Golden Steel Cut Oats

These golden Instant Pot oats have a cooking time of 6 minutes and resting time of 10 minutes (I used the slow release), but all it really takes is adding ingredients to the Instant Pot and setting it. I’ll get it started, go get dressed and by the time I’m back, I have a freshly made bowl of super creamy, really delicious steel cut oats ready.
 
Flavour wise, these golden oats are one of my favourites. They have turmeric and ginger, which help with inflammation and coconut milk for added creaminess. I add some honey or maple syrup at the end for added sweetness and more coconut milk to make them a little creamier. The bowl is then topped with cashews, dates and mango.

• 1 C steel cut oats
  
• 1 C coconut milk
  
• 1 C water
  
• 2 tsp ground turmeric
  
• 1 tsp ground ginger
  
• pinch Salt
  
• honey / maple syrup for sweetening (optional)
  
• toasted cahsews, chopped dates and mango slices for serving (optional)
  

Add the oats, milk, water, turmeric, ginger and salt to the Instant Pot and mix to combine.

Place the lid of the Instant Pot on and make sure the valve is in the sealing position. Cook on manual High Pressure for 6 minutes. The Instant Pot will take a few minutes to come up to pressure. The light will flash “ON” to indicate it is on and warming up and a countdown will start when it begins cooking.

When the pressure cooking is complete the Instant Pot will beep to notify you. Let it use natural release for 10 minutes (it has a timer which will start timing as soon as it’s done the 6-minute pressure cook). After 10 minutes, move the steam release vent up to release the remaining pressure. Once the float valve has dropped, open the lid. Cancel the Instant Pot to switch it off.

Add some coconut milk for added creaminess and mix well. Add honey to sweeten.
Divide the oats into two bowls and top with cashews, dates and mango