These custard style steel cut oats take creamy and comforting to a whole new level! It’s like a slice of banana bread and a dreamy bowl of banana pudding all in one!
I’ve been making my family steel cut oats for breakfast for several years now (example here and here). It’s fast, yummy, and loaded with fuel for their day. However, that means they are plenty sick of it by now and I’ve got to start thinking of more creative ways to present it before they start refusing to eat it. Well this Instant Pot Pressure Cooker Banana Custard Steel Cut Oats is THE answer!
These Custard Style Oats are still every bit as good for you as the recipes above, but with the addition of milk and eggs and a tiny bit of butter, oh my heavens these oats are ridiculous!
Think of the best tasting banana bread you’ve ever had in your entire life, then make it spoonable, creamy, warm and downright huggable, and that is what this bowl of oatmeal is.
Serve it to your family with a side of Frozen Whipped Cream Dollops, fresh sliced bananas, walnuts, and mini chocolate chips, and I promise you, they will not be groaning over having oatmeal again for at least a solid 2 years.
Let me know what you think!
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Don’t forget to get your hands on this Ultimate Guide for Perfect Pressure Cooker Oats. You’ll refer to it time and time again, I promise! Also if you’re not convinced you want to eat oats, check out this post to get the low down on why Oats are so good for you and your family. (Chart below created by Brit Alexis Creative)
Tools/Ingredients used to make Instant Pot Pressure Cooker Banana Custard Steel Cut Oats
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Pressure Cooker Banana Bread Custard Steel Cut Oats
Smells like fresh Banana Bread from the oven, tastes like a dreamy bowl of sweet banana pudding. Perfect way to start the day!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 5-6 servings
- 1 ⅔ cups unsweetened vanilla almond milk (or any milk will work)
- 2 large bananas, mashed
- 1 cup sliced bananas
- 1 cup steel cut oats
- ⅓ cup maple syrup
- ⅓ cup chopped walnuts (optional)
- 2 eggs, beaten
- 1 tablespoon butter, melted
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- ¼ teaspoon salt
- Lightly spray a 1 ½ quart or larger heat safe baking dish with nonstick cooking spray and set aside. To a large mixing bowl, add all of the ingredients and mix well. Pour mixture into the prepared baking dish.
- Add 1 ½ cups of water to the pressure cooker pot and place trivet inside. Place dish on the trivet using a silicone or tin foil sling to make for easier removal. Secure the lid and turn pressure cooker knob to a sealed position. Cook at high pressure for 40 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Optional: Sprinkle with turbinado sugar and place under the broiler for a sweet crunchy topping or stir the oatmeal and serve hot with a frozen whipped cream dollop, milk, walnuts, extra banana slices, or mini chocolate chips.
- This oatmeal can be made up the night before, stored in the fridge, then cooked in the morning. This oatmeal doesn’t cook up quick, but when prepped beforehand, it makes for a super easy, healthy breakfast.
- Omit walnuts or sprinkle them on top of individual bowls if needed to make all diners happy.
Adapted from Mel’s Kitchen Cafe’s Blueberry and Almond Baked Steel Cut Oats