Instant Pot instructions (I use a 6 quart but this should easily fit in the smaller versions too)

1. Add the oats, water and cocoa to the Instant Pot and stir well.
2. Mash the bananas with a fork until a puree. A few small chunks are ok. Add them on top of the other ingredients and DO NOT stir.
3. Put the lid on, make sure the steam vent is sealed and set to manual, high pressure, for 9 minutes. Then leave the pressure to release naturally.
4. Once the pressure has been released and the pin has dropped, remove the lid and stir the oatmeal really well before serving. It will thicken up as it cools. You can add more water or milk before serving for a looser texture if you want.

Stove-top instructions

1. Mash the bananas with a fork until a puree. A few small chunks are ok. Add the banana, oats, milk/water and cocoa to a pan and bring to a simmer then turn down to medium-low and cook for around 20 minutes, stirring frequently. Because evaporation will occur in the pan, unlike in the Instant Pot, you might need to add a little more milk or water as it cooks if it gets too thick. Just add enough to get it to the consistency that you like.
2. Once thick and creamy, turn off the heat and serve.

Notes

• If you are not vegan and you are making this recipe, do not use cow’s milk (or other animal’s milk) in this recipe. It will likely scorch and cause the oatmeal to burn or the IP to not come to pressure. it is better to use all water if you do not have some non-dairy milk.
• Calories are calculated using ½ Silk Unsweetened Cashew Milk and ½ water. Officially a serving of steel cut oats is ¼ cup dried so this recipe ‘officially’ serves 4. I personally think that it’s more like 3

Recipe Source