Step 1

Instant Pot Directions: Grease the insert of the Instant Pot with nonstick cooking spray. Pour the can of coconut milk in a 4-cup liquid measuring cup. Add water to reach 4 cups. Pour the mixture into the Instant Pot. Stir in the steel cut oats and salt. Secure the lid and make sure the valve is sealed, select the Manual or Pressure Cook button and dial up or down to 4 minutes. The IP will start automatically. When finished cooking, let the pressure naturally release for 15-20 minutes before manually releasing the remaining pressure. Stir in the brown sugar and vanilla. Serve with additional milk and any extra add-ins (chocolate chips, coconut flakes, almonds).

Step 2

Slow Cooker Directions: Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Pour the can of coconut milk in a 4-cup liquid measuring cup. Add water to reach 4 cups. Pour the mixture into the slow cooker and add an additional 2 cups water (so that's 6 cups liquid total). Stir in the steel cut oats and salt. Cover the slow cooker and cook on low for 4-5 hours. Stir in the brown sugar and vanilla. Serve with additional milk and any extra add-ins (chocolate chips, coconut flakes, almonds).