Instant Pot Steel Cut Oats | Slow Cooker Steel Cut Oats  | Stove Top Steel Cut Oats

Slower digestion, extra nutrients, twice the fiber, and a hearty nutty flavor make steel cut oats a favorite breakfast of nutritionists. Finding an easy recipe that can be cooked in the Instant Pot, Slow Cooker, and on the stove is great to have on hand.

I like any recipe that I can make in multiple ways. It’s great to have the option to make these on the stove top or in the slow cooker if my Instant Pot is tied up doing something else! Sometimes mine is busy making things like lasagna, beef gyros, or even breakfast fried rice!

For those of you who are looking for a great breakfast option, these blueberry lemon zest steel cut oats are perfect. Because they are so nutrient dense these blueberry lemon zest steel cut oats will keep you feeling full and satisfied well into the afternoon.

Blueberry Lemon Zest Steel Cut Oats

There’s nothing worse than eating what you think is a healthy breakfast and then feeling hungry a few hours later. Try this delicious recipe for blueberry lemon zest steel cut oats for a great breakfast!

Ingredients for Blueberry Lemon Zest Steel Cut Oats:

Serves: 6
Serving size: about 1/2 cups cooked oatmeal
Container counts without topping: 1Y, 1/4 teaspoon, 1 tsp of sweetener per serving | Don’t forget to count your blueberries and almonds separately!

1 tsp coconut oil
1 cup steel cut oats
1/2 cup unsweetened almond milk
2 tbsp maple syrup
1/4 tsp salt
3 cups water

Note: Don’t have almond milk? Just add in more water instead or a different nondairy milk.

Toppings:

blue berries
sliced almonds
unsweetened coconut
lemon zest

Instant Pot Steel Cut Oats

The photos for this process are of the Instant Pot. I prefer to make these blueberry lemon zest steel cut oats in the Instant Pot because they don’t require any attention that way! I can put a batch of Instant Pot steel cut oats together and walk away. That’s probably my favorite thing about the Instant Pot.

1) Grease the Instant Pot insert with the coconut oil, including the bottom and sides. Greasing the pan prevents the oatmeal from sticking to the pan.

2) Combine all the remaining ingredients in the Instant Pot. Give it a good stir then close the lid. Turn the pressure release valve to sealing.

3) Using the manual function cook the oatmeal on high pressure for 12 minutes. Let the pressure release naturally.

4) Remove the lid and stir the oatmeal. Let the oatmeal cool for 5-10 minutes. The oatmeal will thicken as it cools.

Top with your favorite toppings and serve. I love adding a splash of almond milk, blueberries, almond, and coconut.

Slow Cooker Steel Cut Oats

Here are the instructions for how to make these slow cooker steel cut oats. You will need the same ingredients as mentioned above. Break out your favorite slow cooker and whip up a batch of these tasty blueberry lemon zest slow cooker steel cut oats for breakfast tomorrow!

1) Grease the slow cooker insert with coconut oil, including the bottom and sides.
2) Combine all the remaining ingredients in the slow cooker.
3) Add the lid and cook for 2-3 hours on high or 5-6 hours on high.
4) Serve and top with your favorite toppings.

Stove Top Steel Cut Oats

Stove top steel cut oats…you can’t beat that! If you don’t have access to a slow cooker or an Instant Pot you might want to consider making these stove top steel cut oats. Requires just the same ingredients as mentioned above!

1) In a large sauce pan bring the water, almond milk, and coconut oil to a boil on the stove. When the liquid is boiling add in the steel cut oats, maple syrup, and salt.
2) Reduce the heat to medium-low and allow the oatmeal to simmer for 25-30 minutes, stirring occasionally until the oats are no longer crunchy and thickens. I like to play a wooded or silicone mixing spoon over the top of the pan to prevent the oatmeal from boiling over.
3) Remove the oatmeal from heat and let cool for 5-10 minutes. Serve with your favorite toppings.

If you need a visual, here’s a video of this recipe being made in the Instant Pot. For those of you who love Instant Pot accessories as much as I do, these pot lifting tongs can be found right here on Amazon!

5 from 1 vote

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Blueberry Lemon Zest Steel Cut Oats

Slower digestion, extra nutrients, twice the fiber, and a hearty nutty flavor make steel cut oats a favorite breakfast of nutritionists. Finding an easy recipe that can be cooked in the Instant Pot, Slow Cooker, and on the stove is great to have on hand.

Course Breakfast

Cuisine American

Keyword Blueberry Lemon Zest Steel Cut Oats

Prep Time 5 minutes

Cook Time 12 minutes

Cool 10 minutes

Total Time 17 minutes

Servings 6 1/2 Cup Servings

Becca Becca

Ingredients

Ingredients for Blueberry Lemon Zest Steel Cut Oats:

• 1 tsp coconut oil
• 1 cup steel cut oats
• 1/2 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1/4 tsp salt
• 3 cups water

Toppings:

• blue berries
• sliced almonds
• unsweetened coconut
• lemon zest

Instructions

Instant Pot Steel Cut Oats

1. Grease the Instant Pot insert with the coconut oil, including the bottom and sides. Greasing the pan prevents the oatmeal from sticking to the pan.

2. Combine all the remaining ingredients in the Instant Pot. Give it a good stir then close the lid. Turn the pressure release valve to sealing.

3. Using the manual function cook the oatmeal on high pressure for 12 minutes. Let the pressure release naturally.

4. Remove the lid and stir the oatmeal. Let the oatmeal cool for 5-10 minutes. The oatmeal will thicken as it cools. Top with your favorite toppings and serve. I love adding a splash of almond milk, blueberries, almond, and coconut.

Slow Cooker Steel Cut Oats

1. Grease the slow cooker insert with coconut oil, including the bottom and sides.

2. Combine all the remaining ingredients in the slow cooker.

3. Add the lid and cook for 2-3 hours on high or 5-6 hours on high.

4. Serve and top with your favorite toppings.

Stove Top Steel Cut Oats

1. In a large sauce pan bring the water, almond milk, and coconut oil to a boil on the stove. When the liquid is boiling add in the steel cut oats, maple syrup, and salt.

2. Reduce the heat to medium-low and allow the oatmeal to simmer for 25-30 minutes, stirring occasionally until the oats are no longer crunchy and thickens. I like to play a wooded or silicone mixing spoon over the top of the pan to prevent the oatmeal from boiling over.

3. Remove the oatmeal from heat and let cool for 5-10 minutes. Serve with your favorite toppings.

Recipe Notes

Container counts without topping: 1Y, 1/4 teaspoon, 1 tsp of sweetener per serving | Don't forget to count your blueberries and almonds separately!