Instant Pot Creamy Masala Steel-Cut Oats
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!
Equipment
Ingredients
- 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
- 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
Serving: 1 g | Calories: 341 kcal | Carbohydrates: 42.4 g | Protein: 8.4 g | Fat: 17.8 g | Fiber: 6 g | Sugar: 4.5 g