For those of you who prefer their breakfast on the savory side, this one is for you. These Masala steel-cut oats are ready in less than 10 minutes and the best thing about it is that you can put everything in the Instant Pot, set the timer and wake up to creamy and cozy oatmeal!
This makes the perfect comforting and savory breakfast! It’s easy, spicy, and flavorful!
Steel-cut oats are combined with water and full-fat coconut milk for extra creaminess. Then comes the spices that add a ton of flavor. I went with a traditional Indian spices mix that consists of garam masala, ground coriander, chili powder, and turmeric for its anti-inflammatory properties. Hey, let’s get some health benefits while we are at it!
For a citrusy flavor, I also added grated ginger.
To prepare the oats, you simply combine all the ingredients in the Instant Pot. Give it a quick stir and pressure cook for 6 minutes. I found that to be the perfect time for cooking the oats to perfection.
After 6 minutes, you let the pressure release naturally. This step will take about 5 minutes, giving you just enough time to prepare your toppings.
Give it another quick stir before dividing into serving bowls. Top with your favorite toppings and you are ready to go. Avocado and a dollop of coconut yogurt are great to add healthy fats but raisins could be a nice option for a sweet and savory breakfast. May I recommend roasted cashews for some crunch?
I can say I’m going to make this breakfast A LOT this fall/winter because I just love it. It’s easy, healthy (pretty low in sugar), and so comforting! And it’s not only suitable for breakfast, it’s also great for dinner!
Let me know in the comments if you try this recipe!
Instant Pot Creamy Masala Steel-Cut Oats
Easy and comforting Instant Pot Masala steel-cut oats! Flavored with ginger and Indian spices, this 10-minute recipe makes the perfect savory fall breakfast!
Yield: 3 1x
Print Recipe
Pin RecipeIngredients
- 1 cup steel-cut oats
- 1 and 1/2 cup water
- 1 cup coconut cream (or full-fat coconut milk)
- 2 tbsp tomato paste
- 2 tsp maple syrup
- 2 tsp freshly grated ginger
- 1 tsp each: garam masala, turmeric, coriander
- 1/2 tsp dried fenugreek leaves (or 1/4 tsp ground fenugreek)
- 1/2 tsp chili powder (use 1 tsp if you like it spicy)
- 1/2 tsp salt
Instructions
- Combine all the ingredients in the Instant Pot liner. Give it a quick stir and close the lid.
- Set the valve on the “Sealed” position and pressure cook for 6 minutes. Let the pressure release naturally (about 5 minutes) before opening the lid. Stir again using a spoon just to combine.
- Divide into serving bowls, top with avocado, tofu, and/or coconut yogurt or cashew cream.
Nutrition
- Serving Size: 1
- Calories: 341
- Sugar: 4.5g
- Fat: 17.8g
- Carbohydrates: 42.4g
- Fiber: 6g
- Protein: 8.4g
Being in the camp of slightly sweet morning oatmeal, I would never in my wildest dreams have thought about eating a savory version but the spices and maybe the addition of dates or raisins sounds surprisingly perfect. Who says you can’t have savory for breakfast? Do you think it would be the same with thick rolled oats instead of the groats? I’ll give it a try and thanks for the inspiration.
★★★★★
Thanks Annie 🙂 If using rolled oats then you will have to reduce a bit the cooking time, probably pressure cook for 3-4 minutes.
I looove masala sauces and never would’ve considered it for breakfast! Any cooking reccomendations if one doesn’t have a pressure cooker/instant pot? I only have a crockpot.
I don’t have a slow cooker but I would probably cook everything on low for about 8 hours.
Hi Thomas,
Can you please mention the brand for the below used ingredients in the recipe, i was in look out for savoury oats recipe. I am very keen on try this out.
coconut cream (or full-fat coconut milk)
tomato paste
maple syrup
garam masala
coriander
fenugreek leaves (or 1/4 tsp ground fenugreek)
chili powder
Hi,
I don’t always buy the same brands, plus it really depends on where you live. You won’t find the same brands from one country to another.
I live in Seattle
So glad that I saw this in a Facebook group and tried it this morning. I loved the slice combination – plus the pressure release made my kitchen smell great.
Cayenne was on my counter already so I used that; think I’ll try a different chili next time kI find cayenne a bit harsh, but love the heat kick). Also thinking of toasting some pumpkin seeds for topping next time. And maybe some coconut flakes. Yim!
★★★★★
Thanks for your feedback! Glad you liked it! I very rarely use cayenne, it’s very spicy and kind of hard to use the correct amount.
Have been using Aleppo pepper. Just got some Kashmiri which I plan to try, Really love this – made a double batch today to prepare for the week.
★★★★★
Awesome! I have never heard of Kashmiri, will definitely take a look!
Can I have that for lunch right now? It looks incredible.