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Flavored with citrusy ginger and plenty of Indian spices, these warming masala steel-cut oats make the perfect savory Fall breakfast! They are creamy, perfectly spiced, and ready in just 15 minutes in the Instant Pot!
For those of you who prefer their breakfast on the savory side, this one is for you. My masala steel-cut oats are ready in less than 15 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 infused with Indian flavors!
I’m such a huge fan of Indian food that I was recently looking for Indian breakfast ideas. As I was browsing YouTube, I stumbled upon an ad about masala instant oats and immediately thought: “Wait! That is a thing?!”
A couple of hours later, I was already experimenting with a homemade version in the kitchen. I made my version slightly different from the pre-made mix by using steel-cut oats instead of rolled or instant oats. Not only does it make the texture much more interesting, but it also makes this dish heartier. See, steel-cut oats take longer to digest, making you feel full longer!
Then, for the flavors, I relied on a ton of warming spices, zesty ginger, and coconut cream to create a rich and comforting breakfast packed with BOLD flavors! If you haven’t already, you need to try these savory oats!
⭐️ Why You Should Try It
Infused with rich and bold flavors.
Just like your favorite tikka masala dish, these oats are loaded with plenty of aromatic spices like garam masala, turmeric, chili, and ginger. The coconut cream, which I use in place of dairy cream, adds nuttiness and that buttery richness that we all love from so many Indian dishes. The result is a savory breakfast that packs bold flavors while still remaining nutritious and healthy. Although this recipe is a breakfast dish, it’s so good that it can also be served for dinner!
What readers said:
Ekta said: “I made this recipe last night, and I can’t get enough. It’s delicious. I added some onion and garlic, too, and plan on adding some more veggies next time I make it. I now have a perfect go-to breakfast recipe!”
Khushali loved it as well and said: “Hey, I just loved your recipe. I am a big fan of coconut milk, and adding that to oats – Oh my! you took my heart away. I also added diced (small) carrot, potato, onion & bottle gourd to make it even healthier, as I had this in my dinner. I enjoyed every bit of it.”
One pot and 15 minutes.
Since these oats are a breakfast recipe, I tried to keep it as simple as possible. Who has time to peel and sauté onions in the morning anyway? My oats couldn’t be simpler: add all of the ingredients to the Instant Pot, turn it on, and pour yourself a glass of orange juice, or prepare your coffee while the whole dish is cooking by itself!
🌿 Ingredient Notes
Steel-cut oats
I picked steel-cut oats to make the base of this recipe. Not only are they heartier, but they also bring more texture compared to rolled oats.
If you are unfamiliar with steel-cut oats, they are basically groats cut into two to three pieces using steel blades. They take longer to cook than rolled oats and have a chewier texture, similar to buckwheat groats.
Where to buy: You can buy steel-cut oats online or in most well-stocked supermarkets.
Coconut cream
Although coconut milk or cream is not so common in savory Indian dishes, it makes a great substitute for dairy cream. I have used it many times before to make cauliflower tikka masala, Dal Palak, or red lentil curry. You can use full-fat coconut milk or coconut cream in this recipe.
Lighter option: To make this dish lighter, replace the coconut cream with light coconut milk. It won’t have the same richness, but it still tastes great!
Substitute: If you are on a coconut-free diet, you can substitute any plant-based cream, such as soy cream or oat cream, for the coconut cream.
Tomato paste
I use tomato paste to enhance the oats with a savory umami flavor. For the best flavor, opt for tomato paste from a tube instead of a can.
Maple syrup
A few teaspoons of maple syrup balances the saltiness and subtle bitterness of the tomato paste. You can replace the maple syrup with agave syrup, coconut nectar, or granulated sugar.
Ginger
Fresh ginger brings a citrusy flavor and a kick of heat.
Note: Ensure your ginger is as fresh as possible. It should have smooth skin and a juicy flesh. Stay away from ginger with wrinkly skin, as it will be very fibrous and not as fragrant.
Spices
For the spices, I went with a traditional Indian spice 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!
🥣 How to Make It
- Add all of the ingredients to the pot. Combine all the ingredients in the Instant Pot liner. Give it a quick stir and close the lid.
- Cook. Set the valve on the “Sealed” position and pressure cook for 6 minutes (I found that to be the perfect time for cooking the oats to perfection.). Then, let the pressure release naturally before opening the lid (the float valve should have dropped). This step will take about 5 minutes, giving you just enough time to prepare your toppings.
- Garnish and serve. Give the oatmeal a good stir before dividing it between serving bowls and garnishing it with your favorite toppings!
📔 Tips
Prepare ahead of time.
Do you want to wake up to hot masala oats? Then, you can use the Instant Pot timer to your advantage! Simply combine all the ingredients in the Instant Pot liner before bedtime and stir well. Then, set the timer to begin cooking 10-15 minutes before you plan to wake up. This way, your oats will be ready by the time you start your day!
🫛 Variations
Add thinly sliced vegetables.
If you have a bit more extra time, feel free to very thinly dice some vegetables such as carrots, bell peppers, mushrooms, or tomatoes and add them to the pot. You can also add frozen green peas!
Add onions and garlic.
If you want to add extra flavor to your oats, you can sauté 1/4 of an onion and one clove of garlic for 2-3 minutes, deglaze with 2-3 tablespoons of water (to prevent getting a “burn” message), and then add the rest of the ingredients. Alternatively, you can simply add 1 teaspoon of onion powder and 1/4 teaspoon of garlic powder.
🍚 What to Serve It With
You can serve these masala oats as is or top them with:
- Veggies: I love to top mine with sliced avocado and a dollop of coconut yogurt. Other tasty options are diced red onions or sliced jalapenos for extra heat!
- Nuts or dried fruits: May I recommend roasted cashews for some crunch? And if you enjoy the combination of sweet and salty, consider adding some raisins!
- Fresh herbs: Garnish your oats with fresh cilantro or chopped green onions.
- Naan: Make your breakfast even heartier by serving it with homemade naan!
- Plant-based protein: Finally, if you plan on serving these oats for dinner, you can top them with grilled tempeh, smoked tofu, or tofu scramble!
❄️ Storing and Reheating
- To store: These oats can be stored in the refrigerator for up to 3 days.
- To reheat: Reheat in a saucepan over medium heat for 5-7 minutes, stirring regularly. If the oats have thickened, add a splash of water or coconut milk.
💬 FAQ
I would say they are mildly spicy. If you can’t handle any heat, simply omit the chili powder.
This is not a traditional Indian recipe in any way. It only features similar flavors.
Yes, you can make this recipe in a pot on the stove, but you will have to adjust the amount of liquid and the cooking time. Steel-cut oats generally take about 20 minutes to cook on the stove, depending on how tender you like them.
I make these oats A LOT for breakfast during fall/winter because they’re easy, healthy (pretty low in sugar), and so comforting! And it’s not only suitable for breakfast, it’s also great for dinner!
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Note: This recipe was first released in October 2018 and updated with detailed instructions in September 2024.
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Instant Pot Creamy Masala Steel-Cut Oats
Equipment
Ingredients
- 1 cup (160 g) steel-cut oats
- 1 and 1/2 cup (360 ml) water
- 1 cup (240 ml) coconut cream or full-fat coconut milk
- 2 tbsp (28 g) tomato paste
- 2 tsp (10 ml) 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
- Add all of the ingredients to the pot. Combine all the ingredients in the Instant Pot liner. Give it a quick stir and close the lid.
- Cook. Set the valve on the “Sealed” position and pressure cook for 6 minutes (I found that to be the perfect time for cooking the oats to perfection.). Then, let the pressure release naturally before opening the lid (the float valve should have dropped). This step will take about 5 minutes, giving you just enough time to prepare your toppings.
- Garnish and serve. Give the oatmeal a good stir before dividing it between serving bowls and garnishing it with your favorite toppings!
- These oats can be stored in the refrigerator for up to 3 days.
Notes
Prepare ahead of time.
Do you want to wake up to hot masala oats? Then, you can use the Instant Pot timer to your advantage! Simply combine all the ingredients in the Instant Pot liner before bedtime and stir well. Then, set the timer to begin cooking 10-15 minutes before you plan to wake up. This way, your oats will be ready by the time you start your day!Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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