Ginger Almond Oatmeal

By: The Essential Indian Instant Pot Cookbook by Archana Mundhe

Ginger Almond Oatmeal
cuisine icon Cuisine
Indian
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["VEGAN VARIATION
Substitute non-dairy milk, such as almond milk, for the low-fat milk."]
cuisine icon Keywords
30-60 min, 4 servings, breakfast, brown sugar, contributed, cook 30 min, easy, grated fresh ginger, ground cardamom, ground cinnamon, indian, kosher salt, low-fat milk, maple syrup, prep 5 min, pressure cook, raw cashews, rolled oats, saffron, sliced almonds

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon Servings
4 servings
Ingredients
  • 1 cup rolled oats
  • 2 1/2 cups low-fat milk
  • 1 tbsp brown sugar
  • 1 tsp grated fresh ginger
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 pinch saffron
  • 1 tbsp raw cashews
  • 1 tbsp sliced almonds
  • maple syrup
Instructions
  • Pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the pot.
  • In an oven-safe glass bowl that will fit in the Instant Pot, combine the oats, 1 1/2 cups of the milk, the brown sugar, ginger, cardamom, cinnamon, salt, saffron, cashews, and almonds and stir together. Place the bowl of oats on the rack.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.
  • Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the remaining 1 cup milk into the oatmeal until combined.
  • Ladle the oatmeal into bowls, sprinkle with almonds and cashews, drizzle with maple syrup, and serve.
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