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Instant Pot Vegan Steel-Cut Oats with Apple and Cinnamon-1

Instant Pot Vegan Steel-cut Oats With Apple And Cinnamon

This hearty, naturally sweetened breakfast is made easily with steel-cut oats, diced apples, and a sprinkle of cinnamon—perfect for a quick, nutritious start to your day. The Instant Pot ensures perfectly creamy oats in a fraction of the stovetop cooking time.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup steel-cut oats
  • 2 1/2 cups water
  • 1 cup unsweetened almond milk
  • 1 large apple, peeled, cored, and diced About 150 g.
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons maple syrup Optional, adjust to taste.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup raisins Optional.
  • 1/4 cup chopped walnuts or pecans For topping, optional.

Equipment

  • 1 Instant Pot 6-quart or similar size
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cutting board
  • 1 knife
  • 1 mixing spoon

Method
 

  1. Prepare the apple by peeling, coring, and dicing it into small cubes.
  2. Add steel-cut oats, water, almond milk, diced apple, cinnamon, maple syrup, vanilla extract, salt, and raisins (if using) to the Instant Pot. Stir well to combine.
  3. Secure the lid on the Instant Pot and ensure the steam release valve is set to 'Sealing.'
  4. Select 'Manual' or 'Pressure Cook' and set to high pressure for 6 minutes.
  5. When the timer beeps, allow the pressure to naturally release for 10 minutes, then carefully turn the valve to 'Venting' to release any remaining pressure.
  6. Open the Instant Pot, stir the oats well (they will thicken as they cool), and taste for sweetness. Adjust with extra maple syrup if desired.
  7. Serve warm, topped with chopped walnuts or pecans.

Notes

For creamier oats, use all almond milk instead of a mix of water and milk.
You can swap the apple for pear, or add other fruits like blueberries at the end.
Leftovers keep well in the fridge for 3-4 days; reheat with a splash of almond milk.