Let me make this post as quick and easy to get through as making breakfast was this morning!
Based on the ratios provided by The Kitchn for creamy steel cut oats in the pressure cooker, I’ve made a couple of tweaks to add in your choice of frozen berries in a way that softens them up and suffuses their flavour through every inch of your bowl.
I used frozen haskap berries for this batch. If you haven’t tried haskaps, I think of them as a pleasantly tart version of a blueberry. They’re locally available here in BC (as they were in Ontario) and are purported to be significantly higher than vitamin C, potassium, and antioxidant properties compared with other common berries.
This recipe will produce 4-5 servings. Enjoy it warm today and pop the rest in your fridge for a no-fuss cold cereal tomorrow.
Ingredients
- 1 1/4 cups steel cut oats (traditional, not quick-cooking)
- 3 3/4 cups water
- 1 tbsp unsalted butter
- Three-finger pinch salt
- 3/4 cup frozen berries (or more to preference)
- Chopped nuts, milk, and maple syrup for serving (optional)
Process
With your Instant Pot (or other model of electric pressure cooker) on the saute function, melt the butter. Adding an oil to the pot will help reduce foam and butter, in particular, tastes great here.
Add in the oats, water and salt and lock the lid in place. Set to 10 minutes on high pressure.
Once cook time is done, allow for a 10 minute natural release until the valve has nearly dropped and the lid will easily open. Quickly add in the frozen berries, stir gently to distribute, and lock the lid in place for another five minutes to allow the berries to thaw and soften.
Serve oatmeal with desired toppings including chopped nuts (I used pecans), a drizzle of maple syrup and a splash of milk or milk substitute. Enjoy!
with abundance 