my versions below), or transfer to a glass container and allow to cool completely before storing in the fridge.
For stovetop cooking: increase the amount of liquid to 6 cups total. Cook the oats as usual, simmering for about 15 minutes until thick, creamy and steel cut oats are fully cooked but retain a bit of their texture.To reheat: The oatmeal will soak up more moisture while stored in the fridge, so you will need additional milk to reheat — about 1/8 to 1/4 cup nut milk per cup of oatmeal.
- 1 cup prepared Creamiest Instant Pot Oatmeal
- 3/4 cup fresh strawberries, sliced (about 5 strawberries)
- 2 tsp raw honey
- 1/2 tsp ground cardamom
- 1/4 tsp vanilla bean powder (or 1/2 tsp vanilla extract)
- Tiny pinch of salt
- Quickly stew the strawberries: place sliced strawberries, honey, cardamom, vanilla and a tiny pinch of salt in a small saucepan. Cook over medium-low heat, stirring occasionally, until strawberries have softened and released their juices — about 3-5 minutes.
- Meanwhile, if using leftover oatmeal, reheat oatmeal with a little nut milk of choice (it will soak up more moisture while stored in the fridge, so you will need additional milk to reheat).
- Top oatmeal with stewed strawberries and creamy almond butter. Drizzle with raw honey and top with additional fresh strawberries and dried coconut, if desired. Enjoy!
- 1 cup prepared Creamiest Instant Pot Oatmeal (see recipe above)
- 1.5 tsp white miso paste
- 2 tsp ghee
- 2 cups baby spinach
- 1 garlic clove, peeled and minced
- 1 soft-boiled egg, preferably pasture-raised (see notes for how I cook my egg)
- Optional: coconut aminos for drizzling (or tamari or soy sauce) and red pepper flakes (I used Aleppo pepper)
- Heat ghee in a small sauté pan. Add garlic and sauté for about a minute, until fragrant. Add spinach and a small pinch of salt. Sauté until spinach is wilted but still retains some of its freshness and bright green color. This will only take about 1-2 minutes. Remove from heat.
- Meanwhile, if using leftover oatmeal, reheat oatmeal with a little nut milk of choice (it will soak up more moisture while stored in the fridge, so you will need additional milk to reheat). Stir in miso paste until dissolved.
- Top oatmeal with the sautéed greens and a jammy egg. Drizzle with coconut aminos and sprinkle with red pepper flakes. Enjoy!
To cook a jammy egg: bring a small saucepan of water to boil over high heat. When the water comes to a rolling boil, gently place the egg in the water. Set a timer for 6.5 minutes. While the egg cooks, prepare an ice bath by filling a small bowl with ice water. When the timer is up, immediately transfer the egg to the ice bath with a slotted spoon. Once egg is cooled, peel and enjoy!
Note: for me, 6.5 minutes yields the perfect balance between runny and jammy yolks, but feel free to do 6 or 7 minutes, depending on your preference. The size of your eggs and their temperature also impact cooking time. I use large eggs, straight from the fridge. You can prepare a large batch of jammy eggs to have on hand for a few days.