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Lemon Poppyseed Steel Cut Oats (Instant Pot)

Author: Molly Patrick of Clean Food Dirty Girl


  • 1/2 cup steel cut oats (100g)
  • 2 cups water (475ml)
  • 1 tablespoon coconut sugar (optional)
  • 1 tablespoon poppy seeds
  • 1 heaping teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • Non-dairy milk and chopped almonds for serving 


  • Rinse the oats in a fine mesh strainer. Tap the strainer against the sink to remove excess water and transfer the oats to your Instant Pot. 
  • Add the new water, stir, and lock the lid into place, making sure the nozzle is pointed in the sealing position. Use the manual setting and set the timer for 10 minutes. Use the natural release method when the timer is up.

  • When all the pressure is out of the pot, remove the lid and stir in the coconut sugar, poppy seeds, lemon zest and vanilla. It might seem like the oats have too much liquid in them at first. This is okay, they will thicken as they cool. Allow them to cool completely before you store them in your fridge. 
  • Serve your oats warm with a bit of non-dairy milk and chopped almonds.