Coconut Oatmeal

This is a delicious winter breakfast idea which you can set to work while you get on with your morning routine. We love sharing @pressurecookrecipes because they are tried and tested. Thanks to Amy & Jacky.

Ingredients
 
1 cup (160g) steel cut oats or rolled oats
1 can (400ml) 100% unsweetened coconut milk, preferably organic
1 tablespoon (15ml) coconut oil
1 ¼ cup (313ml) cold water
1 teaspoon (5ml) vanilla extract
A pinch of salt
1 banana, thinly sliced
Optional: Crunchy granola or other sliced fruit
 
Method
 
Heat up your pressure cooker over medium heat (Instant Pot: press Saute button).
 
Melt 1 tbsp (15ml) coconut oil in the pressure cooker and toast 1 cup (160g) steel cut oats until fragrant (+-2 minutes).
 
Pour 313ml (1¼ cup) cold water, a pinch of salt, 1 tsp (5ml) vanilla extract, and 1 can (400ml) coconut milk in the pressure cooker.  Push Cancel.  Stir everything well.
 
Pro Tip: Make sure all the steel cut oats are submerged in the mixture and nothing is sticking to the bottom.
 
Select Pressure Cook on High for 10 minutes, then Full Natural Release (+-12 minutes)
 
Open the lid carefully.  The oatmeal will look watery when you first open the lid. Don’t panic! It’s normal.  Just stir well and it will thicken up as it cools.
 
Sweeten the coconut oatmeal accordingly with your choice of sweetener (honey/maple syrup/brown sugar).
 
Serve with thinly sliced banana and granola.  Drizzle more honey or maple syrup on the oatmeal if desired.
 
Notes:
Serving Portion: eating ¼ cup (20g) of steel cut oats per person for breakfast can keep us full for roughly 3 hours.  Do not fill your pressure cooker more than half way full with steel cut oats, as it is a foamy food.

For more delicious Instant Pot tried and tested recipes, head to the link below:

https://www.pressurecookrecipes.com/instant-pot-recipes/