Steel cut oats are incredibly versatile and nutritious. They are a great source of vitamins and minerals including thiamine, iron, and zinc, as well as disease-fighting antioxidants. These Creamy Chocolate Steel Cut Oats deliver delicious chocolatey goodness along with loads of healthy fats, fiber, and protein.
Creamy Chocolate Steel Cut Oats [Vegan]
- 1 cup gluten-free steel cut oats (option to pre-soak in cold water overnight then rinse and drain for better digestion and creamier consistency)
- 2 cups unsweetened almond or nut-free milk
- 1 1/2 cups organic full-fat coconut milk
- 1/4 cup raw cacao powder
- 2-4 tablespoons vegan chocolate protein powder
- 2 to 4 tablespoons monk fruit sweetener or maple syrup (optional, use more if prefer sweeter oats)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pink Himalayan salt
- optional toppings: berries, granola or trail mix, coconut chips (matcha flavor here), cacao bar, peanut or nut butter, or toppings of choice
- Grease Instant Pot with cooking oil (I like to use coconut oil or spray avocado oil).
- Put oats, almond milk, coconut milk, cacao, protein powder, sweetener, vanilla, and salt in Instant Pot and whisk to combine.
- Secure the lid and set to pressure cook on high for 4 to 10 minutes, followed by a natural pressure release (see note below).
- Remove lid carefully, stir, and allow to cool slightly to thicken. Serve with your choice of toppings.
Adjust cooking time to desired consistency. Pre-soaked oats will be super creamy after 4 to 5 minutes. Oats that haven't been pre-soaked will be slightly chewy after 5 minutes and soft and creamy after 10 minutes. Creamy Chocolate Steel Cut Oats can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium heat, adding additional almond or nut-free milk as needed for desired consistency.