Ginger Almond Oatmeal

This warm oatmeal with zesty ginger flavor is accented with the perfect crunch from almonds and cashews. Make it ahead of time, store in an airtight container in the refrigerator, and dole out individual portions on busy weekday mornings. Stir in a little more milk before reheating, as the oats absorb a lot of liquid. Drizzled with maple syrup, this is a delicious and hearty way to start the day.

Cuisine

Indian

Course

Breakfast

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4 servings, Archana Mundhe, 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 Time

5 min

Cook Time

30 min

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.

Notes