Freezer Meal Recipes / Breakfast / Instant Pot Orange Infused Steel Cut Oats

Instant Pot Orange Infused Steel Cut Oats

Wake up with a breakfast bursting with citrusy flavor courtesy of your Instant Pot. These Orange Infused Steel Cut Oats are filling, low-fuss and easy to make ahead freezer recipe for busy mornings.
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Instant Pot Orange Infused Steel Cut Oats

Ingredients

  • 1 ⅓ tablespoons Butter
  • ⅔ cups Steel Cut Oats
  • ½ cups Water
  • 1 ⅓ cups Whole Milk
  • ⅓ cups juice Orange
  • ⅔ tablespoons Maple Syrup
  • ⅓ teaspoons Vanilla Extract
  • ⅓ teaspoons Cinnamon
  • 1 ⅓ tablespoons zest Orange
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • ⅓ cups chop Cranberries, Dried

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Combine all ingredients in a glass oven-safe bowl. Mix well.
  3. Add 1 cup of water to the inner pot and place trivet on top.
  4. Place bowl on trivet, lock lid into place and seal steam nozzle.
  5. Cook on manual setting for 6 minutes.
  6. Release pressure naturally for a minimum of 10 minutes.
  7. Stir dried cranberries in and mix well.

Freeze For Later Cooking Directions

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?

  1. Combine all ingredients in a glass oven-safe bowl. Mix well.
  2. Flash freeze in bowl until solid.
  3. Remove from glass bowl (once solid) and place in a freezer bag.
  4. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents in glass oven-safe bowl.
  3. Add 1 cup of water to the inner pot and place trivet on top.
  4. Place bowl on trivet, lock lid into place and seal steam nozzle.
  5. Cook on manual setting for 6 minutes.
  6. Release pressure naturally for a minimum of 10 minutes.
  7. Stir dried cranberries in and mix well.

16 Comments

Join the discussion
  1. I followed the directions exactly and I ended up with oatmeal soup. There is WAY too much liquid in this recipe. I should have followed my instincts since every other steal cut oat recipe I have done had half this much liquid.

  2. I’m new to this pressure cooking thing. Why wouldn’t you just cook the oatmeal in the metal pot instead of having to use the trivet and a glass bowl?

  3. What kind of glass bowl do you use??? I couldn’t find one that would fit inside the pot and hold all the ingredients so I just put it in the inner pot. I also used the porridge setting after reading the previous comment about oatmeal soup. Hope it turns out.

    1. Any oven-safe dish like Pyrex is the type of glass bowl we’re referring to. How did it turn out the way you made it?

  4. I really wish I had read the reviews before I followed these direction. As said by others, this is WAY too much liquid. When mine came out like soup, I put in another half cup of steel oats and recooked it for 6 minutes. Then it was perfect! I’d suggest starting with 1 1/2 cup of oats or cutting back the liquid. Tasty when cooked correctly!

    1. Oh Tina, we are so sorry it was so watery. Thank you so much for your specific feedback on this recipe though! We will pass this along to our MenuBuilder team for further evaluation. Many thanks!

  5. Wow. What a disappointment. I, too, didn’t read the reviews first, but did see them as soon as I set the instant pot. I immediately added an extra 1/2 c of oats before it got started and it still came out soupy AND was completely undercooked. I just put it back on for 6 more minutes – hoping it’s done this time. My poor 3 year old is starving…

    1. I’m sorry this didn’t work out Kelly. We have since updated this recipe according to feedback. So we hope you will give it another try based on the new oats to liquid ratio. Also, you always want to do a natural pressure release with oats (meaning don’t release the pressure as soon as the timer goes off) and they should thicken up and finish cooking during this time.

  6. Ugh. Add me to the list of wishing I’d read the reviews first. I will try to recook it with more oats. Right now it is oatmeal water. Don’t know how you came up with this recipe, but clearly no one actually tested it before publishing.

    1. Barb, we’re sorry to hear your first go round didn’t go so well. All of our recipes are tested before they’re published. If you have more questions we’re always available in chat (bottom right-hand corner). Hope it turns out next time!

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