In Basics by The BakerMama, I teach you how to make steel cut oatmeal in the Instant Pot and on the stovetop for the best bowl of tasty hot oatmeal you’ve ever had!

Basics by The BakerMama

Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!

Steel Cut Oatmeal: Anything But Boring

Some mornings, I wake up dreaming about oatmeal. Surprised? Don’t be! If you’re stuck on the notion that oatmeal is boring, let me change your mind right now. Oatmeal is anything but boring! Even all by itself, the nuttiness and chewy texture of steel cut oats is so intensely craveable. And so healthy. I don’t have to tell you what all that fiber is good for 😜. Topped with fruit, honey, nut butter, or even some chocolate chips, dressed-up oatmeal makes breakfast pretty out-of-this world. But don’t take my word for it!

Instant Pot or Pressure Cooker

I love using our Instant Pot for the most hands-off, “set it and forget it” oats. But honestly, while the cooking time is short, it’s not exactly instant. Instant Pots and pressure cookers take time to heat up and depressurize, so make sure to give yourself enough time for the process. In the bowl of a 6-quart Instant Pot or pressure cooker, stir together the steel cut oats and water. Secure the lid and turn the steam valve to seal.

Press the “pressure cook” button, then set the cook time to 4 minutes on HIGH pressure. The Instant Pot will read “ON” as it comes to pressure, which will take about 15 minutes. When the floating valve in the lid pops up that means the pot is pressurized and the countdown will begin.

When the cooking cycle is complete, allow the pressure to naturally release for 20 minutes. After 20 minutes, turn the steam release valve to vent to release any remaining pressure. Then carefully remove the lid and stir the oats to incorporate any water on top. The oats will continue to thicken as they set.

On the Stove

Cooking oats on the stove requires a little attention, but it’s still super easy. First, in a large pot over high heat, bring the water or milk to a boil. Then stir in the oats and reduce the heat to low. Simmer, uncovered, about 25 minutes, stirring occasionally. Simmer until oats are of desired consistency keeping in mind that the oats will continue to thicken as they set. There you go! Easy, peasy.

How to Reheat (or not!) Oatmeal

You can store steel cut oats in a sealed container in the refrigerator for up to 5 days.

Steel cut oatmeal is actually really great served cold. Just stir in a few tablespoons of milk or water until cold oats are creamy and then add in additional mix-ins or toppings. My favorite is stirring 2 tablespoons milk into 1 cup cold oats along with a tablespoon peanut butter. I then top it with sliced banana, berries, and a drizzle of honey. Yum!! But if you want it hot, here are the best ways to reheat oatmeal.

Individual Portion: place 1 cup refrigerated steel cut oatmeal in a microwave-safe bowl. Stir in a few tablespoons of milk or water. Microwave in 30 second intervals, stirring after each interval, until heated through and creamy again.

Large Batch: place refrigerated steel cut oatmeal in a saucepan. Stir in a few tablespoons of milk or water for each cup of cooked steel cut oats. Heat over low heat, stirring occasionally, until warmed through and creamy again.

Ready to Learn More?

Looking for more of Basics by The BakerMama? You might want to brush up on your breakfast game by learning how to Perfectly Poach an Egg. And to go with these beautifully cooked eggs, try How to Bake Bacon for the most scrumptious, crispy bacon every time.

I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share.

xoxo,