Try this Three Minute Steel-Cut Oats recipe, or contribute your own.
- 2 cups water
- pinch salt
- 1 cup steel cut oats
- 1 cup non-dairy milk (unsweetened, soy, oat or almond m
- 1/2 vanilla bean (optional)
- 1 stick (optional)
- 1/2 cup raisins (or other dried fruit)
- 1 teaspoon cinnamon (ground)
- 1/4 cup walnuts (toasted)
- 1/2 tablespoons maple syrup (agave or sweetener of choice)
- olive oil (optional stir in with everything at the beginning)
- Carbohydrate 0.523835 g
- Cholesterol 0 mg
- Fat 0.00806 g
- Fiber 0.345149990081787 g
- Protein 0.025935 g
- Saturated Fat 0.0022425 g
- Serving Size 1 1 serving (119g)
- Sodium 43.563000004007 mg
- Sugar 0.178685009918213 g
- Trans Fat 0.0037765 g
- Calories 2 calories
Step-by-step
- Add the water, milk, salt, oats, vanilla bean, cinnamon stick, and 1/4 cup of raisins to the Instant Pot.
- Lock the lid and set the Instant Pot to Manual and cook for 3 minutes. When time is up, let the pressure come down and open the pot.
- Carefully remove the lid. Check to see if the oats are cooked enough. If not, lock the lid back in place and let it sit for 5 to 10 minutes without any heat
- Once oats are cooked, remove the vanilla bean and cinnamon stick and set aside.
- Stir in and add the cinnamon, walnuts, remaining raisins and sweetener to taste. Refrigerate leftovers and save them for another breakfast during the week! the oatmeal will last up to 4 days in the refrigerator.
- Note: using a dairy milk is not ideal, dairy tends to scorch.
Pressure cooking resolves the traditional thirty-minute stovetop delay by raising the boiling point of water inside a sealed vessel. This elevated atmospheric pressure forces moisture into the dense endosperm of the oat groats much faster than atmospheric boiling. Using a precise two-to-one liquid ratio of water and non-dairy milk prevents scorching while generating enough steam to drive the cooking process. Avoid dairy milk entirely because casein proteins curdle and burn under pressure.
Chemical extraction occurs rapidly when whole spices meet hot liquid under pressure. Splitting a vanilla bean exposes tiny seeds containing vanillin molecules that dissolve efficiently into the starchy cooking water. Meanwhile, volatile compounds in the cinnamon stick infuse the entire mixture. Incorporating a small amount of olive oil at the beginning introduces lipids that coat the starches, yielding a glossy texture and preventing the porridge from forming a thick skin on top.
Natural pressure release is mandatory for this recipe rather than a quick release. Allowing the cooker to sit undisturbed for ten minutes lets residual heat finish softening the grain structure without blowing out boiling starch through the valve. Toasting walnuts beforehand activates Maillard reactions in the nut proteins, creating nutty pyrazines that contrast sharply with the soft, hydrated texture of the oats.
Leftovers store safely in an airtight container in the refrigerator for up to four days due to the lack of perishable dairy. Reheat individual portions with a splash of water to reconstitute the gelatinized starches. Serve alongside fresh berries or sliced tart apples to provide an acidic balance that cuts through the rich, toasted walnut fats.
