Steel cut oats cook up perfectly creamy in the pressure cooker. This recipe adds banana + walnuts, flaxseed meal, and chia seeds for a serious omega-3 boost.
1 cup steel cut oats*
2 cups water
1 cup unsweetened almond milk
1/4 cup walnuts, chopped fine
2 tablespoons ground flaxseeds (flaxseed meal)
2 tablespoons chia seeds
1 large ripe banana, mashed
2 tablespoons pure maple syrup**
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Chopped toasted walnuts
A sprinkle of ground cinnamon
Your favorite nut milk
Add all ingredients (except toppings) to Instant Pot. Stir to combine. Place the lid on the pot and make sure the release valve is in the “sealing” position.
Use the manual button and set the timer at 10 minutes. Once the 10 minutes is up, quick-release by flipping the release valve to “venting.”
Scoop oats into bowls and serve with optional toppers if desired.
Leftovers keep well in the refrigerator for up to 3 days. I love keeping extras in the fridge for super-quick breakfasts.
* If you’re on a gluten-free diet, be sure to use certified gluten-free oats.
** Feel free to reduce or even omit the maple syrup, depending on how sweet you like (or don’t like) your oatmeal.