I love oatmeal! It’s simple and hearty and keeps me feeling full all morning long. Oatmeal also does a great job of warming you up from the inside on cold winter mornings.
Oats are a nutritional powerhouse – high in fiber, vitamins and minerals. Steel cut oats are higher in fiber and protein than quick cooking or rolled oats, and take longer to cook. Feel free to sub quick cooking or rolled oats in this recipe – just be sure to adjust the cooking time accordingly!
Using a pressure cooker slightly cuts down on the cooking time and leaves you hands free to prepare all of the delicious toppings you can choose from! Isn’t the best part of oatmeal the toppings?
This oatmeal is extra creamy from the coconut milk and provides a powerful dose of polyphenols (beneficial plant chemicals!) from the cocoa powder to support your gut health.
I hope you love this chocolate pressure cooker steel cut oats! It’s:
- Hearty
- Creamy
- Rich
- Nutritious
- & Delicious!
Chocolate Pressure Cooker Steel Cut Oats
This rich and chocolatey steel cut oatmeal comes together quickly with the help of a pressure cooker. The perfect hearty breakfast for chilly fall and winter mornings!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 2 servings
- Category: Breakfast, Snack
- Method: Pressure Cooking
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Ingredients
Instructions
1. Add all ingredients to Instant Pot.
2. Turn valve to sealing and pressure cook on high for 7-minutes.
3. Turn valve to venting to release pressure for approximately 5-minutes.
4. Remove lid and stir thoroughly until oatmeal is thickened to desired consistency.
5. Top with desired toppings and serve immediately. Enjoy!
Optional Toppings:
- Maple syrup
- Nut butter
- Fruit
- Nuts
- Hemp hearts
- …whatever you like!
Notes
Stovetop method:
Add coconut milk and water to a medium saucepan and bring to a boil on medium high heat. Once boiling, whisk in cocoa powder, salt and cinnamon. Add oats and mix to combine. Cover and reduce heat to low. Cook for 15 minutes or until liquid is absorbed and the oats are tender.
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