Fans of steel cut oats know that while they make for a high fiber breakfast, they aren’t the quickest thing to prepare in the morning. You might as well make risotto for breakfast, since you’ll spend about the same amount of time with the prepping and the stirring and the waiting.
The obvious shortcut here is to make a big batch ahead of time. But is there a way to also cut the overall cooking time, without impacting the final product? Absolutely. Enter your Instant Pot or Pressure Cooker.
Make Ahead Healthy Breakfasts
If you’ve checked out my Spinach, Ham & Egg Quinoa Cups or Cornbread Breakfast Muffins, then you’ll know I have a fondness for healthy breakfast recipes that can be made ahead of time (such as on a Sunday night). In this case, the pressure cooked oatmeal also freezes well, so I’ll sometimes make an entire weeks worth of breakfast and store single servings in the freezer.
It’s an added bonus here that you can scale back the effort and the cooking time from the traditional stove-top recipe. In this case, we’re going from the recommended 30 minutes of cooking time and all of the constant stirring down to an unattended 10 minutes. That’s what I really like about the pressure cooker. With two kids to feed as well, saving time is a big deal, thus I’ve done a lot of recipe development to convert many of my recipes to pressure cooker recipes.
If you’re a regular user of a Slow Cooker, then this general technique should be familiar: Combine all of your ingredients in the cooking vessel, stir and then cook. Though there is one big difference between pressure cookers, or Instant Pots, and crock pots – instead of waiting hours for it to be done, it’ll be done in minutes. That’s generally the way most pressure cooker recipes go. Hours down to minutes. Same result. I’m not sure why I didn’t get on board with the pressure cooker years ago.
Make Steel Cut Oats in a Pressure Cooker
This recipe is built for scale based on 1 cup of steel cut oats yielding about 4 servings. Since that barely makes a dent in my 10 quart pressure cooker, and will only last a day or two, I scale up all of the ingredients 3x here for a typical Sunday night batch. If you are looking to buy a larger pressure cooker, the model I have is available here on Amazon.
If you like your oats a little more soupy, then I’d recommend a 3:1 ratio of liquid to oats instead of my 2:1 and use 2 cups of water and 1 cup of milk for every cup of oatmeal.
Not only is this a hearty start to the day, it’s also a fiber rich breakfast with both soluble and insoluble fiber thanks for the berries and the oats. This makes it great no matter what type of meal plan you are on, whether it’s the longevity diet or a mediterranean diet.
- 1 cup Steel Cut Oats
- 2 Tablespoons Soaked Chia Seeds (optional)
- 1.5 cups Water
- 1/2 cup Milk
- 1 Tablespoon Honey
- 2 Tablespoons Maple Syrup
- 2 Tablespoons All-Fruit Preserves optional, for more fruity flavor
- 3/4 cup Mixed Berries thaw if frozen
- 1 Cinnamon Stick
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Combine all ingredients in your pressure cooker and stir well
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Following your cooker's directions, bring the ingredients to the high pressure setting and cook for 10 minutes
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The slow (natural) release method is best, but if you're hungry right now, you can run cool water over the cooker to release the pressure
I've never used a pressure cooker before! Any tips on purchasing one? Specific brands or things to look for? My recent post Roasted Asparagus & Melon Salad
What a great idea to make this in the pressure cooker – so smart! And I love the oats with the mixed berries – such a pretty color.
Hey Becky – Funny you ask….maybe this will be helpful: https://simpleawesomecooking.com/2013/04/press…
Thanks a bunch! The mixed berries did a nice job of dissolving into the oatmeal to give it a great flavor and color.
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Sounds good. My recent post Go Greek Lamb Chops (TM)