Instant Pot Oatmeal
This recipe uses steel-cut oats with twice the normal liquid and cooks for twice the normal time using a long release time to maximally absorb moisture for easier digestion.
Prep:
5 minutes
|
Cook:
10 minutes (plus time to pressure and natural release)
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Easy
Ingredients
4 cups water
1 level TBSP cashew butter
1 cup gluten-free steel cut oats
½ tsp salt
½ tsp cinnamon
¼ cup honey or maple syrup (optional)*
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946 ml water
1 level TBSP (15 ml) cashew butter
185 grams gluten-free steel cut oats
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) cinnamon
¼ cup (60 ml) honey (85 grams) or pure maple syrup (75 grams) (optional)*
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Rating
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Dietary Therapies
IBD-AID P2
mSCD
MED
Dietary Requirements
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Instructions
- Add water and cashew butter to the Instant Pot and blend with an immersion blender.
- Add salt, cinnamon, and honey or maple syrup (if using) and blend.
- Add steel cut oats and stir well (do not blend).
- Secure the lid on the Instant Pot and close the steam valve.
- Cook on Manual/Pressure Cook High for 10 minutes.
- When cooking is complete, allow the pressure to release naturally.
- Optionally serve with fruit or nuts if compliant with your plan and tolerated.
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Nutritional Info
Storage
Store in an airtight container in the fridge.
Notes
*Use honey or skip for IBD-AID; Use maple syrup for WFPB.
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