Instant Pot Oatmeal That Tastes Like Cookies

This recipe tastes like holiday cookies as it’s flavored with comforting, warming spices and topped with wintry fruit. If you, too, have grown weary of scrubbing the insides of your pots, you can turn to your Instant Pot to make steel cut oats. Pressure cooking the oats will help them become perfectly plump (no crunchy, undercooked bits!), and clean-up is effortless. The grains almost cook up like rice and so they won’t have that slimy goopiness that sometimes happens when cooking oats stovetop.

If you don’t have a pressure cooker, don’t fret. Make this recipe on your stovetop, using the liquid ratios, and cooking instructions on the packaging of your oats. 

Instead of butter, cream, and brown sugar, this recipe calls for toasty walnut butter (or any nut butter), oat milk, and a touch of coconut or brown sugar. However, any healthy plant fat (think nut butters, avocados, chia seeds, and more), milk, and sweetener of your choice can be used. If you’re looking to cut down on your added sugars intake, you can use calorie-free monk fruit instead of coconut or brown sugar.

Fresh fruit is always the best way to sweeten your morning meal, and this recipe opts for sliced banana. However, fresh figs, chopped pear, pomegranate arils, and dried cherries are just a few more wintry delights that taste incredible when swirled into the cooked grains. 

For other ways to speed up the cooking process, make a big batch of oats, coconut sugar, spices, and salt, and keep them in an airtight lid. That way, you can cut down on pulling out multiple ingredients and portioning them all out in the morning. 

Lastly, get restaurant-fancy and warm your bowl before serving the oatmeal to keep the oats hotter for longer. Just be sure to wrap it with a large kitchen towel to avoid burning your fingers. This additional step adds an unparalleled cozy factor.


1 cup steel cut oats

1⅔ cups water

1 tablespoon brown or coconut sugar (plus more for serving, if desired)

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

Kosher salt

3-4 tablespoons pure walnut butter (no added sugars or salt) or any nut butter

1 cup oat milk, or unsweetened milk of your choice

2 small bananas, sliced

¼ cup walnuts, toasted and chopped


Pour 1 cup of water into the bottom of the Instant Pot bowl. Place the metal trivet in the pot.

In an aluminum bowl (or other bowl that is Instant Pot-approved), combine oats, 1⅔ cups water, brown sugar, spices, and a pinch of salt. Secure the lid. Cook on Porridge setting or pressure cook on high for 20 minutes. 

Shift the Pressure Release to venting mode to release the remaining steam. Open the pot, and carefully remove the bowl of oats using heat-proof gloves.

Stir in nut butter. Lastly, divide into bowls and top each bowl with ¼ cup of oat milk, ½ sliced banana, a tablespoon of walnuts, and a sprinkling of sugar, if desired. MAKES 4 SERVINGS. 

Nutrition Facts (Per Serving): 

Calories 360

Protein 10 g

Total fat 15 g

Saturated fat 2 g

Cholesterol 0 mg

Carbs 49 g

Fiber 7 g

Total sugars 12 g

Added sugars 3 g

Sodium 30 mg

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