Photo of Steel-cut oats with maple labneh by WW

Steel-cut oats with maple labneh

Total Time
11 min
8 min
3 min
Steel-cut oats are a breakfast and brunch favorite thanks to their wonderfully toothsome texture, and ability to taste great paired with a seemingly endless combination of fruits and nuts and flavorful toppings. For this recipe, put your Instant Pot® to work by preparing a batch of steel-cut oats even on busy mornings—in only 3 minutes. Here we pair it with rich, creamy labneh, a strained yogurt cheese (sometimes called kefir cheese) that’s rich in probiotics. Leftover oats can be refrigerated for 3 or 4 days. Set out the oats and labneh as part of a brunch spread on the weekend. Serve a salad of orange and grapefruit segments mixed with sliced fresh strawberries and raspberries alongside.


Uncooked steel cut oats

1 cup(s)


2¾ cup(s)

Cinnamon stick

2 item(s), 3-inch

Vanilla extract

½ tsp

Table salt

½ tsp

Ground ginger

¼ tsp


4 medium, Gala or other sweet-crisp, cored


10 Tbsp, 2/3 cup

Maple syrup

2½ Tbsp


3 Tbsp

Freshly grated nutmeg

¼ tsp


  1. In 6-quart InstantPot, combine oats, water, cinnamon sticks, vanilla, salt, and ginger. Dice 3 apples and add to pot. Lock lid, making sure vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 3 minutes. When time is up, press Cancel to turn off pot. Allow pressure to naturally release for 10 minutes. Move steam-release valve to Venting position and release remaining pressure. Remove lid and stir once.
  2. Just before serving, shred remaining apple on coarse side of box grater into bowl. Stir in labneh and maple syrup. Divide oats evenly among 6 bowls; top with labneh mixture and sprinkle with walnuts and nutmeg.
  3. Serving size: scant 1 cup oats, 1/4 cup labneh mixture, and 1/2 tablespoon walnuts