We finally had a morning the 60s here! Yay! Fall is coming. And, what better way to welcome fall than with some soul warming, “fall” tasting steel cut oats made in the instant pot?
As a Stonyfield YoGetter, I was sent Bob’s Red Mill gluten free steel cut oats, Bob’s Red Mill organic coconut sugar and some vouchers for Stonyfield Grassfed Yogurt to make something amazing. I’m all for easy, delicious and cooked in my Instant Pot so I don’t goof up on my stove (yes, I’ve made a disaster with steel cut oats before on my stove).
For the best success, I use 1 cup of Bob’s Red Mill gluten free steel cut oats with 3 cups of non-dairy (which can scald) liquid, and a sprinkle of cinnamon. For this batch, I used 2 cups of water and 1 cup of unsweetened almond milk. And that was it. It all went into the instant pot on manual for 3 minutes with a natural release. I originally removed the lit at 10 minutes, but realized it needed a couple more minutes to absorb the liquid and finish cooking, so I put the lid back on in the warming mode for 5 more minutes. I feel like 15 minutes of natural release would be perfect.
While the pressure was coming down and they were finishing their cooking, I got out my pumpkin seeds, yogurt and an half an apple and diced it up for a topping. I also had my coconut sugar ready.
Once the steel cut oats were finished, they were topped with a bit of coconut sugar, vanilla yogurt, apples and pumpkin seeds. It was pretty much amazing. And, the steel cut oats made about four servings, so I saved some in the fridge for the next day’s breakfast as well.
Do you have a recipe that tastes like fall for breakfast to you? I really enjoy all things pumpkin (yes, with real pumpkin) so I might have to find a way to “pumpkin-ify” this recipe, too.
- Add water, milk steel cut oats and cinnamon to Instant Pot
- Lock the lid and set to "manual" for 3 minutes.
- Allow natural release for 15 minutes.
- Remove the lid and carefully stir.
- Serve in bowls with coconut sugar (to taste), vanilla yogurt, apples and pumpkin seeds.