Ingredients
1T butter
1 cup steel cut oats
1T maple syrup
¼t Hawaiian or kosher salt.
3 ¼ cups water
1 cup steel cut oats
1T maple syrup
¼t Hawaiian or kosher salt.
3 ¼ cups water
Melt butter in the Instant Pot using the sauté function. Stir in steel cut oats, maple syrup, and salt. Stir about 5 minutes, or until you can start to smell the oats cooking in butter.
Cook on high-pressure for 10 minutes. Let the pressure further release for 10 minutes, and then release by hand, being very careful not to steam your hands or face.
Eat immediately, or toss into a Tupperware and refrigerate. To re-heat later in the week, microwave a serving in a bowl for about 45 seconds.
Cook on high-pressure for 10 minutes. Let the pressure further release for 10 minutes, and then release by hand, being very careful not to steam your hands or face.
Eat immediately, or toss into a Tupperware and refrigerate. To re-heat later in the week, microwave a serving in a bowl for about 45 seconds.
Notes
- Makes enough oatmeal to feed breakfast for two people Monday-Thursday, and keeps well in the fridge.
- Traditional oatmeal breakfast at our house includes fresh fruit and pistachios
- You can also go savory, and top with an over-easy egg, bacon, grated cheese, and a touch of sriracha
