Peaches and Cream Steel Cut Oats with Cinnamon Maple Drizzle
Servings 6
Power through your day with this hearty, healthy and flavorful breakfast. Both pressure cooker and slow cooker methods included.
Ingredients
Steel Cut Oats
- 1 1/2 cups steel cut oats
- 6 cups water
- pinch of salt
- 1/4 cup chia seeds
Cinnamon Maple Drizzle
- 1/2 cup pure maple syrup
- 2 tsp cinnamon
Instructions
Pressure Cooker Method
- Add oats, water, and salt to the pressure cooker pot and stir.
- Secure the lid and turn pressure release knob to the pressure position.
- Press the Pressure Cook button once for high pressure and use the + button to adjust to 10 minutes. Press start to begin cooking.
- While oats are cooking, combine maple syrup and cinnamon in a small jar with a tight fitting lid and shake vigorously to combine. Set aside.
- When pressure cooking is complete, use a natural release for 10 minutes (can also use a full natural release, if not in a hurry). If liquid sprays through the valve, either place a towel over the top of the valve or turn back to a sealed position and allow to cool for 5-10 more minutes.
- Sprinkle chia seeds over the top and stir in quickly so they don’t clump together.
- Place the lid back on the pot and let sit for 5-10 minutes to allow chia seeds to swell.
- To serve, warm the Peach Compote in the microwave or on the stovetop until nice and hot. Scoop oatmeal into a bowl, top with a Frozen Whipped Cream Dollop, cover with peach compote, and then drizzle with Cinnamon Maple Drizzle.
Slow Cooker Method
- Add oats, water and salt to the pressure cooker pot and stir.
- Secure the lid and turn pressure release knob to the steam position.
- Press the Slow Cook button twice for low slow cooking and using the + button to adjust time to 7 hours. Press start.
- When cooking is complete, sprinkle chia seeds over the top and stir in quickly so they don’t clump together.
- Place the lid back on the pot and let sit for 5-10 minutes. Serve as directed above.