Ingredients
Units
Scale
- 1 cup steel cut oats
- 2 3/4 cups unsweetened dairy-free milk
- 2 tablespoons maple syrup
- 1/4 cup raisins
- 1 teaspoon ground cinnamon
- 1 apple, diced
Instructions
- Combine the oats, plant milk, maple syrup, raisins, cinnamon, and apple in the base of a 6-quart pressure cooker. Lock on the lid and set the cooking time to 6 minutes.
- Once the cooking time has finished, let the pressure come down naturally for 10 minutes.
- Release any remaining pressure and carefully remove the lid.
- Stir the cooked oatmeal and serve hot.
Notes
- Top your cooked oats with nuts or seeds for added texture and nutrition. Walnuts, pecans, sunflower seeds, pumpkin seeds, or hemp seeds are all great options.
- This recipe can easily be doubled for more servings.
- Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days.
- You also freeze any leftovers in a sealed container for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 242
- Sugar: 10.8 g
- Sodium: 134.5 mg
- Fat: 4.4 g
- Saturated Fat: 0.4 g
- Carbohydrates: 46.2 g
- Fiber: 5.6 g
- Protein: 6.1 g
- Cholesterol: 0 mg