Banana Bread Steel Cut Oats (Instant Pot Friendly!)

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Bowl of cozy banana bread steel cut oats with walnuts

After perfecting our Instant Pot steel cut oats recipe, this banana bread-inspired flavor was begging to be made. It’s like banana bread but without the effort and with tons of wholesome nutrition.

And when made in the Instant Pot, it’s hands off and couldn’t be easier. Just 1 pot and 7 ingredients required. Let us show you how it’s done!

Steel cut oats, dairy-free milk, water, banana, cinnamon, and sea salt

Ripe banana is sliced and cooked in with the oats to infuse them with natural sweetness and banana in every bite. Dairy-free milk helps keep the texture extra creamy. And vanilla, walnuts, brown sugar, and more sliced bananas complete the banana bread flavor! What’s not to love?

Pouring dairy-free milk over steel cut oats, banana, and cinnamon

For more protein, staying power, and creamy goodness, you can optionally top these oats with a swirl of nut butter. Almond butter or peanut butter would be delicious, but if you have Cinnamon Snickerdoodle nut butter from Ground Up PDX, use that. Woah, next-level deliciousness!

Banana bread oats in the Instant Pot

We hope you love these banana bread steel cut oats! They’re:

Creamy
Comforting
Banana-infused
Perfectly sweet
Quick & easy
& SO delicious!

They’re the perfect cozy breakfast for when you’re craving banana bread but want to nourish your body with something more wholesome. They can also be made ahead and enjoyed throughout the week (just skip the toppings until ready to serve)!

More Steel Cut Oat Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Nut butter, walnuts, and maple syrup next to a bowl of banana bread oats

Note: Recipe updated 2/23/21 for quicker cook time!

Banana Bread Steel Cut Oats (Instant Pot Friendly!)

Creamy steel cut oats infused with the flavor of banana bread! Instant Pot friendly, incredibly comforting, and effortless to make! Just 7 wholesome ingredients required.
Author Minimalist Baker
Print
Holding a spoon in a bowl of banana bread steel cut oats
4.89 from 27 votes
Prep Time 2 minutes
Cook Time 23 minutes
Total Time 25 minutes
Servings 2 (Bowls)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 cup steel cut oats (ensure gluten-free, if needed)
  • 1 cup water
  • 1 ½ cups dairy-free milk (we prefer almond, cashew, oat, or coconut milk)
  • 1 healthy pinch sea salt
  • 1/2 tsp cinnamon, plus more for garnish
  • 1 medium ripe banana, sliced (add more for extra banana flavor)
  • 1 tsp vanilla extract (optional)

TOPPINGS

  • 2 Tbsp toasted or raw walnuts
  • 1 medium banana, sliced
  • 1-2 Tbsp organic brown sugar, coconut sugar, or maple syrup (if sugar-free, omit or sub stevia or monk fruit to taste)
  • 1-2 Tbsp nut butter (optional // we like almond butter or peanut butter and love Ground Up PDX Cinnamon Snickerdoodle Nut Butter)

Instructions

INSTANT POT

  • Add steel cut oats, water, dairy-free milk, salt, cinnamon, and sliced banana to the Instant Pot and stir to combine (see notes below for stovetop method). Pressure cook on high for 4-6 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Select 4 minutes for tender oats, and 6 minutes for even more porridgy oats with less bite.
  • If serving with toasted walnuts (optional), prepare at this time by placing walnuts in a skillet (we prefer cast iron) over medium-low heat and toasting for 5-8 minutes, stirring occasionally and paying close attention to ensure they don’t burn.
  • Once the Instant Pot timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped. Add vanilla (optional), and stir to combine. Use a wooden spoon to mash the bananas if you prefer smaller bites of banana.
  • Enjoy with toppings of choice. We recommend toasted or raw walnuts, cinnamon, sliced banana, and organic brown sugar or maple syrup (or other sweetener of choice). Nut butter is an extra delicious touch (optional).
  • Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.

STOVETOP

  • Add steel cut oats to a medium saucepan and top with 1 cup (240 ml) each of water and dairy-free milk (or, if making more or less, use a 2:1 liquid:oats ratio).
  • Add salt, cinnamon, and sliced banana and bring to a boil over high heat. Reduce to a simmer, cover, and cook for 15-20 minutes or until the water is mostly absorbed and the oats are tender.
  • If serving with toasted walnuts (optional), prepare at this time by placing walnuts in a skillet (we prefer cast iron) over medium-low heat and toasting for 5-8 minutes, stirring occasionally and paying close attention to ensure they don’t burn.
  • Once the oats are tender, remove from heat, add vanilla (optional), and stir to combine. Use a wooden spoon to mash the bananas if you prefer smaller bites of banana.
  • Enjoy with toppings of choice. We recommend toasted or raw walnuts, cinnamon, sliced banana, and organic brown sugar or maple syrup (or other sweetener of choice). Nut butter is an extra delicious touch (optional).
  • Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.

Video

Notes

*Nutrition information is a rough estimate calculated with fortified almond milk and without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 bowl Calories: 495 Carbohydrates: 89.3 g Protein: 13.5 g Fat: 11.4 g Saturated Fat: 1.6 g Polyunsaturated Fat: 5.31 g Monounsaturated Fat: 3.24 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 173 mg Potassium: 869 mg Fiber: 12.3 g Sugar: 21.3 g Vitamin A: 78.69 IU Vitamin C: 10.37 mg Calcium: 395.17 mg Iron: 4.48 mg

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    • Support @ Minimalist Baker says

      Hi Kaitlyn, that should work! Rolled oats typically only take 2 minutes on high pressure.

  1. Aimee says

    OH MY! This is delicious! Needed a big switch up to my oatmeal, tried a few different ones, this one is the winner! Drool worthy! Added cinnamon candied pecans and almonds on top. So good!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoy it, Pavitra. Thanks so much for the lovely review! xo

  2. Kristin Sankovich says

    We made this exactly as directed with sprouted steel cut oats and it was the most delicious oatmeal I’ve ever had! Instant pot cook time was fine. Super creamy with a tiny chew, added protein powder and flax, and topped with toasted walnuts, honey and peanut butter and more milk. Will double next time to have leftovers!

  3. Isabella says

    Delicious! It really does taste like banana bread. It tends to leave a burnt-on stain on the bottom of the inner pot of my (3.5-quart) Instant Pot, any suggestions? Love the Instant Pot recipes!

  4. Diane says

    Normally when I cook steel cut oats in the instant pot I include a cut up apple. I use 3 cups water and cook on high for 3 minutes with a natural release. So I had my doubts when your recipe called for 20 minutes. However, says I, maybe I’ll learn something here. It smelled absolutely delicious as it cooked. What I learned was that 20 minutes is way to long. I think there must have been a typo in your directions. I gave this three stars because I’ll try it again at 3 minutes. Like I said, it smelled wonderful.

    • Support @ Minimalist Baker says

      Hi Diane, we had success at 20 minutes, but other readers have reported it working at 3-5 minutes.

  5. MD says

    Tried doubling in the Instant Pot – overheated. Making this exactly as instructed, in the amounts instructed, comes out perfectly. Doubling for some reason makes the Instant Pot overheat.

    That machine works well, but its sensitivity is infuriating!

    Thank you for an otherwise great recipe that my one-year-old inhales :)

    • Support @ Minimalist Baker says

      Bummer on the double batch. The Instant Pot can be quite temperamental. Thanks for sharing your experience!

  6. Stephanie. F B says

    It was so delicious! I topped my kiddos off with a splash of syrup and a few chocolate chips and they were in heaven. I ate it plain. Thanks!

    I made it with soy milk, it was the only milk i had on hand.

  7. Sage says

    I made this totally as is , added walnuts and wholenut peanut butter as suggested ….a-mazing ! I used a brand of oats id never had before and they were just perfect – so although you can get dort cheap oats, i would say its worth that extra £1 to upgrade. Off to make more thank you!

  8. Susie says

    This is so good and smells like a dream! I made it as directed with oat milk and topped with pecans. Bonus: my 4 and 6 year olds loved it too. Thank you!

  9. Rachel says

    SO GOOD. Such a delicious and nutritious breakfast. My husband and I are currently eating this and watching the ice thaw. Thank you for all the wonderful recipes. I pretty much make 1 a day.

  10. Sandra says

    This is the perfect breakfast recipe! I can start it before my workout, and it’s ready when I am. I’ve also made it the night before and reheated with a little almond milk.
    The first time I made it exactly as written-the second time I used a chopped apple, and topped it with a second apple sautéed in a little water with cinnamon and served it topped with the apple and a generous spoonful of your Super Chunky Coconut Granola and a drizzle of maple syrup. It tasted like apple crisp for breakfast!

  11. Wasima Siddiqui says

    I made this for breakfast today and the whole family appreciated it including my toddler. It was the perfect breakfast on a cold winter morning – warm and cozy. This is definitely going to be my breakfast for a good number of days. Oh and it definitely smells and almost tastes like a delicious banana bread. Thanks again Dana!

  12. Lucie Lemeltier says

    It was delicious ! Nothing to changed. Once finished, I remade another one for the following day 😍😍 So creamy 🤩🤩

  13. VICKY says

    Great bowl of oats! I had to add more liquid tho, if I can next time I might soak the oats overnight, I feel it would make it even more delicious. Thanks for this treat!

  14. Annana says

    Thanks for yet another fantastic recipe idea! I didn’t have steel-cut oats so I just made this with rolled oats. It was banana bread in a bowl, warm and comforting! I added nuts and a dash of maple syrup. Just delicious!

  15. Caroline says

    This recipe hits ALL the nails on the head! Adding the extra toppings is a must. Toasting the walnuts brought out a whole new flavor! Thanks so much- this will be a staple recipe in our house each week!

  16. AbbyT says

    LOVE this combination! Followed the recipe almost exactly and wouldn’t change a thing. I prefer my steel cut oats to get creamy, so I appreciate recipes with a slight increase in liquid & longer cook time. (Did the water and unsweetened coconut milk in the posted amounts.) Such a great hands off breakfast to toss together before hopping in the shower! I did use a frozen banana because we keep them on-hand for smoothies etc., turned out perfectly tasty. Toasted the nuts in the oven because I’m lazy – – toasting really takes the flavor over the top, I’ll do that way more often. Thank you for posting, saving forevah!

  17. Becca says

    Hi Dana, I love the sound of this recipe however…one concern which has put me off steel cut oats is 1 out of 3 times (maybe more) I’ll be enjoying a bowl and then all of a sudden theres an awful crunch which completely puts me off eatting the rest of the oats, I find the culprit and it’s a random hard piece of oat…is there anyway to prevent this? I’ve googled so many times but no one seems to have posted anything so maybe it’s just me whos unfortunate enough to experience this, but thought if anyone has a solution it would be you :)

    If you know what I’m talking about and how to prevent it I cannot wait to try this recipe!!! Thanks in advance, Becca

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Becca! I’d say make sure your oats are fresh. And be sure to sort out any visible debris that may be causing the crunch. Otherwise, I’d say adequate soak and cook time will help ensure all oats are thoroughly cooked. The benefit of this method of cooking in the Instant Pot is it will help ensure they’re thoroughly cooked thanks to the pressure. Hope that helps!

      • Becca says

        Thank you so much Dana, it does and I actually know what your talking about “the visable debris” as I’ve seen bits floating that look rough when oats start to boil but never thought that would be the cause. With your advise I’m going to give steel cut oats another go because they are delicious and been missing them all winter 😥 will rate the recipe once made as always 😊 thanks again for all that you do x

  18. Jessica Butler says

    Hey there! Long time subscriber and this looks delicious :) Quick question: could I use a frozen banana in the instant pot instead of a fresh one? The frozen one I have is super ripe but I almost feel like in the instant pot it should cook pretty quickly. Have you tried or think it may work? Thanks and let me know!

  19. jerry grewal says

    I think your cooking time is way off. I used to cook for close to that time but i read an article that said to set cook time to 4min (this doesnt include pressurizing and depressurizing time. Works much better. otherwise will try this out

  20. Elsie A Missen says

    I followed the directions and got a burn signal soon after it can to full pressure . I was able to salvage most of it since I stopped it before it totally burned. what do you think happened.

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear that, Elsie. Is it possible the silicone ring wasn’t sealing properly? Was there any steam coming out the sides?

  21. Arvie says

    Hi!
    I’m so old school ~ I don’t use an Instant Pot, I use a crock pot instead! Would you have any recommendations for making this in my slow cooker?
    Thank you so much ~~

    • Support @ Minimalist Baker says

      Hi Arvie, we haven’t experimented with this recipe in a slow cooker. But we think it sounds promising! Let us know if you try it!

  22. Anna says

    Oh my gosh… this looks dreamy. I can’t wait to make it. If I use a stove top pressure cooker do I follow the same instructions as the instapot? Will be making this recipe this weekend.

  23. Dee Hughes says

    Hi – Thoughts on making this in the slow-cooker? I don’t have an Insta-Pot, but love the idea of a set-it-and-forget-it steel-cut oats recipe :)

    • Support @ Minimalist Baker says

      We haven’t experimented with steel cut oats in a slow cooker, but it sounds promising! Let us know if you try it!

    • Kitkat says

      Got a burn signal about 10 minutes in. Was able to get it open on time! Still creamy and still yummy! Just won’t do so long next time. Thanks for another warm and filling recipe nonetheless!

  24. Deanna says

    I make steel cut oats in the instant pot several times each week and only pressure cook for 6 minutes. I’m not seeing anything different in this recipe that would require more time. Do you think that would be okay? (and thanks for the flavor variation – yum!)

      • Deanna says

        Made it this morning using water instead of milk which is my norm, added the vanilla as suggested and pressure cooked for the 6 minutes as I also normally do. I let naturally pressure release for 10 minutes, until I came back from walking the dog then manually released remaining pressure. Great flavor additions to my morning steel cut oats. Success!

  25. Rosie says

    Hello.
    I usually combine oats, water, cinnamon and chia seeds in the instant pot at night and delay start it for the next morning. Would it work for this recipe or would the banana and milk go bad?

    • Support @ Minimalist Baker says

      Hi Rosie, We think it would pose food safety issues, unfortunately. Sounds super practical though!

      • Naomi says

        One trick I love is to use the delay starts with the slow cooker feature on the instant pot for steel cut oats. Just with the water, salt and spices. Then finish with fruit, milk/substitute in the morning, either with a quick pressure cook, or the sauté function. Makes it quick!

  26. Marc says

    Why 20 minutes under pressure? I make steel cut oats in the pressure cooker all the time, according to the recipe book that came with my instant pot, and it takes 3 minutes (3 parts oats to 1 part plant milk).

    • Support @ Minimalist Baker says

      Hi Marc, we found that amount of time produced creamy oats. But if you typically cook for a shorter amount of time with success, we’d say give that a try!

  27. Nancy says

    Question: I normally cook 1 cup steel cut oats with 2 1/2 cups liquid for 4 minutes at high pressure. 20 minutes sounds really long. Why are you cooking them for 20 minutes?

    • Support @ Minimalist Baker says

      Hi Nancy, we found that amount of time produced creamy oats. But if you typically cook for a shorter amount of time with success, we’d say give that a try!

    • Support @ Minimalist Baker says

      Hi Malak, yes, that should work! Rolled oats typically only take 2 minutes on high pressure. You can refer to this recipe for further guidance. Hope that helps!