Instant Pot Steel-Cut Oat Breakfast Cake with Blackberry Compote

Name: Instant Pot Steel-Cut Oat Breakfast Cake with Blackberry Compote
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 6 servings
Cuisine: Scandinavian
Ingredients: 1½ cups (135 g) steel-cut oats (old-fashioned oat groats); 1¾ cups (420 ml) unsweetened almond milk (or milk of choice); ⅓ cup (80 ml) pure maple syrup; 2 large eggs, at room temperature; ¼ cup (60 ml) neutral oil (canola, vegetable, or light olive oil); 1½ teaspoon (7 g) baking powder; 1½ teaspoon (3½ g) ground cinnamon; ½ teaspoon (1 g) ground cardamom; ¼ teaspoon (½ g) freshly grated nutmeg; ¼ teaspoon (1½ g) fine sea salt; 1 teaspoon (5 ml) vanilla extract; 2 cups (250 g) fresh (or frozen, thawed) blackberries; 3 tablespoon (45 ml) pure maple syrup; 2 tablespoon (30 ml) fresh lemon juice; 1 teaspoon (2 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A Scandinavian-inspired breakfast cake made with steel-cut oats, cooked under pressure in the Instant Pot to create a moist, tender crumb. Topped with a tart-sweet blackberry compote that's simmered separately and drizzled over warm slices. This grain-based cake is naturally sweetened with maple syrup and warmed with cinnamon, cardamom, and nutmeg. Serve warm with yogurt or a splash of extra almond milk for a nourishing, whole-grain breakfast.

Prep: 12 min
Cook: 28 min
Wait: 25 min
Total: 1 hr 5 min
Makes: 1 cake (6 generous slices)

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Ingredients

6 servings

For the cake
1½ cups (135 g) steel-cut oats (old-fashioned oat groats)
1¾ cups (420 ml) unsweetened almond milk (or milk of choice)
⅓ cup (80 ml) pure maple syrup
2 large eggs, at room temperature
¼ cup (60 ml) neutral oil (canola, vegetable, or light olive oil)
1½ teaspoon (7 g) baking powder
1½ teaspoon (3.5 g) ground cinnamon
½ teaspoon (1 g) ground cardamom
¼ teaspoon (0.5 g) freshly grated nutmeg
¼ teaspoon (1.5 g) fine sea salt
1 teaspoon (5 ml) vanilla extract
For the compote
2 cups (250 g) fresh (or frozen, thawed) blackberries
3 tablespoon (45 ml) pure maple syrup
2 tablespoon (30 ml) fresh lemon juice
1 teaspoon (2 g) lemon zest, finely grated (optional)

Equipment (9)

Instant Pot (6-quart or 8-quart)
7-inch (18 cm) round cake pan or springform pan (3 inches/7.5 cm deep)
Medium bowl
Small saucepan
Whisk
Measuring cups and spoons
Wooden spoon
Kitchen thermometer (optional but helpful)
Parchment paper (optional, for pan bottom)

Steps

Before you start

Fill Instant Pot with 1 cup water and place the trivet in the bottom
Have a 7-inch (18 cm) round springform or cake pan ready that fits inside the Instant Pot with at least 1 inch of clearance on all sides
Grease the pan thoroughly with neutral oil or butter
Gather all ingredients—the recipe moves quickly once you start

1
Mix the cake batter
- In a medium bowl, whisk together the steel-cut oats, almond milk, maple syrup, eggs, oil, and vanilla extract until well combined and fairly smooth (some oat pieces will remain, which is fine).
- In a small separate bowl, whisk together the baking powder, cinnamon, cardamom, nutmeg, and sea salt.
- Fold the dry ingredients into the wet ingredients until no streaks of powder remain.
- The batter will be thick but pourable—more like a thick porridge than a typical cake batter.
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Ready when: Batter is thick and homogeneous with no visible streaks of dry ingredients
Tip: Room-temperature eggs incorporate more evenly into the thick batter; cold eggs can cause lumping.
2
Prepare Instant Pot
- Pour 1 cup of water into the Instant Pot and set the trivet (metal rack) in the bottom.
- Grease your 7-inch round cake pan thoroughly with neutral oil or butter on the bottom and sides.
- If desired, line the bottom with parchment paper for easier release.
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Ready when: Trivet is seated in the bottom of the pot with water surrounding it
Tip: The parchment-lined bottom makes the cake easier to turn out, though it's not essential.
3
Pour batter and pressure cook
- Carefully pour the oat batter into the prepared cake pan, smoothing the top with the back of a wet spoon.
- Place the pan on the trivet inside the Instant Pot.
- Lock the lid and set the Instant Pot to high pressure for 22 minutes.
- The pot will take about 5–7 minutes to come to pressure before the cook time begins.
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Ready when: Pressure indicator shows full pressure; timer counts down from 22 minutes
Tip: Do not open the lid early—the oats need the full pressure time to cook evenly and create the right texture.
4
Natural release and cool
- When the 22-minute cook time ends, turn off the Instant Pot and let the pressure release naturally for 10 minutes.
- Then carefully open the valve to release any remaining steam (use a wooden spoon to press the valve to avoid contact with hot steam).
- Carefully remove the pan from the Instant Pot using heat-proof tongs or a sturdy trivet grabber.
- Set the cake on a wire rack or dry kitchen towel and let it cool for 8–10 minutes; the cake will be hot and delicate.
- Once slightly cooled, run a thin knife around the edges and turn the cake out onto a plate or serve it directly from the pan.
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Ready when: Top of cake is set and springs back lightly when touched; a toothpick inserted into the center comes out with only a few crumbs
Tip: The cake is tender and cake-like, not dense. If it still feels wet on top, it may need another 2–3 minutes to rest.
5
Make blackberry compote
- While the cake cools, prepare the compote.
- In a small saucepan, combine the fresh blackberries, 3 tablespoon maple syrup, lemon juice, and lemon zest (if using).
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Cook for 4–6 minutes, until the berries break down and release their juices, creating a loose, jammy consistency.
- The mixture should still have some whole berry pieces.
- If it's too thick, add a tablespoon of water.
- If too thin, simmer another minute or two.
- Taste and adjust the sweetness or tartness with a splash more maple syrup or lemon juice if desired.
- Remove from heat and let cool for 2–3 minutes.
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Ready when: Berries are softened and broken down; compote coats the back of a spoon and pools slightly
Tip: Stir gently to avoid crushing all the berries—you want some texture and whole pieces in the final compote.
6
Serve
- Slice the warm oat cake into 6 wedges.
- Arrange on serving plates, top with a generous spoonful or drizzle of the warm blackberry compote, and serve immediately.
- The cake is best eaten warm or at room temperature on the same day, though leftovers store well in the fridge.
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Tip: A dollop of plain Greek yogurt or a splash of almond milk alongside each slice adds richness and complements the tart berries perfectly.

Good to know

Tips

Steel-cut oats are essential here—they create a hearty, cake-like texture under pressure. Regular rolled oats will become mushy and produce a dense, porridge-like result instead.
The batter will look thick and porridge-like before cooking, which is correct. The Instant Pot's steam and pressure transform it into a tender, moist cake with a subtle crumb.
Make sure your cake pan fits inside your Instant Pot with at least 1 inch of clearance on all sides; a springform pan is ideal because it allows steam to circulate evenly.
Serve the cake warm for the best flavor and texture—the compote is especially lovely when both the cake and topping are still warm.

Make ahead

The compote can be made up to 2 days ahead and stored in an airtight container in the fridge; gently reheat in a small saucepan over low heat before serving.

Storage & reheating

Store cooled cake loosely covered at room temperature for up to 1 day. Refrigerate in an airtight container for up to 3 days; reheat slices gently in the microwave (20–30 seconds) or a low oven (300°F/150°C for 5 minutes) to warm through. The cake does not freeze well due to its moist, tender texture, though the compote freezes in an airtight container for up to 3 months.

Substitutions

unsweetened almond milk (or milk of choice) → whole milk, oat milk, or coconut milk. Use an equal volume. Whole milk or oat milk will produce a richer cake; coconut milk adds subtle tropical notes.
fresh (or frozen, thawed) blackberries → fresh raspberries, blueberries, or a mix. Use the same weight; raspberries will break down more quickly, so cook for 3–4 minutes instead. Blueberries hold their shape longer—cook for 5–7 minutes.
ground cardamom → ginger (ground) or allspice. Use half the amount (¼ teaspoon) as these spices are more assertive. Ginger adds warmth; allspice gives a deeper, clove-like note.
pure maple syrup → honey, agave nectar, or coconut sugar syrup. Use equal volume for liquid sweeteners; for coconut sugar, dissolve 1/4 cup sugar in a few tablespoons of warm water to create a syrup. Honey imparts a floral note; agave is more neutral.