Instant Pot Steel Cut Oats

 

Ingredients

  • 2 cups steel cut oats, gluten-free, if necessary
  • 6 cups water
  • 2 cinnamon sticks
  • 4 medium ripe bananas
  • 2 cups fresh or frozen blueberries
  • 1 cup milk of your choice, nut, soy or skim
  • 8 teaspoons pure maple syrup or honey
  • ground cinnamon, for topping

Instructions

  • Combine the steel cut oats and water in the bowl of your pressure cooker and stir.
  • Add the cinnamon sticks, cover and cook 6 minutes on high pressure.
  • Allow the pressure to naturally release.
  • Remove the cinnamon sticks and discard and stir in blueberries.
  • To serve, pour 1 cup of oats in each bowl, and top each with 2 tablespoons milk, 1/2 sliced banana, drizzle with 1 teaspoon honey or maple syrup and finish with a pinch of cinnamon.
  • Leftovers can be refrigerated in glass or plastic containers. To reheat, microwave for 2 to 3 minutes, until warm then add toppings.
 

Comments

Post a Comment

Popular posts from this blog

Thanksgiving Slaw

  Ingredients For the dressing: 1/3 cup vegetable oil 1/4 cup apple cider vinegar 2 tablespoons maple syrup 4 teaspoons Dijon mustard 1/2 teaspoon kosher salt 1/2 medium red onion, finely chopped For the salad: 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix) - or  mixed bag from trader joes 3/4 cup sliced almonds, toasted 3/4 cup dried cranberries 3/4 cup fresh Italian parsley leaves, coarsely chopped Kosher salt Freshly ground black pepper Instructions Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine....
Read more