These nutritious-and-delicious oats get a wonderful creamy sweetness and natural caramel flavour from a combination of coconut milk, Medjool dates, cashew butter, vanilla, and (optional) maca powder. Bonus is, they’re super easy to make and loaded with fibre, healthy fats, and plant-based protein.
Salted Caramel Steel Cut Oats [Vegan]
- 1 cup steel cut oats (gluten-free if needed)
- 1 1/2 to 2 cups unsweetened almond or nut-free milk (see note below*)
- 1 cup canned coconut milk (light used here)
- 1/4 cup vegan vanilla protein powder
- 8 Medjool dates, pitted
- 2 tablespoons cashew butter (or tahini or sunflower seed butter for nut-free)
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 teaspoon maca powder (optional)
- 1/2 teaspoon Kosher or sea salt
- Lakanto Golden sugar-free monk fruit sweetener or pure maple syrup or sweeten with dates alone
- optional toppings: diced fruit, pomegranate arils, granola, Fatso crunchy salted caramel peanut butter, pure maple syrup, or
- toppings of choice
- Grease the Instant Pot with cooking oil (I like to use coconut oil or spray avocado oil) and add the oats.
- Put almond milk, coconut milk, protein powder, dates, cashew butter, cinnamon, vanilla, maca, and salt into a blender container and blend until smooth. Add to the Instant Pot and whisk to combine.
- Secure the lid and set to pressure cook on high for 4 to 11 minutes, followed by a natural pressure release (see note below**).
- Remove the lid carefully, stir, and allow the oats to cool slightly to thicken. Serve warm with fruit, granola, salted caramel peanut butter, and maple syrup, or your choice of toppings.
*Note: If the oats have been pre-soaked, reduce almond milk to 1 1/2 cups. **Note: Adjust cooking time to your desired consistency. Pre-soaked oats will be creamy after 5 minutes, although I prefer them after 9. Oats that haven't been pre-soaked will be chewy after 5 minutes and soft and creamy after 10 to 11 minutes.