Cookie Butter Oatmeal

Cookie Butter Oatmeal

Oh yes I went there. Cookie Butter Oatmeal! Whoa. We eat a LOT of steel cut oats in our home during the winter. I am always looking for ways to make them new and fresh for my family. I don’t want to hear ‘not that again mom’. Thankfully when I say ‘cookie butter’ they don’t seem to hear much after that. My oldest loves oats, my little one decides on a daily basis if she likes something. Maybe even hourly these days. When I made these oats she was not happy, and didn’t want to eat them. I convinced her that she needed to at least give them a try. She ate two bowls. Sometimes mom knows best right?! 
Cookie Butter Oatmeal
I am not a huge fan of oatmeal unless it is steel cut oats or overnight oats. I tend to use old fashioned oats in overnight oats, granola or granola bars. Or an amazing coconut porridge from this book, that recipe can make me like old fashioned oats. Before I had my pressure cooker I would make steel cut oats about once a month and almost always the same since I had to keep an eye on it. Now I can start my steel cut oats and get ready for the day. No watching the pot to make sure it doesn’t boil over, no stirring. You know what ~ it takes 3 minutes to cook!!! Insane. It takes me longer to get myself and the girls ready in the morning. It is so good that I find myself craving oatmeal if I have not made it for a while. I currently have 3 pending oatmeal blog posts. I hope you all like steel cut oats!

Cookie Butter Steel cut oats

Give it a nice drizzle of maple syrup.

If you are feeling really generous you can crush a cookie to add to the top. Yum!

Cookie Butter Oatmeal
Serves 4 

1 Cup Steel Cut Oats
1 1/2 Cups Water
1 1/2 cups Almond Milk
1 teaspoon Vanilla extract
1 Cinnamon Stick
1/4 Cup Cookie Butter, more if desired
Pure Maple syrup for serving

1. Add first five ingredients to the pressure cooker. Place lid on pressure cooker and press porridge and set for 3 minutes (or cook on high pressure 3 minutes).

2. Let rest for 10 minutes after cooking. *I have let mine rest up to 1 1/2 hours*

3. Release any remaining pressure and remove lid tilting it away from you.

4. Place in serving dishes (discard cinnamon stick) and top with 1 Tablespoon of cookie butter, more if desired, and a drizzle of maple syrup.

Adapted from The New Fast Food

Disclosure: this post contains amazon affiliate links.

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9 comments

    • Lindsay says:

      Yes, I do use unsweetened almond milk. If you normally use sweetened almond milk that will work also. I hope this helps!

  1. Sandra Simmons says:

    I’ve made the oatmeal without the cookie butter 5 times so far and just love it! One of these days I’ll make the cookie butter! It sounds amazing!

  2. Julia T. says:

    Another favorite of ours. Please keep the oats coming. I love the different ideas and this way it never gets old

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