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Coconut milk steel cut oats in brown bowl with chocolate chips, almonds and coconut.

Creamy Coconut Milk Steel Cut Oats {Instant Pot or Slow Cooker}

Yield: 6 servings
Prep Time: 10 minutes

Ingredients

  • 1 (13.5-ounce) can light or regular coconut milk
  • Water, specific amount in directions below
  • 2 cups steel cut oats
  • Pinch of salt
  • ¼ cup (53 g) brown sugar
  • ½ teaspoon vanilla extract
  • For serving: milk, mini or regular chocolate chips, coconut flakes, chopped almonds

Instructions 

  • Instant Pot Directions: Grease the insert of the Instant Pot with nonstick cooking spray. Pour the can of coconut milk in a 4-cup liquid measuring cup. Add water to reach 4 cups. Pour the mixture into the Instant Pot. Stir in the steel cut oats and salt. Secure the lid and make sure the valve is sealed, select the Manual or Pressure Cook button and dial up or down to 4 minutes. The IP will start automatically. When finished cooking, let the pressure naturally release for 15-20 minutes before manually releasing the remaining pressure. Stir in the brown sugar and vanilla. Serve with additional milk and any extra add-ins (chocolate chips, coconut flakes, almonds).
  • Slow Cooker Directions: Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Pour the can of coconut milk in a 4-cup liquid measuring cup. Add water to reach 4 cups. Pour the mixture into the slow cooker and add an additional 2 cups water (so that's 6 cups liquid total). Stir in the steel cut oats and salt. Cover the slow cooker and cook on low for 4-5 hours. Stir in the brown sugar and vanilla. Serve with additional milk and any extra add-ins (chocolate chips, coconut flakes, almonds).

Notes

Nutrition Facts: the nutrition facts for this recipe were calculated based on the oats (but do not include the optional toppings as those are added based on personal preference).