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For those of you who prefer their breakfast on the savory side, this one is for you. These Masala steel-cut oats are ready in less than 10 minutes, and the best thing about it is that you can put everything in the Instant Pot, set the timer, and wake up to creamy and cozy oatmeal!
This makes the perfect comforting and savory breakfast! It’s easy, spicy, and flavorful!
Steel-cut oats are combined with water and full-fat coconut milk for extra creaminess. Then comes the spices that add a ton of flavor. I went with a traditional Indian spices mix that consists of garam masala, ground coriander, chili powder, and turmeric for its anti-inflammatory properties. Hey, let’s get some health benefits while we are at it!
For a citrusy flavor, I also added grated ginger.
To prepare the oats, you simply combine all the ingredients in the Instant Pot. Give it a quick stir and pressure cook for 6 minutes. I found that to be the perfect time for cooking the oats to perfection.
After 6 minutes, you let the pressure release naturally. This step will take about 5 minutes, giving you just enough time to prepare your toppings.
Give it another quick stir before dividing it into serving bowls. Top with your favorite toppings, and you are ready to go. Avocado and a dollop of coconut yogurt are great to add healthy fats, but raisins could be a nice option for a sweet and savory breakfast. May I recommend roasted cashews for some crunch?
I can say I’m going to make this breakfast A LOT this fall/winter because I just love it. It’s easy, healthy (pretty low in sugar), and so comforting! And it’s not only suitable for breakfast, it’s also great for dinner!
Let me know in the comments if you try this masala steel-cut oats recipe!
Instant Pot Creamy Masala Steel-Cut Oats
Equipment
Ingredients
- 1 cup steel-cut oats
- 1 and 1/2 cup water
- 1 cup coconut cream or full-fat coconut milk
- 2 tbsp tomato paste
- 2 tsp maple syrup
- 2 tsp freshly grated ginger
- 1 tsp each: garam masala, turmeric, coriander
- 1/2 tsp dried fenugreek leaves or 1/4 tsp ground fenugreek
- 1/2 tsp chili powder use 1 tsp if you like it spicy
- 1/2 tsp salt
Instructions
- Combine all the ingredients in the Instant Pot liner. Give it a quick stir and close the lid.
- Set the valve on the "Sealed" position and pressure cook for 6 minutes. Let the pressure release naturally (about 5 minutes) before opening the lid. Stir again using a spoon just to combine.
- Divide into serving bowls, top with avocado, tofu, and/or coconut yogurt or cashew cream.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Being in the camp of slightly sweet morning oatmeal, I would never in my wildest dreams have thought about eating a savory version but the spices and maybe the addition of dates or raisins sounds surprisingly perfect. Who says you can’t have savory for breakfast? Do you think it would be the same with thick rolled oats instead of the groats? I’ll give it a try and thanks for the inspiration.
Thanks Annie 🙂 If using rolled oats then you will have to reduce a bit the cooking time, probably pressure cook for 3-4 minutes.
I looove masala sauces and never would’ve considered it for breakfast! Any cooking reccomendations if one doesn’t have a pressure cooker/instant pot? I only have a crockpot.
I don’t have a slow cooker but I would probably cook everything on low for about 8 hours.
Hi Thomas,
Can you please mention the brand for the below used ingredients in the recipe, i was in look out for savoury oats recipe. I am very keen on try this out.
coconut cream (or full-fat coconut milk)
tomato paste
maple syrup
garam masala
coriander
fenugreek leaves (or 1/4 tsp ground fenugreek)
chili powder
Hi,
I don’t always buy the same brands, plus it really depends on where you live. You won’t find the same brands from one country to another.
I live in Seattle
Do you have an Indian market near you? I buy my spices in bulk at an Indian grocery store
I like to use Rajah Garam Masala which you can order on Amazon if you don’t have an Indian store nearby. For the coriander,
fenugreek leaves & chili powder you can use Laxmi, MDH or Shaan brands, all of which are available at an Indian store or Amazon.
So glad that I saw this in a Facebook group and tried it this morning. I loved the slice combination – plus the pressure release made my kitchen smell great.
Cayenne was on my counter already so I used that; think I’ll try a different chili next time kI find cayenne a bit harsh, but love the heat kick). Also thinking of toasting some pumpkin seeds for topping next time. And maybe some coconut flakes. Yim!
Thanks for your feedback! Glad you liked it! I very rarely use cayenne, it’s very spicy and kind of hard to use the correct amount.
Have been using Aleppo pepper. Just got some Kashmiri which I plan to try, Really love this – made a double batch today to prepare for the week.
Awesome! I have never heard of Kashmiri, will definitely take a look!
Can I have that for lunch right now? It looks incredible.
I made this recipe last night and I can’t get enough. It’s delicious. I added some onion and garlic too and plan on adding some more veggies next time I make it. I now have a perfect go to breakfast recipe!
Thanks for your rating and feedback Ekta! I’m glad you liked these steel-cut oats!
Excellent!!!
I just prepared this recipe and it is absolutely delicious. Since I always try to increase the vegetables in my meals I added 1-1/2cups of steamed broccoli and 2 finely shredded carrots after I opened the instant Pot. I used oat groats instead of steel cut and omitted the maple syrup and added 1/4 t of ground cinnamon.
Thank you for such a wonderful recipe. I’ll add to my regulars. This would be perfect for dinner also.
Thanks Marta! I’m so glad you liked it! It’s also on my regular breakfast list 🙂
This was amazing! I have steel cut oats for breakfast almost every morning and now I can literally “spice” it up with this surprisingly delicious variation. Thanks, Thomas!
Thanks for your great feedback Chris! Glad you liked this 🙂
This looks delicious. Have you ever added spinach ?
I add spinach and diced vegetables I have on hand. I put it all into the instant pot.
I made it using Thai coconut milk, Aroy-D brand. Canned coconut milk can be found in regular grocery stories, in the baking or Asian sections. Chaokoh is another good Thai brand. Just make sure it is basically coconut milk or extract and water kand usualky a preservative). You don’t want tge drinkable stuff by soy, almond, and rice milk. Also, after setting on a shelf for awhile the cream rises to the top of the can, so shake the can to mix it. Or use the layer of cream for frying & cooking.
For tomato paste I used whatever brand I can get tgat cones in a squeeze tube because that is easier to keep fresh than a can. Most recently got some from a Kroger affiliated store.
Maple syrup i bought online but you should be able to find good 100% maple syrup, amber, in a local market. Just don’t accidentally get “pancake syrup” – it’s flavored corn syrup or something else nasty.
I ordered most of the spices online from spice house or bought bulk from a local middle eastern market And have used both store-bought garam masala and made it myself.
Can I replace coconut cream with something? I have a family member that has an allergy.
You can use non-dairy yogurt or plant-based cream!
I love this recipe! For extra flavor I bloomed my spices using the sauté function (3-4 minutes, stirring consistently) and then sautéed some onions and the tomato paste with the spices for a few more minutes before adding the remaining ingredients and pressure cooking. It’s a little extra work but I found it boosted the flavors!
Thanks for sharing Dylan!
Hi Thomas,
I’ve tried this recipe twice and I’ve had the IP beep “burn” both times. The second time, I even reduced the quantity of oats retaining the quantity of everything else.
Cleaning the inner pot with a burnt base is annoying.
I have an ultra 60 instant pot.
Hi Verita,
I have to admit I don’t know what is happening, do you use full-fat coconut milk/cream? As the fat content helps to keep the oats from sticking to the bottom.
I’ve read some comments that newer Instant Pots may cook hotter, leading to more “Burn” notices. Do you encounter the problem with anything else too?
I’d suggest trying Pot in Pot cooking for this oatmeal – place everything in a heatproof container (metal is best), pour 1 1/2 cups of water into the liner, put in the triver, and place your container of oatmeal mix on the trivet. (To make it easier to get the finished oatmeal out if your trivet doesnt have a long enough handle, you can make a sling by folding a piece of aluminum foil into a strip long enough to go under your dish and use that to lower the dish into the IP, fold 3nds over while cooking, and use to lift out.
I made this today with full fat coconut cream and had to move it out of the instant pot after the burn error just when it was finishing the pre hearing. A few more minutes on a pot on the stove, and it was delicious!! A bit sweet for my taste, I plan to try without the maple syrup next time.
Thanks for the recipe.
Thanks for your feedback Sashi! 🙂
I just finished a bowl of these delicious oats for breakfast. Our store only has coconut cream in 5.4 oz (~2/3 cup) cans. I decided not to open up a 2nd can to make up the difference. I also didn’t have fenugreek, but otherwise followed the recipe. PERFECT! Will definitely make again, and looking forward to the leftovers.
Thanks so much May!
Hey, I just loved your recipe. I am a big fan of coconut milk and adding that to oats – Oh my! you took my heart away. I also added diced (small) carrot, potato, onion & bottle-gourd to make it even healthier as I had this in my dinner. I enjoyed every bit of it. I also tried your recipe with cow milk cream and sweet potato. It was out of the world. Do try! 🙂
I love this recipe! Not a fan of sweet breakfast oats, and I love the balance of spices. This recipe will be great in the winter!
I subbed coconut sugar for the maple syrup and added minced garlic, and topped the finished oats with sauteed portobello mushrooms and collard greens.
Thanks again!
Thanks for your feedback Bret! 🙂
Hi! I want to try this, but I don’t have an instant pot. Is it possible to do in on the stove top? Maybe in a dutch oven?
Hi Sunny, you can cook it on the stove top for 20-25 minutes. You might have to add a bit more water though.