Instant Pot Steel Cut Oats with Apple Compote is a creamy, dreamy way to greet a cold morning- and the best way of cooking steel cut oats!!!
I am a HUGE oatmeal eater and regularly start my morning with a bowl of oats. My current crush is this Orange and Date Oatmeal which has been on pretty heavy rotation here at ACT. So when Jane Bonacci of The Heritage Cook and Sara de Leeuw of My Imperfect Kitchen invited me to their virtual book launch party for The Gluten-Free Instant Pot Cookbook, well, it's really no surprise that I'd choose this Instant Pot Steel Cut Oats with Apple Compote, is it?
Truth be told, it was a tough decision - the book is filled with fabulous recipes! But more than that, it's one of the best books I've seen yet on HOW to use the Instant Pot!
But before we dive right into this instant pot steel cut oatmeal recipe...the big question is... steel cut oats vs. rolled oats!!
What Are Steel Cut Oats?
- Steel cut oats - AKA Irish or Scottish oats refers to the fact that the whole grain (groat) is chopped into several pieces versus flattened like rolled oats.
- Steel cut oats take longer to cook than rolled oats or instant oats. Steel cut oats have a toothsome and chewy texture and retain much of their texture when cooked.
- Nutritionally, steel cut oats rolled oats and instant oats are all the same!
Steel Cut vs. Rolled Oats
- Steel cut oats aren't as good for cookies, pancakes and granola bars but work well in meatloaf and stuffing recipes or cooked as a savory porridge-like congee.
- Because steel-cut oats take longer to cook, you need to tend them while they're cooking so not great for busy mornings☹️!
- these instant pot steel cut oats, however, don't need any stirring or watching!!
So in terms of steel cut oats vs. rolled oats, it really depends on what you are making!!
How to Cook Steel Cut Oats!
You can cook steel cut oats on the stove. Combine 3 parts liquid to 1 part steel cut oats. As for liquid, you could use water, milk, almond milk, rice milk or even soy milk. Bring the mixture to a boil and reduce to a simmer for 20 - 30 minutes, stirring occasionally.
But there is a better way!
How to make Instant Pot Steel Cut Oats with Apple Compote
Step #1: For the compote, combine the apples, apple juice, raisins, maple syrup, sugar, lemon juice, vanilla, cinnamon, and lemon zest in a large saucepan and bring the mixture to a boil and simmer until the liquid is thick and the fruit is tender.
Step #2: Remove the compote from the stove, transfer to a bowl and set aside. Grease the instant pot insert with butter and add the oats, milk, water, and salt but don't stir! Cook on high pressure for 9 minutes and then do a natural release for 15 minutes - no stirring and no watching the pot. Remove the lid and ta-da - perfectly cooked steel cut oats!
Step #3: Scoop some of the cooked oats into a bowl and top with some of the compote and enjoy!
If you liked this recipe, I'd love for you to leave a comment and rate it ?!!
Want more Instant Pot Recipes? You might like..
Instant Pot Steel Cut Oats with Apple Compote
For the Apple Compote:
- 1 tart apple granny smith
- 1 sweet apple golden delicious or honeycrisp
- 3 Tablespoons raisins
- ½ cup apple juice
- 2 teaspoons lemon juice freshly squeezed
- 2 Tablespoons brown sugar
- 2 Tablespoons Maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon gluten-free vanilla extract
- ½ teaspoon lemon zest
For the Steel Cut Oats:
- ½ Tablespoon butter for greasing pot
- 3 cups water
- 2 cups milk
- 2 cups steel cut oats
- pinch kosher or fine sea salt
How to Make the Apple Compote:
- Peel and core the apples and cut into small chunks.
Add the apples, raisins, apple juice, lemon juice, brown sugar, maple syrup, cinnamon, vanilla and lemon zest to a large saucepan and stir to combine.
- Cook mixture over medium-high heat, stirring occasionally. Cook until the apples are fork-tender and the liquid is syrupy about 20 minutes.
Transfer mixture to a bowl and set aside.
Instructions for the Steel Cut Oats:
- Lightly butter the bottom and sides of the inner pot of your instant pot.
- Add the water, milk, oats, and salt. DO NOT STIR.
- Close and lock the lid, making sure the steam release handle is in the sealed position.
- Cook on high pressure for 9 minutes. When done, allow the pressure to release naturally - about 15 minutes. Turn the steam release handle to "venting", releasing any remaining steam. Unlock the lid and open the pot carefully.
- Scoop the oatmeal into bowls and top with a tablespoon or two of the compote.
- For the compote, I used apple juice but you could substitute orange juice.
- Do not use Coach's Oats for this recipe! Although the oats are cut the same as steel cut oats, they are pre-cooked and thus will become too mushy! I used Bob's Red Mill Steel Cut Oats and they worked perfectly.
- I used very large raisins for this recipe but any size and variety works great!
- If only serving one or two people, refrigerate the oatmeal and compote separately for up to 6 days. To serve, scoop a serving of oatmeal into a microwave safe bowl and top with some of the compote. Cover with plastic wrap and microwave for 2 - 3 minutes at 80 percent power.
This looks fantastic Nancy, thank you so much for joining us on our blog tour!! I am delighted you loved the oatmeal as much as we do. It is such a treat on cool mornings!
I love how you teach and share information with every post! Thank you so much for being part of our blog tour. So glad you enjoy this recipe! It's one of my favorites!
I'm a huge oat fan. Love it for cereals and baking. And I have never quite put my finger on the difference between steel cut and rolled, so thank you for that. And this looks so delicious, of course. 🙂
Thanks Valentina! Hard to believe such a simple food could have so many different names and variations!!!
What a delicious recipe and wonderful information. I always learn something new when I read your blog. Thank you!
Awww... you are too sweet! I am a bit of a nerd... I love that stuff!!