Ok so this is a recipe I’ve made a few times. First time it came out great, and I had a few flops.
It’s based on this recipe, but that’s an overnight slow-cooker recipe, which I’m not really interested in. I’d rather make breakfast in the morning and then fill the slow cooker with fixings for dinner.
So here’s my recipe converted for the instant pot so it really only takes about 30 mins from when you stumble into the kitchen before you have a steamy bowl of oatmeal.
1.5 cups steel cut oats (do not substitute quick cooking, instant, or rolled oats), gluten free if needed
3 cups water
2 cups milk
1 large mashed ripe bananas, plus one skinned diced apple (you can do all apples or all banana depending on what you have)
3 tablespoons ground flaxseed meal (Really good stuff if you’ve never had it, good for you too!)
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg (it’s an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.)
1/2 teaspoon kosher salt
Put it all in your instant pot and give it a quick stir to combine and set it for high pressure for 5 mins.
After the cooking it done leave it until the pressure releases naturally. Then stir again and serve. I like mine with brown sugar and crushed pecans. My wife likes to slice bananas on the top. My daughter mixes yogurt in hers, but I don’t recommend that, she also dips strawberries in ketchup.