With busy school mornings in the works, a quick and hearty breakfast is just what we need in this season. I'm guessing you might be a bit short on time in the mornings as well...and wondering what to put in your mouth that will taste awesome and fuel you well?

While our oats are cooking to perfection in the Instapot , I help my oldest pack his lunch and we usually put away some dishes from the night before so we start the day with a clean kitchen. #winning

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Before buying the Instapot, I truly dreaded cooking steel cut oats as they require constant stirring and attention to keep from burning on the bottom. Additionally, it would take 30+ minutes to get them soft....ain't nobody got time for that!

I've only had this magical machine for a couple of weeks but it has truly transformed my cooking experience. We've made everything from juicy pork chops (omg, the best), whole chickens (whaaat, in 10 minutes??), boiled eggs and sweet potatoes in it and everything has turned out wonderfully. 

Be on the look out for lots of instapot recipes in the coming days! 

Anyways, these oats are..

*creamy

*oh-so soft

*hearty

*filling

*perfectly sweetened

*dairy-free

*a nutritious complex carb source full of fiber + 5 grams of protein per serving! 

Enjoy and post a picture on your social media account using the hashtag #LetsGetSummitFit! 

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Creamy Instapot Steel Cut Oats

For overnight soaking:
-1 1/2 cup steel cut oats
-2 T kefir or plain yogurt

Next morning:
-soaked oats (drained and rinsed)
-3 cups almond milk
-3 T grass-fed butter
-1/2 cup raisins
-1/2 tsp cinnamon
-pinch of cardamon

What we serve on top of our oats: peanut butter, pumpkin seeds, hemp seeds, bee pollen, and raw cacao nibs

Instructions:

The night before, add oats + kefir or yogurt to a bowl. Fill with warm water until it covers the oats. Place a towel or lid on top of bowl and set on counter overnight. This process helps release the nutrients from the oats so they are easier to absorb and digest into your body. Whole grains are seeds and warm water + the yogurt (acidic medium) triggers the seed to release it's amazing nutrition...otherwise it's still "bound" up and harder for your body to process it! 

**If you forget this step or choose not to do it, disregard those instructions and just add dry oats directly to instapot the next morning with the rest of the ingredients. 

The next morning, drain water from oats and add them to your instapot. Add remaining ingredients, close the lid, move knob on the top of the pot to "seal" and then hit "manual" button to choose 4 minutes of cook time.

It will take about 10 minutes for the instapot to build up pressure before it cooks for the 4 minutes. Once it's done, allow it to depressurize for 10 minutes before releasing valve to let out remaining steam. The instapot will tell you how many minutes it's been depressurizing so no need to set a timer. Remove lid and serve!  

Enjoy!

P.S. This post contains affiliate links which help support this blog and allow me to continue creating daily content for you. By ordering through these links you help fund this blog. As always, thank you for reading and being a part of this community! 

What is your favorite oatmeal topping? Share with us in the comments! 

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