Servings: 4 people
Calories: 416kcal
Equipment
- instant pot
Ingredients
- ½ tbsps ghee or butter
- 2 cups steel cut oats
- 3 cups unsweetened vanilla almond milk
- 1 cups water
- 2 peaches sliced
- 2 tbsps honey
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
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 peaches for 2-3 minutes and then the oats for 1 minute stirring as needed to heat all the oats.
- Add cinnamon and nutmeg and mix in well.
- Hit the Cancel button on the IP to turn off the heat. Add the almond milk and water 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 5 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.
- Mix in the honey and add more cinnamon and nutmeg to tastes.
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 and nutmeg before adding the liquids.
- For next-level flavor grate fresh nutmeg
Nutrition
Calories: 416kcal | Carbohydrates: 70g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 247mg | Potassium: 143mg | Fiber: 11g | Sugar: 15g | Vitamin A: 245IU | Vitamin C: 5mg | Calcium: 276mg | Iron: 4mg
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