If you’re like me, you likely don’t have time to cook breakfast most mornings, so this delicious Pear and Date Spiced Oatmeal will be a lifesaver. The steel-cut oats give this oatmeal a nice bite and help keep the leftovers tasting chewy instead of soggy (which is usually the case with leftover oatmeal made from rolled oats or quick oats). This recipe makes a huge batch of oatmeal so you can enjoy it throughout the week (mine still tasted great after six days!). Instant Pot to the rescue, yet again!
And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my cookbook, The Vegan Instant Pot Cookbook!
To see exactly how I make this Pear and Date Spiced Oatmeal, check out the video below (it’s the final recipe and starts at 08:53).
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Instant Pot Pear and Date Spiced Oatmeal
Ingredients
- Coconut oil or cooking spray
- 1 ½ cups steel-cut oats
- 4 cups oat milk or other nondairy milk
- 6 Medjool dates, pitted
- 2 large pears, peeled and diced
- 1 ½ teaspoons pure vanilla extract
- Pinch of sea salt
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
Instructions
- Lightly coat the inner pot of the Instant Pot with coconut oil or cooking spray to avoid sticking.
- Add all of the ingredients to the inner pot of the Instant Pot.
- Secure the lid and set the valve to Sealing (not Venting). Select the Pressure Cook setting (or Manual setting on older models) at high pressure and set the cook time to 12 minutes.
- Once the 12-minute timer has completed and beeps, allow a natural pressure release for 20 minutes; then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
- Open the pot and stir the oatmeal thoroughly. There may be some liquid and foam on top, but once you stir it, the liquid will incorporate into the oatmeal and thicken up.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Nisha,
Can this be adjusted to make a half batch?
Made this today – LOVED IT! I just got an instant pot so I have having so much fun trying out your instant pot recipes! I like the subtle spice and sweetness. It allows the nutty flavor of the steel cut oats to shine.
It made ALOT so I froze half of it in muffin tins. Excited to see how those turn out!
This is such a delicious and healthy way to have oats. Especially love that it makes cooking steel cut oats so quick and easy! I had a huge bag of steel cut oats that i didn’t use as much but now already made this recipe so many times! 😀
I have lost count how many times I have made this recipe, especially in the winter months! I make a batch on Sundays and then warm up individual portions in the morning for breakfast. Perfect!
Hi Nisha,
I made this recipe using rolled oats in a pan. I added the pears in the end, once everything was cooked. It was delicious!
Hi Bhawna, so nice to hear you were able to adapt this to the stovetop. Glad you enjoyed the recipe!
I made this oatmeal this morning as part of your 7 day vegan challenge. It was fantastic! I may never make oatmeal with rolled oats again.
Yay! I am so happy you are doing the 7 day vegan challenge, Kim! I agree – making oats this way (steel cut, in the IP) is so much better tasting and better for you!
Just found out about your blog and channel, and decided to make this. It was so delicious I had to order your cookbook! However I was a little confused about how much a serving is? Or what you would recommend as a serving size?
Thanks!
Hi Luke! Thank you so much for stopping by and I’m so happy to hear that you are loving my Youtube channel and blog, and now my cookbook! That means so much to me. In this recipe, I indicate it makes six servings. But for anyone with a big appetite, probably closer to 4 🙂 If you store leftovers, the oatmeal tends to thicken up in the fridge, so I recommend thinning it out a bit with some plant-based milk when you reheat it.
Hi Nisha,
So glad I found your recipes and you! I made the baked tempeh last night and I marinated it in the almond butter-soy sauce and I have to say it was so good! I steamed some brown rice and some broccoli with sautéed onions and garlic. It was so healthy, filling and delish! As for this oatmeal, I haven’t tried with a pear but I make something similar with baked Red Kuri pumpkin or is it a squash? Anyway, it’s in season now and it taste like pumpkin but it’s more dense and it’s smaller. I also like to add dried mission figs from Trader Joe too. I love you recipes and your outlook on life! Keep up the great work! I’m going to order your cookbook.
Hi Laurie, Thank you for your sweet and thoughtful comment! I love that marinade for tempeh – it’s sooo good! Sounds like a delicious way to serve it too. I love red kuri squash – it’s such a beautiful vegetable too, and combined with dried figs sounds so intriguing and delicious! I am so happy you are loving my recipes and I hope you will enjoy my cookbook as well!
Nina, this recipe is gorgeous! I make this every week and eat it for lunch at work. Thank you for sharing 💕
Nisha, so sorry. My phone autocorrected! Apologies
Hi Liliana! So so happy to hear that! That is so cool you make it every week 🙂 I love making this recipe too – so easy and the leftovers are great!
This recipe is perfect! The texture and thickness of the oatmeal is perfect for adding some plant milk on top of my bowl of oats. This is the first time I haven’t wanted to add extra sugar to my oats too!! The way the dates mix in once they’re cooked is so good. The only thing I did different was use an apple for a pear and I halved the recipe. I will forever make oats this way and just mix up the spices and fruits. Thank you!!
Hey K! Thank you so much for letting me know and so great to hear that you’ll be making oats this way from now on! So happy you enjoyed this recipe. It’s a staple in my household (even my partner who allegedly hates oatmeal loves it haha). I love how the dates melt into the oats too!