Instant Pot Banana Bread Steel Cut Oats
Hearty steel cut oats are SO easy (and fast) in the Instant Pot, and this Instant Pot banana bread steel cut oats recipe is healthy and so delicious!
If you are in the market for super hearty and healthy breakfasts that come together quickly…and most importantly…super deliciously, this Instant Pot banana bread steel cut oats recipe is here for you.
Modeled after this popular Creamy Coconut Milk Steel Cut Oats recipe, this banana bread version is crazy good. Although I haven’t tried it in the slow cooker like I have the coconut milk recipe, I think it stands a good chance of working (for you non-IPers out there).
Steel cut oats are one of my favorite things to make in the Instant Pot. Thicker and chewier than regular ol’ rolled oats, steel cut oats take 30 minutes of simmering on the stovetop, but in the Instant Pot, they cook in just 4 minutes. Holla!
Now I know that the time controversy with the Instant Pot is a valid battle. Adding in the time it takes for the Instant Pot to come to pressure, cook, and then naturally release pressure may make the total time about equal for steel cut oats (stovetop vs. Instant Pot).
But I will fight to the death that you can’t beat the hands-off functionality of the Instant Pot. As in, no steel cut oats bubbling and boiling over on the stove or burning on the bottom of the pan causing one (who shall remain nameless) to say bad words. You can set it and forget it! And for some reason, that just makes the steel cut oatmeal taste better. #truth
This banana bread steel cut oatmeal is so delicious. Not only can you (and should you!) top the creamy cooked oatmeal with sliced bananas, there are also mashed bananas added to the oats before cooking. You know, for that wonderful little banana bread vibe.
The bananas add creaminess and a little boost of natural sweetness.
And while I don’t like nuts in all the things, these Instant Pot banana bread steel cut oats are fantastic with the nutty crunch of a few toasted pecans (or almonds or whatever). P.S. this oatmeal is also insane with a little dollop of Nutella. Just sayin’.
I have a feeling this recipe would be pretty adaptable to a bunch of different fruit add-ins if you are banana averse or just looking for a way to change things up.
What about peaches? Apples? Strawberries? Each would add a different flavor and texture, but I’m liking the idea of endless variability. Well, endless may be a stretch. I’m not sure grape or kiwi oatmeal should be a thing, but hey, if you feel like living on the edge and trying it, let me know how it goes. 🙂
Instant Pot Banana Bread Steel Cut Oats
- 2 cups milk, almond milk, dairy milk, etc
- 2 cups water (see note)
- 2 to 3 mashed/pureed bananas, about 1 cup
- 2 cups steel cut oats
- Pinch of salt
- ¼ cup brown sugar, or honey
- ½ teaspoon vanilla extract
- For serving: sliced bananas, chopped toasted nuts, honey for drizzling
- Grease the insert of a 6-quart Instant Pot with nonstick cooking spray.
- Add the milk, water, mashed bananas, oats and salt to the pot and give the mixture a good stir.
- Secure the lid making sure the valve is sealed. Select the Manual or Pressure Cook button and dial up or down to 4 minutes. The IP will start automatically. When finished cooking, let the pressure naturally release for 15 minutes before manually releasing the remaining pressure (otherwise the oatmeal may spurt through the valve if pressure is released too soon). Stir in the brown sugar (or honey) and vanilla.
- Serve warm with additional milk (if desired), sliced bananas, chopped nuts or extra honey/brown sugar. The oatmeal will thicken considerably as it cools.
Recipe Source: from Mel’s Kitchen Cafe
125 Comments on “Instant Pot Banana Bread Steel Cut Oats”
I was excited to try this, but got a burn notice. I added another cup of water, tried again, and another burn notice. Just added another cup and a half so we’ll see bur I don’t have high hopes.
Yummy and so easy! I only have an 8 quart instant pot and it worked great and no burn warning. Whole family loved them!
Quick note for those wondering: I have a small crockpot (maybe about 8-12 cup capacity) and I make steel-cut pasta in it all the time. I mix it up, set it on low, and go to bed. It’s always perfect the next morning.
Sooooo good!!!!! Topped with blueberries and walnuts, what a treat!
Why do you add the sugar and honey at the end instead of just throwing it all in there?
To prevent any burning issues while cooking
I just made a batch of this banana steel cut oats this morning. Yum! So good and easy! I was afraid the oats were going to stick to the pot, but they didn’t.Another winning recipe, thank you Mel!
Great recipe! It’s healthy and has a delicious flavor! I enjoyed this one more than the chocolate version (since I didn’t want to add too much sugar). I did get the burn notice a couple times, so I just pushed the saute button to finish it off. No biggie and it came out great.
I am terrified of blowing up my house with my instant pot so have never used it until now – made this and was fabulous – thanks mel!
Do you happen to have a carb count for this? My daughter is type one and she has a hard time dosing for oatmeal.
I don’t calculate that information; sorry!
Made this recipe for the first time today. It worked beautifully! No burn notice or sticking/burning to the bottom of the pot. I added an extra cup of water and 3 frozen bananas. It needed only 2 tablespoons of honey to sweeten the whole pot!
Thank you so much for posting this recipe.
Hello, can you tell me if I can make this with regular rolled oats? Thank you so much
Hi Christie – I think you’d need to make some adjustments to liquid ratios and cooking time so the oats don’t overcook and get gummy. I haven’t tried it, so I’m not sure. Good luck if you experiment!
I have been making this every couple of weeks for a while now! I’ve been stirring in 1/4 cup of chia seeds with the brown sugar and vanilla. My favorite way to eat it is with added banana slices and a spoonful of peanut butter. Thanks for the yummy, healthy breakfast!
Just had to say I made this again for the millionth time; it’s one of my favorite breakfasts. One time I made this and got the burn warning; since then I have always used 3 cups water with 2 cups of almond milk and it’s been perfect. A little wet when I first open the IP, but as it cools I love the texture (and no burn warning)!
Just had to say this morning I added fresh banana and fresh blueberries as my toppings; it was awesome!
Thanks for the tip (and review), Alicia!
I made this today. I was not successful. I got a burn notice after 1 minute. I opened it up again and added more water. It heated up again and after another minute, I got another burn notice. Everyone was hungry so I gave up n left it in the instapot.. After breakfast, I was going to cook it on the stove but since it had been in the pot, it seemed to have cooked enough. We will eat it tomorrow. It has a good taste, but I found it too hard to cook in the instapot.
Hey Mel! Long time fan. Just wanted to share this crazy video about steel cut oats. My family has been making recipes and sourcing food/ingredients from the book 1000 Foods to Eat Before You Die. Steel Cut Oats or Oatmeal Porridge is one we did awhile ago. Episode 15 of 99. About to film Episode 100. At the rate we are going our kids will be parents by the time we are done but hey it’s an adventure. 🙂
I usually freeze my bananas because they turn brown before I eat them. I let them thaw a bit and threw them in. Then I added just a half a cup more of water so I didn’t get a burn notice.
I usually add just a bit of peanut butter to my oatmeal but this was sweet enough already.
Delicious and easy!!! Thank you so much.
I made this but didn’t mash the banana.
I added them sliced in the insta pot.
They added a lot of flavor and sweetness.
I did add diced apple. I need the extra fiber.
My mother in law came downstairs and thought I was baking.
The house smelled delicious most of the day.
We had leftovers and they warmed up great!
Followed the recipe and the results were delicious.
Used 1 cup of milk and 4 cups of water because I like a creamier oatmeal.
The Instant Pot ran flawlessly.
First I would like to say I absolutely love this recipe. I make it ahead and refrigerate it to make such a delicious, hearty and super quick breakfast. The first time I made it I, had absolutely no problems. But the second time I got the burn notice. Not a big deal – I just shut off the IP and let it release naturally and it worked out just fine. Anyway, my question is whether or not to have this on high or low pressure. I didn’t pay attention the first time but wondered if maybe I had it on low and that is why no burn notice. Thoughts? Thanks for such a great recipe!
Hi Heather – I cook it on high pressure, but switching to low pressure might be the ticket to avoiding the burn notice.
I have two nasty pots and no breakfast. This was a total flop for me. Followed the recipe to a T, don’t have quick steel oats, they are regular ones. No idea how I’m going to get this crap out of my pot, and now my house smells like banana bread and my stomach is still growling.
Regular oats are completely different than steel cut oats; they are not equivalent. The flop was likely from a major substitution.
Followed recipe exactly as written, kept getting burn notification even after adding more water. Never got the recipe to work out
Hi! I just got a new stovetop Fissler 8qt pressure cooker. I love it, but the instruction booklet recommends not making oatmeal in it?! I’ve always adapted your instant pot recipes to my old, cheapo pressure cooker just fine. Any reason you’d give me for not doing the same with my new one? It also says no barley!
I’m not sure, Rebecca! I’m not familiar with that make and model of pressure cooker but I’d probably follow the instructions guidelines just to be safe!
Can this be made on the stovetop? Would I just combine all the ingredients and cook as I would normally? Or would I need to adjust the liquid? Thanks!
You would need a bit more liquid on the stove top, I think (although I believe others have commented below about making it on the stovetop with good results so maybe read through the comments to take a look).
Just wanted to share my experience; this was my second IP recipe and it’s sooo good! I have a 6 qt IP-Duo v3. I used Bob’s Red Mill steel cut oats, whole raw milk, all of the water. I forgot to grease the pot. I followed the instructions and never got the burn notice and they turned out delicious! They were a little thicker than we like (they were very thick), so I stirred in another half cup of water before serving. I live at about 900’ above sea level, South Carolina foothills. Thanks, Mel, for another winning recipe!
What is the best container to seperate into 6 servings for the week with out it going bad or tasting like the container ?
I use glass containers for storing foods like this.
How ripe should the bananas be?
I like to use yellow bananas with a few brown spots.
Hey Mel can this be made in anything other than an instant pot?
I think you could make in a slow cooker (it was modeled after a crockpot recipe). I’d probably cook it overnight for 6-7 hours on low and use a crockpot liner or grease it really well.
I got the burn notice the first time I did this, but I realized I’d bought Quick Cooking Steel Cut Oats by accident. I used regular steel cut oats the next time and it worked out great!
Has anyone tried this using the pot-n-pot method?
Well, after a couple of attempts, we got good oatmeal! The instant pot did the burn warning as it attempted to reach pressure – I switched it to low pressure – hit burn after it reached pressure – so I let it release naturally for 20 minutes (I figured between both attempts we were close to it having cooked the appropriate time) and somehow it was perfect! I did add an extra half cup of water. Very tasty!!!
I’m pretty bummed that this recipe told me to stir it before hand, and of course it burned. I should have known better
In case it helps, the burn warning seems to be more common in newer pressure cookers/instant pots.
I have made this at least 8 times and I love it. The last few times I’ve added a quarter cup of chia seeds at the end with the brown sugar. Delicious with sliced bananas and a dollop of peanut butter!
Since it’s almost pumpkin time, I tweaked this recipe, combined with your Creamy Coconut Steel Cut Oats. The results are divine and I just had to share!!
1 can coconut milk
Water (specific amount in directions below)
2 cups steel cut oats
1 cup puréed pumpkin
2 tsp pumpkin pie spice
Pinch of salt
1/4 cup brown sugar
1/2 teaspoon vanilla extract
Slow Cooker Directions: Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Pour the can of coconut milk in a 4-cup liquid measuring cup. Add water to reach 4 cups. Pour the mixture into the slow cooker and add an additional 2 cups water (so that’s 6 cups liquid total). Stir in the steel cut oats, puréed pumpkin, pumpkin pie spice, and salt. Cover the slow cooker and cook on low for 4-5 hours. Stir in the brown sugar and vanilla.
I did a double batch so that I could freeze individual portions. Spray a muffin pan, fill each cup full with a dome top and put in the freezer. After it is frozen, dip the bottom of the muffin tin in hot water quickly and the oatmeal will come out easily. Place in a freezer ziplock bag and freeze. To prepare, place 1-2 servings in a microwave safe bowl, cook on high power for 1 1/2 to 3 minutes, stirring halfway through. Add milk and additional toppings if desired.
Happy Fall!!!❤️ I sure love your website Mel. We haven’t met but I just know we are kindred spirits. On Labor Day I spent the day cooking from your website. I made this oatmeal, a breakfast casserole, blender banana oatmeal chocolate chip muffins, granola, and a Chocolate Chip Banana Bundt Cake which was the only recipe not yours. It was a great day!
Cindy! You are amazing! Both for providing the pumpkin version (yum!!) and also for the freezer tip. So, so awesome! You are just the best. Thank you!
I’ve made a bunch of different steel cut oat recipes in the IP and have never greased the insert. Can you tell me what the greasing does? Is it necessary or can I skip it? I try to avoid using non-stick cooking spray.
I’ve just found it helps avoid the burn warning and prevent sticking on the bottom of the pot.
I just made it with almond milk and water. No burn message. Perfect consistency. Yum
Definite issues with the burn message . I used all the liquid recommended and still got the message. Being new to the InstantPot world, what’s the best way to come back from the burn message?
Hi Lorna, the burn message seems like it is more frequent with newer Instant Pots. How old is your IP? I have only ever gotten it one time with my (older) IP, so I’m not sure the best way to get around it other than opening the pot, stirring well (scraping up bottom of pot) and adding more liquid if needed.
I made this recipe this morning and LOVED it. No burn message. I did add some Penzey’s pie spice before cooking and toasted walnuts over the top with a drizzle of honey before eating. I forgot the vanilla (insert forehead hand slap). I can’t wait to make it again and use vanilla. I can’t imagine how much better it will be!
So this recipe is amazing!!!! I used all water (due to others having burn message) and it was still really good. Just added milk on top of each serving. I did also do 1tsp cinnamon and 3/4tsp salt with a 12 minute cook time.
Sooo yummy!! I subbed coconut milk for the milk. Delicious! We ate a few bites with PB chips and that was like dessert!
Really liked the recipe but it doesn’t work in an InstantPot. Burn came on right away. Ended up adding 2 more cups of water with same result. I’d do it in a slow cooker next time.
I just made this and it’s yummy! I encountered two problems, the oats were still a little “crunchy” and it burned to the bottom of the pot a bit. I didn’t get any burn warnings. I’m very new to cooking with an instapot, like 2nd recipe new Any help would be appreciated
Love this recipe! It’s quick and easy and no complaints!
Do you think this recipe would be ok to meal prep for a few days? I wasn’t sure how it would hold up in the fridge.
Do you mean storing the cooked leftovers in the fridge? I can attest the leftovers are tasty! They are more dry than when eating it freshly cooked so we add milk for a creamier consistency as we warm up the leftovers.
This recipe is my favorite way to eat steel cut oats! I make it often and what I’ve learned with my brand new Instant Pot (Christmas gift) is I can’t use dairy milk or I’ll get the burn message every single time. I use soy milk or just plain water for all the liquid and it still turns out delicious when I add my toppings and milk before eating it!
Mel, do you wait for super ripe bananas for this recipe, or do you use nice yellow bananas?
As long as they don’t have any green on them, I use them for this. The bananas with brown speckles are sweeter for sure.
I love that the recipe is so easy to remember! Who has time to consult a recipe during a busy morning? My son loves it and it is convenient to keep the leftovers in the fridge for the next day. Win!
I had never had steel cut oats before making this recipe. I went out and bought them the day you posted it because I’ve needed a more filling breakfast. This recipe is AMAZING! I have been making it ever since the day you posted it and I still can’t get enough. I love having a hearty healthy way to get the day started and thank you for converting me into a steel cut oat lover. I like to add a little chopped banana, walnuts and some honey when I’m ready to eat and it’s divine!
So happy to hear this, Jessica!! Thank you!
I made it just as written and didn’t have any troubles with it burning. It was so gooood!!! My daughter said, “It tastes JUST like banana bread, but it’s not bread.” 🙂
That’s EXACTLY the reaction I was going for with this recipe! 🙂
So weird that this burned. I’m living here at sea level. I had 16oz whole milk, 16oz water, and 8oz puréed banana, plus the rest of the ingredients. But hey, I was still able to salavage most of it and it was still delicious! Definitly gonna add another cup of some liquid next time.
I’ve made this twice now and it’s delicious!! Great way to use up ripe bananas, since my kids are a little sick of banan bread. 🙂 My kids gobbled this up. The second time I used some leftover coconut milk and evaporated milk as half of the milk and it was so good! I cook mine for 5 minutes instead of 4, for a LITTLE softer texture.
Oh wow, that milk combo sounds delicious!
So good!! Not that I doubted it would be coming from your blog! A hit for the whole family and I love an easy breakfast!! I probably wouldn’t even add any sweetener next time (used maple syrup this time). Made it for my husband, 6 year old, 4 year old and 10 month old. Oh when I made this and every time I make the coconut milk steel cut oats on your blog I forget to spray it even though every time i say I am going to remember to and I haven’t had it stick yet.
The BEST oats I’ve ever eaten! Thanks for the recipe.
It’s nice cold here this morning and this warm oatmeal hit the spot. Like always never disappointed with any of Mel’s recipes. I did top it with some dark chocolate shavings and add chia seeds. Wonderful and thank you Mel for another fabulous recipe.
Thanks so much, Loni – your toppings sound yum!
I made this but first toasted my oats in my IP with some butter on the saute function then turned it off and added everything else and continued on and it was delicious!!!
Yum! I bet that added great flavor!
I made this with Trader Joe’s quick cook steel cut oats. I still set my IP for 4 minutes, but did a quick release (I halved the recipe). Thanks for this healthy and tasty recipe!
Totally delicious! I used an extra cup of water to make them a bit looser, and sprinkled sliced almonds on top. I also love the coconut steel cut oats recipe from you. Thank you Mel!
Can you make this with old fashioned oats? I have a huge tub of them and would rather use them up.
The ratio of oats to water may change, Haley – I haven’t tried it, but you could experiment.
Made this yesterday for breakfast, and enjoyed leftovers again this morning. So good! It really does have a banana-bread-batter-esque flavor to it. Thanks for sharing – this will be on repeat!
I’d like to try this with my 11-month old who loves bananas, but has never eaten steel-cut oats before. How is the texture and consistency? Would you add quite a bit more liquid?
I think for a kiddo that young, I’d add probably 2 cups more liquid and maybe cook for 3-4 extra minutes. Steel cut oats are definitely chewier than regular oats but more liquid and a longer cooking time will soften them up!
I served this to my 13 month old who also loves bananas. He did just fine with a little extra liquid to thin it (added after cooking) and no change to the cook time. It was a big hit for the whole family!
I served it to my almost 10 month old as it and she loved it. Since it was thick she could grab it with her hands and shovel it in her mouth. Haha!
This was delicious! I only had one banana but the flavor was still good. I used half whole milk and half coconut milk. I will probably add more liquid next time so it’s a little less thick. I also added cinnamon. I have an 8qt and it took a long time to come up to pressure. We eat steel cut oats often, and this was slower than the stove, but it was a nice variation. My 6yo said, “mama, this tastes like banana bread!” I didn’t tell her hats what it was.
Thanks for the review and feedback, Monica!
I just made this for dinner, and it was gobbled up by all three kids with no complaints! I used almond milk and I sprinkled in some cinnamon and freshly grated nutmeg before cooking. Lazy dinner win. Thank you!
Oh yum to the cinnamon and nutmeg add!
I can’t wait to make this tomorrow,
I am looking for a cake recipe that you made a couple of years ago. It was made in a 9×13 pan and it was made with grated apples and there was a cream sauce spreaded on top. I searched your website and I can’t find it. Could you please tell me the name of it so that I can make it?
Is it this one? My family loves this!
Yes, that’s the recipe.
Hey Dee- I think Tami linked to the recipe. Is that the one? Also, Tami, my dear, thank you for responding (I’ll hire you – haha).
It sure is…
This was delicious and turned out great in my 8 quart insta pot. Followed your directions and I didn’t get a burn warning. We have a chocolate swirled banana bread we like, so decided a few mini chocolate chips on top would be good. I was disappointed to not have any pecans on hand, as I agree they would have been perfect here! My kids said this was the best smelling oatmeal they’ve had . Thanks as always for sharing.
We are new to steel cut oats . If I cooked them longer would they get softer like regular oats, or do they always have a more rice like texture? Just curious.
Thank you for sharing! I’m brand new to the IP world and I was wondering if this would work in my 8qt.
Thanks for the report, Kira! Of course I’m totally supportive of the chocolate chips on top. 🙂 Steel cut oats are definitely chewier and have a heartier texture than rolled oats, but you can cook them longer, too, for a softer texture. I’d definitely play around with that if you want to keep making them – I really think it boils down to personal preference and a few more minutes would probably work great (you might consider adding a bit more water if cooking longer).
What about cutting the recipe in 1/2. I am the only one in my family that will eat it and I’m thinking 6 servings might be more than I want to try.
Yes, you can definitely cut it in half – but also the cooked oatmeal saves great in the refrigerator to heat up quickly as leftovers.
What if you have an 8 quart instant pot? Do you have a method for converting any recipe, like this one from 6 to 8?
You should be able to make this recipe in the 8-quart instant pot just fine. Usually recipes can go into a larger pressure cooker without many modifications. It will take quite a bit longer to come to pressure (and release pressure), but the cooking time should be about the same.
I got the burn message, do I need more liquid?
Hi Betsy – possibly – I’m trying to figure out why some people get the burn message and others don’t. Do you live at high elevation? You might try adding another 1/2 cup water to see if that helps.
Mel, I know you’ve been making this ratio … BUT, I make a much higher liquid to oats and longer cooking via a 2016 recipe from thekitchn. 4 servings: 3 cups water, 1 cup oats. Instead of cooking spray, I toast the oats in a bit of ghee – IN the instant pot, then add water and a little salt. 12 minutes, full natural release. They look pretty soupy when first done, but thicken up. I use the 4 servings through the week, adding a bit of milk and whatever fruit/nuts, etc.
I gifted some co workers (large families) with 8 quart IPs last year and they got the burn message on some recipes until they added more liquid.
At any rate, I think more liquid for those getting “burn” and if you used the same ratio I do, for 2 cups oats, you could use 6 cups liquid. That might be too much for a 6 quart – not sure.
I use Bob’s Red Mill Steel Cut Oats
Thanks for the feedback, Liz. 🙂 When I make regular unflavored (and no added milk to the cooking) Instant Pot oats, I’ve used the 3:1 (water to oats) ratio…but have never tried that long of a cooking time. Sounds interesting. I think adding more liquid could help with the burn warning, too. I’ve never gotten the burn warning and some research online indicated that the burn warning can happen more often at higher elevations, although I don’t know if that’s necessarily true. I have fit 2 cups oats and 6 cups water in the 6-quart Instant pot in case that helps anyone.
Can you instant pot dairy milk?
Katie, I did it this morning without incident. Maybe having the milk WITH water helps…?
Hey Katie – usually high dairy recipes don’t fare well in the IP, but I’ve found the half water/half milk ratio works just fine. 🙂
Here is a basic recipe for steel cut oats in the Instant Pot. It is easily doubled and can be stored in the refrigerator for about 4 days. 2-1/2 cups water or milk, 1 cup steel cut oats, 3 Tbsp maple syrup (have also used powdered Stevia), 1 tsp cinnamon. Swirl ingredients together. Cook on manual high for 7 minutes. Pressure can be released at any point. We live in a high altitude area, so we add 1/4 cup additional liquid. Recipe take from A Pinch of Healthy. Can’t wait to try Mel’s recipe with bananas.
Hi can this be made and stored in fridge for the rest of week?
Yes! We heated up leftovers the next morning and it was tasty – it’s much, much thicker after refrigerating but we added a little milk after it heated it up and it was great.
I got the burn message.
Hi Stacey – do you live at high elevation by any chance? Just trying to figure out why some people get the burn error and others don’t.
I make the coconut version of this recipe all the time. I had been making it without incident until one time when I couldn’t get a can of low-fat coconut milk and had to use a can of full fat coconut milk instead. I got the burn message with that batch!
Interesting! Must have something to do with the thickness of the liquid!
Mel, I do not own an Instant pot but I do own a Pressure cooker and a slow cooker. My question is can I make this recipe exactly the way you have it written ( qty and same timing in a pressure cooker)
I have the same question (slow cooker)
And as for a slow cooker, I haven’t tried this particular recipe in the slow cooker, but it was modeled after this favorite: https://www.melskitchencafe.com/coconut-milk-steel-cut-oatmeal/ and I’ve made that one in the slow cooker before!
I haven’t tried it in a stovetop pressure cooker, but it should work the same except you can probably decrease the time by 1 minute since stovetop pressure cookers usually cook at a higher psi than electric pressure cookers.
This looks delicious! I’m always looking for fast options to switch breakfast up!
If you don’t use bananas will the ingredient ratios be the same?