Instant Pot Maple and Brown Sugar Oatmeal
4
Servings
8
Ingredients
31
Comments
Make this Maple and Brown Sugar Oatmeal in your Instant Pot and enjoy the glorious scent of warm cinnamon and maple syrup inviting you to sit down and enjoy a hot and easy breakfast before beginning your day.
4
Servings
8
Ingredients
31
Comments
Ingredients
- 2 tablespoons Maple Syrup
- 1 ⅓ cups Steel Cut Oats
- ¼ cups Brown Sugar
- ⅓ teaspoons Salt
- 2 tablespoons Butter
- ½ cups chop Pecans
- ⅔ teaspoons Cinnamon
- 4 cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Prog. Pressure Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Prog. Pressure Cooker
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add all ingredients to greased Instant Pot and stir.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 20 minutes.
- Quick release pressure.
- Stir before serving.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 468
- Total Fat
- 21g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 15mg
- Sodium
- 166mg
- Total Carbohydrates
- 64g
- Fiber
- 8g
- Sugar
- 20g
- Protein
- 9g
- WW Freestyle
- 17
31 Comments
Join the discussionHi, please forgive me if this is a stupid questions. If I’m making a batch to freeze for later, do I add all ingredients to the instantpot EXCEPT the water? The water only gets mixed in once I’m going to reheat a portion for eating?
Great question! You want to add the water because when you “make from frozen” you’re just reheating in the microwave.
See your note above. It says add the 4 cups of water after you freeze it. Above in the comments you tell Jennyfer that you add it before. Which is it? I am guessing its an error in the receipt because you do need liquid when you are cooking in the Instant Pot and without the water (which is listed under what to add after the cooking) you wouldn’t have any liquid in the Instant Pot. Is this correct?i
Hi Taryn — thank you so much for bring this to our attention. I’ve passed on your note to our Menu Builder team to review this recipe. We will post on here to let you know the response. ~OAMM
Thank you Taryn! I thought I was going nuts! LOL! I have read and reread it 100 times–thinking maybe I was missing something!
Can I use regular oats if I don’t have any steel cut oats on hand?
You most certainly could try with regular oats. We tested this recipe with steel cut oats though.
should you use the quick oats or the traditional ones? does it matter?
This recipe actually calls for steel cut oats. You are welcome to try it with traditional oats or quick oats, but we have not tested it with either.
Don’t make this. 4 cups of water make this soup.
Agreed, soup is what I got.
I added 2 cups water & 2 cups milk and was not soupy
Use the 4 cups of water if you wish, but when you do, increase the amount of steel cut oats to 2 cups. Yes it will be a little watery, but let it sit for 10 minutes and then use freezer bags or use muffin pans. Here is what I do:
Take two 12 cup muffins pan and fill each muffin area with the cooked oats. Let these muffin pans cool for 5 minutes then place into freezer. Wait for 4-5 hours, remove from freezer and place the formed ‘Muffin’ Oats into a freezer bag. Now all I do is to take two ‘Muffin’ Oats out of freezer bag and place into a microwave safe bowl, add 3 tbsps. of water and microwave for 2 minutes and 20 seconds. Remove from microwave, stir in cinnamon, honey and choice of fruit.
Thanks for sharing your feedback and adaptations to this recipe Bill!
Your recipe is the best one yet. I have tried a couple. Thanks
Thanks for the feedback! We’re glad you loved it!
I made this, it was great! I did modify it to use what i had on hand. Used 2 cups water and 2 cups milk. Only used 1 T. butter. Used 1/4 c. coconut sugar instead of brown sugar, and omitted the pecans and cinnamon. Increased the salt to 1/4 tsp. Then i only cooked it for 15 minutes because i wanted to be able to use natural release and not wait around for the cooking to finish. I imagine it would be even better with the cinnamon and pecans! We liked the milk and water combination so will cook it that way again. Thanks so much for this recipe and all the great make ahead suggestions!
Your freeze for later instructions are the same as the make it now.
Hi Heather, We have 3 sets of instructions specific to freezer cooking 1) Make it Now if you do not want to not freeze it 2) Freeze for Later (get it ready for your freezer) and 3) Make From Frozen (When you’re ready to serve/cook the dish). This recipe is what we call Ready to Eat so no cooking on serving day. So all you need to do is thaw and re-heat. So yes, the instructions are similar for those two types because of that. I hope this helps explains.
How to you keep IP from going to burn? Only thing I did differently from the recipe was use regular oats, out of steel cut. IP went to burn, added a bit more water and still went to burn.
Hi Beverly, I’m so sorry you had issues with your IP oats burning. We haven’t tested this recipe with regular oats to know how that would turn out. A couple things you could try is mixing the ingredients first in your pot if you didn’t do that. Also, you could add more liquid as well and see if that helps with your burn issue. Some people do like to do Pot in Pot with certain items in their Instant Pot to keep food from the bottom of the inner pot. You can read more about PIP cooking here.
When I do regular rolled oats in the instant pot I stir the ingredients and do manual 4 minutes and they come out delicious. I would guess that trying to cook regular oats for 20 minutes would be way too long.
Tried this recipe this morning and it turned out great! This is my first time having steel cut oats and making it in the IP! Love this IP… getting use to the chewy-ness of the steel cut oats. In any case, this is definitely a recipe to repeat.
That’s great Heather, so glad this recipe turned out for you in the Instant Pot! Happy Cooking and keep us posted on your IP recipe journey!
Can you make this with all milk instead of water!
Hi Jessica, We wouldn’t recommend making this dish with milk as it’s really best to add milk to the Instant Pot after cooking.
Is it possible to make half this recipe and if so do we still cook it for 20 minutes?
Hi Sherri! With pressure cooking, times can really vary. With that being said, we would suggest just removing a few minutes from the total cook time. This recipe will be a bit watery when you first open your lid, so be sure to mix it before determining if the ‘doneness’ is to your liking. Once the pot is heated it will come back to pressure quickly, so needing to reseal and add more time is better than overcooking. We hope this helps!
This was soooo good! I cut the recipe in half and still cooked for 20 minutes. I also used Splenda brown sugar and added a little bit of low-fat milk after I released the pressure in the pot to get a bit of creaminess. Thanks for the recipe!
I kept getting a burn message. It never actually burned, but just stuck to the bottom. I kept scraping it up and starting it over, finally using low heat instead of high. It continued to come up with the burn message about 5 times. I added 3 more cups of water, and still got another burn message. I left it uncovered and continued stirring for a couple minutes. Then I let it sit for a few more minutes. It turned out a little thin, but totally delicious. I made this before, with no problems, so I reread the recipe and discovered I should have greased the pot, instead of throwing the butter in with everything else. I also started it with boiling hot water, which I didn’t do that the last time I made it. I’ll do it right the next time. It’s delicious, and definitely my go to recipe from now on!
Thanks for sharing your tips!