Apple-Cinnamon Steel-Cut Oats (Instant Pot)
By the Gracious Vegan
With the Instant Pot, you can have a piping hot batch of apple-cinnamon whole-grain cereal ready in less than 30 minutes from stepping into the kitchen. There are countless ways to customize this recipe: choose different whole grains, your own apple type, and fun toppings. Serve 4-5 people at one breakfast, or portion it out for 4-5 days in a row for yourself.
See stovetop instructions under the recipe.
Makes 4-5 servings
Add the following ingredients to the Instant Pot. Lock the lid. Set the knob to “Sealing.” Use the “Multigrain,” “Pressure Cook,” “High,” or “Manual” setting. Set for 8 minutes. Use a 10-minute quick release (i.e., let it sit for 10 minutes after the 8 minutes of pressure-cooking is done, then move the knob to venting to release remaining steam, then open the lid).
3.75 cups water
1 cup steel cut oats or any combination of whole grains/seeds like buckwheat groats, amaranth, quinoa, millet, barley, spelt, kamut, flaxseed, and steel-cut oats
2 apples, peeled and grated or diced (or leave the peels on) (any kind of apple)
1/4 cup flaxseed meal (optional but very healthy)
1.5 teaspoons cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt (optional)
Remove the lid and stir the cereal. It is ready to serve with optional toppings:
Nondairy milk
Pecans or other nuts
Maple syrup, date paste, or other sweetener
Raisins or dates
This dish can be refrigerated or frozen for leftovers. You may need to stir in some nondairy milk or water when you heat them up to eat.
Stovetop instructions
The night before (or at least 2 hours before). In a medium-large saucepan, bring the water to a boil.
4 cups of water
Turn off the heat. Add the grains, apples, flaxseed meal and spices and stir. Cover and let stand 2 hours or overnight.
In the morning, set pan over medium heat, bring to a boil, reduce to low, and simmer until grains are tender, about 10-15 minutes. Add more water if needed.
See also
Timing: About 25 minutes, start to finish
Gluten-free