An easy and delicious recipe for banana steel cut oats (it tastes like banana bread!) that can be made either in your Instant Pot / pressure cooker or on the stove top. This is a vegan and gluten-free breakfast everyone will look forward to!
A breakfast that tastes like freshly-baked banana bread? It’s true, and I think that’s a very good way to start the day, don’t you? With just a few ingredients, you can make this warm, filling breakfast that’s filled with flavour but is naturally sweetened and contains no oil!
For this Instant Pot steel cut oats recipe, I went back to my pumpkin steel cut oats and my apple spice Instant Pot steel cut oats recipes, made a few tweaks, and came up with this comforting breakfast idea that will have you wanting to stock up on steel cut oats and bananas…it’s THAT good!
About the Instant Pot…
So first, before we talk more about this banana steel cut oats recipe, let’s discuss the amazing Instant Pot (<- Amazon link) pressure cooker.
The one above is the one I own, it’s the 9-in-1 6-quart and I have had it for over a year now. It has become an essential part of my kitchen and I can’t imagine not having it since I prepare SO many meals in it (many of which you can find in this post all about Instant Pot Vegan Recipes!).
What I love most about it, and what you will love too, is the set-it-and-forget-it aspect of cooking things in it. There’s no stirring, monitoring, or checking to see if what you’re making is done. Plus, cooking in a pressure cooker saves time and energy. I wish I had bought it sooner. And no, I’m not being paid to say any of this, I just love it…A LOT 🙂
I make soups, stews, pasta dishes, desserts, and of course Instant Pot steel cut oats in it. If you’re new to the Instant pot and you’re looking for some recipes to try, start out with this list of Instant Pot vegan recipes that I put together a while back, or you can check out this list of the best vegan Instant Pot cookbooks.
If you have questions about it, leave them below or send me an email! I rave about my Instant Pot to anyone who will listen 🙂
And of course, you don’t need a pressure cooker to make this recipe…
I’ve got you covered if you don’t have one yet by including directions on how to make your banana steel cut oats recipe on the stove.
If you’re making this recipe in the Instant Pot, from beginning to end, it will take you roughly 45 minutes. That time includes the time it takes for the pressure cooker to come up to pressure and come down from pressure. The actual cooking time is only 10 minutes.
If you make your vegan steel cut oats on the stove top, it will take you roughly the same amount of time, from beginning to end, but you will have to check on it occasionally to be sure everything is progressing nicely.
Both methods will give you the same end result, so whichever way you go, you’re going to end up with the same delicious bowl of banana bread steel cut oats.
If you make this recipe, please let me know in the comments below! Or, feel free to share a pic with me on Instagram 🙂
If you like this vegan steel cut oats recipe, you may also like these:
- Vegan Banana Baked Oatmeal
- Vegan Strawberry Baked Oatmeal
- Vegan Pumpkin Baked Oatmeal
- Vegan Banana Waffles
- Vegan Banana Pancakes
- Instant Pot Sweet Potatoes
- Vegan Gluten-Free Breakfast Ideas
- Vegan Breakfast Burrito
Banana Steel Cut Oats
Ingredients:
- 1 cup steel cut oats (gluten free, if needed, NOT quick steel cut oats, rolled oats, or quick oats)
- 3/4 cup mashed ripe bananas (2 small bananas)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 cups water
- 1/3 cup raisins
- 1/3 cup chopped walnuts
- milk (enough to reach desired consistency, I use unsweetened almond milk)
- sweetener, to taste (optional, I like to use maple syrup)
Instructions:
Instant Pot Method:
- Add steel cut oats, mashed bananas, cinnamon, nutmeg, salt, and water to your Instant Pot. Stir to combine all the ingredients.
- Lock the lid in place and make sure the steam release handle is closed. Set to manual high pressure for 10 minutes. Instant Pot will take roughly 10 minutes to build pressure, timer will start counting down after it has reached pressure.
- After the time has ended, let the Instant Pot naturally release the pressure. This will take roughly 20 minutes.
- Once the pressure has been released naturally (you will know pressure has been released when the float valve has dropped back down), slowly unlock and remove the lid. Stir the mixture so everything recombines.
- Add the raisins and nuts, stir.
- Add desired amount of milk and stir. (see note about milk below).
- Add sweetener, to taste. Sprinkle chopped nuts on top for garnish, if using.
Stove Top Method:
- Bring the 3 cups water to a boil.
- Once boiling, add salt and the steel cut oats.
- Reduce heat to medium-low. Cover and cook 15 - 25 minutes. Timing will depend on how soft you like your oats. Begin testing after 15 minutes. Stir often so oats do not stick to the bottom of the pot.
- In the last few minutes of cooking, add mashed bananas, cinnamon, and nutmeg. Stir well to combine.
- Once oats have reached the desired texture, remove from heat and let stand covered for a couple of minutes.
- Add the raisins and nuts, stir.
- Add desired amount of milk and stir. (see note about milk below).
- Add sweetener, to taste. Sprinkle chopped nuts on top for garnish, if using.
Recipe Notes:
- Oats will thicken as they cool off, add milk for a looser and creamier texture. I add 1/2 cup of unsweetened almond milk, but feel free to leave it out, or add more or less.
- I find that the bananas and the raisins add enough sweetness to the recipe, and I don't add sweetener, but if you prefer it sweeter, taste the oats after everything has been stirred in and add as much or as little sweetener as you like.
- This recipe makes 4.5 cups of banana steel cut oats, and can be split into two large servings, 3 medium servings, or 4 small servings. I making in the Instant Pot, for safety reasons, I do not recommend doubling this recipe. Make separate batches, if needed.
- This recipe can be pre-made, cooled off and then refrigerated. When ready to serve, warm up and add a splash of milk or water to loosen it up.
- Nutrition info is for 1 serving (of 4) prepared as the recipe is written and with no garnishes or added milk. Data below is only to be used as a rough guide. Click to learn how nutrition info is determined on this website.
Kim says
This is such a quick and tasty recipe! I have a LOT of ripe, frozen bananas so I used 4 small ones. There’s lots of banana flavor and no other sweetener needed. Thank you for the easy breakfasts for the week!
Gwen Leron says
I’m happy you like it, Kim! It’s a favourite here as well, I make it A LOT! Thanks so much for your message, I appreciate it!
Jamie Roberts says
Oh, I didn’t read the recommendation against doubling and I’ve been doing it (making 8 servings). Fortunately , it hasn’t been a problem. I make smaller servings and freeze them, thawing in the microwave when I’m ready to eat them.
Thanks for this delicious recipe!
Gwen Leron says
You’re very welcome, Jamie! Thanks so much for your note 🙂
Elyse says
YUM! So simple and tasty! Thanks for this sliver of delicious insight. I put them in the fridge over night and have breakfast for 4 days 🙂
Gwen Leron says
You’re very welcome, Elyse! This recipe is on regular rotation during the weekend around here with leftovers saved for breakfast during the week, like you do. So happy you like it! 🙂
Michelle says
It’s a nice consistency-not too thick or watery, and tastes good too! Thank you!
Gwen Leron says
I’m so glad you like it, Michelle! It’s one of my favourite breakfasts and I make it most weekends 🙂