Instant Pot Cinnamon Apple Steel Cut Oats
Ingredients:
2 small to medium honeycrisp apples, cut into bite-sized chunks (peeling optional)
2 tablespoons coconut oil
1 tablespoon honey
1 teaspoon ground cinnamon
1 cup steel cut oats (NOT quick cooking or instant steel cut oats)
1 cup unsweetened vanilla almond milk (or more water – NOT dairy milk)
2 cups water
1/4 teaspoon salt
toppings: more sweetener, cinnamon, crushed walnuts, dried fruit, milk of choice drizzle
Directions:
Hit the Sauté button on your Instant Pot and make sure it’s set to High. Add coconut oil. When the oil is melted and the display reads Hot, add cut apples to the IP.
Use a high heat spatula to stir the apples until they’re fully coated in coconut oil, and then add honey and cinnamon. Continue to cook for 4-5 minutes stirring frequently, or until the apples are tender to your liking and your house smells like apple pie.
Hit the Cancel button on the IP to turn off the heat. Carefully remove apples from the IP so only the flavored coconut oil remains in the insert. Add oatmeal, almond milk, water and salt to the IP.
Place the IP lid on, and make sure the steam release valve is sealed. Set the IP to Manual or Pressure Cook (new models) for 4 minutes. When it’s done pressure cooking, let the steam naturally release for 10 minutes. The oatmeal will continue to cook during this time.
Hit the quick release. After the float valve has gone down, remove the lid and very carefully stir to fully combine liquid and oatmeal. It will continue to thicken as it cools.
When the oatmeal looks more like oatmeal, toss in the previously cooked apples and stir until combined. Add your favorite toppings and a little more sweetener if you wish. Enjoy now or refrigerate for up to 4 days in a sealed container. Freeze individual portions for up to 3-4 months in a freezer safe container.
To reheat, add a couple tablespoons of water or milk of choice. Microwave on High in 30 second intervals and stir to loosen up the oatmeal.
