Samoa Steel Cut Oats

Samoa Steel Cut Oatmeal
I hope that you are not tired of oatmeal yet. After seeing the above picture you are probably wondering if this is dessert or breakfast. It is a healthy version of one of my favorite girl scout cookies only in breakfast form. I have not bought girl scout cookies in so long but I remember how craveable they are – these oats are just as craveable.
Samoa Steel Cut Oatmeal in the Instantpot
I am sitting here typing this post wishing that it was today’s breakfast! I have made many recipes from Oatrageous Oatmeals but this recipe is by far our very favorite. I first made these oats when my two year old went on a oatmeal strike. We eat a lot of oatmeal so that was not going to work in our house. Needless to say after making these oats we had oatmeal for a week straight – my kids couldn’t get enough. They still request these oats and cookie butter oats the most. Kathy Hester the author of oatrageous oatmeals has a new book coming out this winter for the instant pot. I am sure she will have lots of great recipes; I can’t wait to check it out!

Samoa Steel Cut Oats in the Instantpot

Samoa Steel Cut Oats
Serves 4

1 Cup Steel Cut Oatmeal
1 1/2 Cups Water
1 1/2 Cups Almond Milk
1/2 Cup shredded Coconut (you can toast it for extra flavor)*
1 Tablespoon Vanilla Extract
1/2 Cup Caramel (recipe below)
1/2 Cup Shredded Coconut
Chocolate Sauce (recipe below)

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. Stir the oatmeal.

4. Divide into four bowls and top each bowl with a quarter of the coconut caramel sauce and drizzle with chocolate syrup.

*My husband does not like coconut so when he is eating these oats with us I add the coconut after I cook the oats and portion his out. I also save caramel sauce without the coconut. He loves it this way!

Topping:
1. Add the caramel sauce to a bowl and set aside.

2.Place a small frying pan over medium heat add the coconut and cook stirring coconut often until light golden brown. Be careful as it can go from golden brown to burnt really quickly. Transfer the coconut to the bowl with the caramel sauce and stir to combine.

Date Caramel Sauce
Yield 1 1/2 Cups

15 Medjool Dates, pitted and chopped
1 Cup Almond Milk
1 teaspoon Vanilla Extract
Pinch of salt

1. In a high powered blender blend all ingredients until completely smooth. (If you do not have a high powered blender simmer all ingredients over medium-low heat for 15 minutes. Transfer to a blender or food processor and blend until creamy. Alternatively you can allow all of the ingredients to soak in the refrigerator overnight and blend after soaking. Use the method that works best for you!)

The caramel sauce freezes great for future batches of oatmeal if you will not use it right away.

Chocolate Sauce 
Yield approximately 1 Cup 

1/2 Cup Cacao Powder
1/4 Cup Brown Sugar (light or dark)
3/4 Cup Hot Water
Pinch of instant Espresso Powder, optional

1. In a small saucepan whisk together the cacao powder, brown sugar and espresso powder. Whisk in the hot water until smooth. Stirring constantly heat over medium high heat until the mixture has reached a low boil. Turn the heat to medium and cook until the mixture has thickened slightly about 30 seconds. Remove from the heat and allow to cool slightly before storing. Store in the refrigerator up to two weeks.

Samoa Oats adapted from Oatrageous Oatmeals
Chocolate syrup adapted from The Homemade Kitchen

Disclaimer: This post Contains amazon affiliate links.

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8 comments

    • Lindsay says:

      You can use regular oats however I would suggest cooking them on the stove top.I cook my rolled oats over the stove since they cook so quickly. You can cook regular oats in an oven safe dish inside of the instant pot. I have not made them in the instant pot so I am not sure of the timing and liquid ratio. You can use deglet noor dates just increase the date count to about 20. I hope this helps!

        • Lindsay says:

          Fantastic! Unless I have made something several times myself I don’t want to give directions. I can’t wait to hear how they turn out for you!

  1. Julia T. says:

    So I’m back to say this is definitely a keeper. So good. And that chocolate sauce is way better than store bought. This momma and her 7year old give this 2 thumbs up 😉

    • Lindsay says:

      I love hearing this! I am so glad that you like it. That is my favorite chocolate sauce also we use it for hot cocoa, in hot/iced coffee, cold chocolate milk…the list goes on and on. I am happy to hear that it was a hit.

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