Mason Jar Steel Cut Oats cooked up in the glorious electric pressure cooker, AKA Instant Pot, in a handy dandy individual serving size mason jar. Eat it right away or take it to – go, it's the perfect, healthy breakfast to start your day off right! Today's post is sponsored by Bob's Red Mill.
One of my favorite recipes is makin' a comeback! Pressure Cooker Mason Jar Steel Cut Oats – Bakery Edition! We love Mason Jar Oats around here because each member of the family can customize their own flavors, whatever strange flavors that might be (pistachios, grapes, and strawberry jelly – well okay son).
You know what else I love? Basically each and every Bob's Red Mill product ever made and it just so happens that they are sponsoring today's post! If you could see inside my pantry, the phrase, “but all thoughts and opinions are my own” would be unnecessary because you would see I collect bags of Bob's Red Mill like a true hoarder.
I am fascinated with switching up all types of grains, beans, and legumes around here, and Bob's Red Mill truly has every product I've ever searched for. Kamut, Spelt, Buckwheat, Gluten Free Oats, Millet and on and on and on. I have them, I grind them up myself, and I find mixing and matching them to be one of my favorite hobbies (how cool do I sound right now).
Our number one most used Bob's Red Mill product has to be Steel Cut Oats. Its my go to for an easy, throw together breakfast. For example – this Peaches and Cream Steel Cut Oats and most recently Pumpkin Spice Steel Cut Oats.
Today's recipe is a continuation of a post done last year where Cami helped me shoot our first round up of Steel Cut Oat flavors. If you haven't seen this post yet, make a quick visit to check out the great step by step pictures as well as 6 equally incredible flavors. Plus check out this video for a quick tutorial.
For this Bakery Edition of Pressure Cooker Mason Jar Steel Cut Oats today, I'm showcasing my families top 6 favorite desserts – turned into healthy, high fiber breakfasts perfect for the start of any day.
Toasted Coconut Marshmallow / Banana Cream Pie
Chocolate Peanut Butter Brownie / Cinnamon Roll
The line up here is just ridiculous . . . Ridiculously awesome!
If you're already a fan of the original Mason Jar Oats post, you already know how this works. But if you're new to it, here's how the recipe below goes. You have your basic recipe for 1 jar of oats. The basic recipe calls for “extras”. These extra ingredients can be found in the included flavor variations. I also include the best toppings and garnishes for each flavor. It's epically awesome people, and as a mom, that sounds kind of weird coming from my mouth, but it just totally is – epic.
With this brand new round-up of flavors combined with the old flavors – Chocolate Covered Strawberry, Carrot Cake, Peanut Butter Banana, Cherry Almond, Apple Cinnamon, and Lemon Blueberry – your breakfast game is not going to get old for a very, long, time.
Thank you, thank you to Bob's Red Mill for sponsoring this post! I am so honored to share my love for their products with all of you. Their variety and quality is unmatched and I am proud to have a pantry full to the brim with their goodness!
Do you have any steel cut oat flavor suggestions? I'm dying to hear them and add them to another future line up!
Quick shout out to my adventure rock star husband who gave me the idea of Pressure Cooker Mason Jar Steel Cut Oats. He wanted something on-the-go to fuel him for his crazy, death-defying lifestyle, and this recipe totally filled that need. I cook it up, slap on a mason jar jacket, and send him on his way (with a kiss and a prayer that he'll come back home in one piece).
Enjoy my friends!Print
Pressure Cooker Mason Jar Steel Cut Oats
Easy, portable, healthy Pressure Cooker Mason Jar Steel Cut Oats are a high energy breakfast that is fully customizable to every palate at the table.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Pressure cooker
- Cuisine: American
- 1/4 cup steel cut oats
- 2 tablespoons pure maple syrup
- 1–2 teaspoons chia seeds
- Pinch of salt
- ½ cup of the extras – see below for suggestions (fresh or dried fruit, nuts, coconut, spices, etc)
- About 1 cup hot or room temperature tap water
- 1/2 cup chopped peaches (fresh, canned, or thawed frozen peaches)
- Garnish with a Frozen Whipped Cream Dollop, fresh or frozen raspberries and sliced almonds
Banana Cream Pie
- 1/2 banana mashed
- 1/2 banana chopped
- 1/2 teaspoon vanilla extract
- Garnish with a Frozen Whipped Cream Dollop, granola or crushed graham crackers, and extra chopped bananas
Chocolate Peanut Butter Brownie
- 1/4 cup mashed banana
- 1/2 tablespoon cocoa powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped walnuts (optional)
- Garnish with a Frozen Whipped Cream Dollop and a big dollop of peanut butter
Toasted Coconut Marshmallow
- 1 teaspoon toasted coconut
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 teaspoon coconut oil
- Garnish with a Frozen Whipped Cream Dollop and an extra sprinkle of toasted coconut
- 2 tablespoons raisins
- 1 teaspoon cinnamon
- Garnish with cream cheese “frosting” and extra raisins (to make “frosting”- mix 2 tablespoons whipped cream cheese, 2 tablespoons yogurt, 1-2 tablespoons milk, small splash of vanilla extract, and 1-2 tablespoon powdered sugar until smooth)
Salted Oatmeal Chocolate Chip Cookie
- Add oats, syrup, chia seeds, salt and extras to a pint size wide-mouth mason jar. Add water, leaving 1 1/2 inches of headspace. Tightly screw on flat and metal ring. Shake until everything is well distributed and the chia seeds aren’t clumping together.
- Unscrew and again tighten just until the lid meets resistance (fingertip tight).
- Add 1 cup of water to the pressure cooker pot and place a short trivet inside (if the rack is too tall, the pressure cooker lid will not close properly over the jars). Place jar on the trivet (see note below about cooking with 3 jars at a time for more even cooking). Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure. Remove the jar from the pot and place on a cooling rack or hot pad. Caution: The jar will be very hot! Do not open the jar until contents have settled (no longer boiling).
- When ready to eat, carefully remove the lid using a towel or hot pads if the jar is still hot. Give the oats a good stir and top with a Frozen Whipped Cream Dollop and suggested garnishes.
- A 6 quart pressure cooker will fit up to 3 pint size jars
- The oats cook more quickly and evenly with multiple jars in the pot. If only cooking a single jar of oats, add 2 more jars (containing just water) inside the pot
- If your pressure cooker has a delay function, prepare oats the night before (omitting any perishable items), set inside pot and set timer to start cooking an hour before you're ready to eat. With zero morning effort on your part, the oats will be cooked, rested, cooled, and ready for fruit and a frozen whipped cream dollop
Nutritional values are based on one serving of peach melba
Keywords: healthy breakfast, instant pot breakfast, easy recipe