Instant Pot Molasses Oatmeal

As most of you know, I really strive to avoid processed food in my diet and that includes white sugar.  When I was reading Run Fast, Eat Slow by Shalane Flanagan and Elyse Kopecky, I noticed that several recipes use molasses as a sweetener rather than honey or maple syrup.  That sent me in a research frenzy about what molasses actually even is, and then I had to add some to my HEB cart and experiment with it!  Come to find out, molasses is actually the byproduct of boiling down the sugar cane and extracting the sweetness out of it.  The result is a thick syrup rich with all the nutrients from the cane, minus the white sugar extracted.

This is what I bought- make sure whatever you choose is unsulphured blackstrap molasses, as it is the highest quality.

Since you guys know I’m obsessed with Oatmeal and Raisins (see Oatmeal Raisin Balls here), I decided to make my favorite combination with molasses as the sweetener.  WOW.  It was so good, and a little bit really does go a long way.

IP Molasses Oatmeal

Instant Pot Molasses Oatmeal

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 cup dry steel cut oats
  • 1 2/3 cup water
  • pinch of salt for the pot and for the finished product

To each serving of oatmeal, add the following:


  • 1/2 teaspoon of blackstrap molasses
  • 1 T. raisins
  • 1/4 tsp cinnamon
  • 1 T. walnut pieces
  • 1/4 c. to 1/2 c. milk of your choice
  • Drizzle of cream
  • Optional: 1/2 t of chia seeds (not pictured)


  1. Prepare oatmeal in the instant pot. Place dry steel cut oats, water, and a pinch of salt in the instant pot and set on manual for 10 minutes with sealed pressure.
  2. Release pressure right away or let it naturally release. I’ve done either way!
  3. Divide the oatmeal into 4 servings. To each serving, stir in the molasses and top with raisins, cinnamon and walnut pieces. Serve with milk, chia seeds and cream, if desired.

I hope where you are that the snow is melting and spring is coming!  But if not, this will hopefully get you through.




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