OATMEAL

By Meisje

Note: You may need to experiment to see how you prefer your oatmeal consistency. 3 cups of water will lend to a more watery oatmeal, but 2 1/2 cups water (or even a little less) will result in a firmer oatmeal.

This recipe makes 2-3 servings, depending on the amount of toppings you add. You can easily double the recipe and use the same cooking time. I usually make double or triple the batch and eat it for breakfast every day.

Ingredients

• 1 cup steel cut oats (or regular oats)
• 2 1/2 to 3 cups water, depending how how thick you like your oatmeal
• Topping choices: strawberries, bananas, blueberries, apples, pears, chopped dates, cinnamon, flax seed, flax seed, coconut flakes, peanut butter, maple syrup or agave, all kinds of nuts, vegan chocolate chips, etc.

Preparation

Step 1

Add steel cut oats and water to the Instant Pot. Place the lid on the Instant Pot and press the “Porridge” button (or Manual/Pressure Cook). Make sure it’s set to 6 minutes, and turn knob on the top of the lid to Sealing (not venting).

The Instant Pot will turn on and start to build pressure. After about 10 minutes, the timer will automatically set to 6 minutes. After the 6 minutes are done, it will need to sit for an additional 6-8 minutes to release the pressure (you will see the L0:02, etc. on the screen which means it is releasing pressure on low heat). When the pressure is released, remove the lid. (Note: If the pressure is not released, you won’t be able to open it).

Add the oatmeal to a bowl, and add toppings of choice. It will store in an airtight container in the fridge for 5-6 days.