Steel-Cut Oatmeal with Cranberries and Almonds

By: The Ultimate Instant Pot CB for Two by Janet Zimmerman

Steel-Cut Oatmeal with Cranberries and Almonds
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Make It Dairy-Free: Use a neutral vegetable oil or coconut oil to toast the oats, and replace the whole milk with a plant-based milk or more water."]
cuisine icon Keywords
2 servings, 30-60 min, breakfast, breakfast recipe, contributed, cook 24 min, dried cranberries, easy, instant pot breakfast recipes, instant pot oatmeal, instant pot oatmeal recipe, instant pot recipe, modern, oatmeal, oatmeal recipes, pinch kosher salt, prep 5 min, pressure cook, pressure cooker recipes, sauté, steel cut oats, sugar, toasted chopped almonds, unsalted butter, vanilla extract, water, whole milk

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

serving icon Servings
2 servings
Ingredients
  • 1 tbsp unsalted butter
  • 1/2 cup steel cut oats
  • Pinch kosher salt
  • 2 tsp sugar
  • 1 cup Water
  • 1/2 cup whole milk
  • 1/4 tsp vanilla extract
  • 1/4 cup dried cranberries
  • 1/4 cup toasted chopped almonds
Instructions
  • Select Sauté and adjust to Medium heat. Add the butter to the inner pot. When the butter has melted and stopped foaming, add the oats and stir to coat with the butter. Continue cooking for 2 to 3 minutes, or until the oats have a nutty aroma.
  • Add the salt, sugar, water, milk, vanilla, and cranberries. Stir to combine.
  • Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 10 minutes. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  • Unlock the lid. Spoon the oatmeal into two bowls and top with the almonds. Adjust to your taste, adding extra milk or sugar if you like.Double It: Oatmeal is a great recipe for doubling, since the leftovers keep well for a couple of days in the refrigerator. Double all the ingredients and increase the salt to ¼ teaspoon. Cook time remains the same.
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