Banana Bread Steel Cut Oats (Instant Pot Friendly!)
Creamy steel cut oats infused with the flavor of banana bread! Instant Pot friendly, incredibly comforting, and effortless to make! Just 7 wholesome ingredients required.
Servings 2 (Bowls)
Ingredients
- 1 cup steel cut oats (ensure gluten-free, if needed)
- 1 cup water
- 1 ½ cups dairy-free milk (we prefer almond, cashew, oat, or coconut milk)
- 1 healthy pinch sea salt
- 1/2 tsp cinnamon, plus more for garnish
- 1 medium ripe banana, sliced (add more for extra banana flavor)
- 1 tsp vanilla extract (optional)
TOPPINGS
- 2 Tbsp toasted or raw walnuts
- 1 medium banana, sliced
- 1-2 Tbsp organic brown sugar, coconut sugar, or maple syrup (if sugar-free, omit or sub stevia or monk fruit to taste)
- 1-2 Tbsp nut butter (optional // we like almond butter or peanut butter and love Ground Up PDX Cinnamon Snickerdoodle Nut Butter)
Instructions
INSTANT POT
- Add steel cut oats, water, dairy-free milk, salt, cinnamon, and sliced banana to the Instant Pot and stir to combine (see notes below for stovetop method). Pressure cook on high for 4-6 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Select 4 minutes for tender oats, and 6 minutes for even more porridgy oats with less bite.
- If serving with toasted walnuts (optional), prepare at this time by placing walnuts in a skillet (we prefer cast iron) over medium-low heat and toasting for 5-8 minutes, stirring occasionally and paying close attention to ensure they don’t burn.
- Once the Instant Pot timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped. Add vanilla (optional), and stir to combine. Use a wooden spoon to mash the bananas if you prefer smaller bites of banana.
- Enjoy with toppings of choice. We recommend toasted or raw walnuts, cinnamon, sliced banana, and organic brown sugar or maple syrup (or other sweetener of choice). Nut butter is an extra delicious touch (optional).
- Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.
STOVETOP
- Add steel cut oats to a medium saucepan and top with 1 cup (240 ml) each of water and dairy-free milk (or, if making more or less, use a 2:1 liquid:oats ratio).
- Add salt, cinnamon, and sliced banana and bring to a boil over high heat. Reduce to a simmer, cover, and cook for 15-20 minutes or until the water is mostly absorbed and the oats are tender.
- If serving with toasted walnuts (optional), prepare at this time by placing walnuts in a skillet (we prefer cast iron) over medium-low heat and toasting for 5-8 minutes, stirring occasionally and paying close attention to ensure they don’t burn.
- Once the oats are tender, remove from heat, add vanilla (optional), and stir to combine. Use a wooden spoon to mash the bananas if you prefer smaller bites of banana.
- Enjoy with toppings of choice. We recommend toasted or raw walnuts, cinnamon, sliced banana, and organic brown sugar or maple syrup (or other sweetener of choice). Nut butter is an extra delicious touch (optional).
- Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.
Video
Notes
*Nutrition information is a rough estimate calculated with fortified almond milk and without optional ingredients.
Nutrition (1 of 2 servings)
Serving: 1 bowl Calories: 495 Carbohydrates: 89.3 g Protein: 13.5 g Fat: 11.4 g Saturated Fat: 1.6 g Polyunsaturated Fat: 5.31 g Monounsaturated Fat: 3.24 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 173 mg Potassium: 869 mg Fiber: 12.3 g Sugar: 21.3 g Vitamin A: 78.69 IU Vitamin C: 10.37 mg Calcium: 395.17 mg Iron: 4.48 mg