Servings: 4 people
Calories: 578kcal
Equipment
- instant pot
Ingredients
- ½ tbsps ghee or butter
- 2 tbsps piloncillo or brown sugar
- 1 cinnamon stick or 1 teaspoon cinnamon
- 2 cups steel cut oats
- 2 cups almond milk unsweetened vanilla
- 2 cups water
- 1 cup Cheddar cheese
- 1 cup dried Cranberries
Instructions
- Turn on Sauté button on your Instant Pot and set to High. Once display reads “Hot” add the ghee. Once ghee is melted add the oats and toast for 1 minute stirring as needed to heat all the oats.
- Add cinnamon stick and piloncillo and mix in well.
- Hit the Cancel button on the IP to turn off the heat. Add the almond milk, water and salt to the IP.
- Place the IP lid on, and make sure the steam release valve is sealed. Pressure cook for 4 minutes. When it’s done pressure cooking, let the steam naturally release for 10 minutes.
- 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.
- Top with cheese and cranberries. Serve with hot sauce.
Notes
Toasting the oats is an underrated flavor enhancing technique. The nutty oat flavor is intensified by toasting in the ghee.
If you skip the toasting step you can alternatively add a ¼ teaspoon salt with the water and milk.
Toasting overall is a great way to release flavor from your ingredients. I like to quickly heat the cinnamon stick before adding the liquids.
If you skip the toasting step you can alternatively add a ¼ teaspoon salt with the water and milk.
Toasting overall is a great way to release flavor from your ingredients. I like to quickly heat the cinnamon stick before adding the liquids.
Nutrition
Calories: 578kcal | Carbohydrates: 86g | Protein: 21g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 345mg | Potassium: 40mg | Fiber: 11g | Sugar: 26g | Vitamin A: 283IU | Calcium: 409mg | Iron: 4mg
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