Wake up to this Steel-Cut Oatmeal with Cranberries and Almonds in the morning. It is the perfect simple portion sized breakfast to enjoy for two. This guest recipe is from The Ultimate Instant Pot Cookbook For Two by Janet A. Zimmerman.
Oatmeal can be plain and boring. But not when it is nutty and creamy with an extra kick from tangy cranberries and toasted nuts. It’s all about what you add to the foundation. What’s nice about making oatmeal in your Instant Pot is that you can walk away. You don’t have to monitor the stove to prevent it from over boiling or drying out. Instead, you can just enjoy your coffee. If you’re rushed in the morning, make this the night before and refrigerate it, then reheat and top with the nuts for a warm, filling breakfast.
This recipe is made for 2 servings and is perfect for 3-quart or 6-quart IPs. If you like keeping your meal portions to two persons then check out more recipes in Janet A. Zimmerman’s The Ultimate Instant Pot Cookbook For Two cookbook and we’ve also reviewed it here.
Nutty, creamy steel-cut oats get an extra kick from tangy cranberries and toasted nuts in this easy recipe. If you’re rushed in the morning, make this the night before and refrigerate it, then reheat and top with the nuts for a warm, filling breakfast.
1 tablespoon unsalted butter
1⁄2 cup steel-cut oats
Pinch kosher salt 2 teaspoons sugar
1 cup water 1⁄2 cup whole milk
1⁄4 teaspoon vanilla extract
1⁄4 cup dried cranberries
1⁄4 cup toasted chopped almonds
1. 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.
2. Add the salt, sugar, water, milk, vanilla, and cranberries. Stir to combine.
3. 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.
4. 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 1⁄4 teaspoon. Cook time remains the same.
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.
- Serving Size: 1
- Calories: 218
- Sodium: 144 mg
- Fat: 14 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 6 g
Keywords: Instant Pot Steel-Cut Oatmeal with Cranberries & Almonds