Happy New Year! As the calendar turns to a new year, I always take some time to reflect on what is working and what could be improved upon. One thing is having easy and healthy breakfasts available for my family. My boys are teenagers and are pretty lazy when it comes to breakfast - so am I. My older son gets up really early for high school and I can hear him rustling through the snack cabinet for a handful of pretzels for breakfast most mornings. I don't exactly hop out of bed to cook him anything either. We can do better. That is why I prepared these jars of Apple Pie Steel-Cut Oatmeal in my favorite glassware - Bonne Maman jelly jars. I literally use them for everything. While it is the best jelly in the world, I am most in love with the jars. Drinking glasses, candle holders, spice organization, and now - healthy breakfast containers!
I used the "pot-in-pot" method, which is my favorite way to cook grains. There is no mess, no sticking, and no pesky burn message. The jars are filled with the ingredients, covered with foil (or lightly topped with a lid - don't twist) and then steamed until finished. I allow the pressure to release naturally, just to ensure a tender and creamy result. When cool enough, I tighten the lid and throw them in the fridge to be reheated in the morning with a pat of butter and a splash of milk. Nothing could be easier, and I know everyone is starting their day off with a healthy breakfast. I provide a recipe for one jar but scale up as needed.
Instant Pot ® Apple Pie Steel-Cut Oatmeal
1/4 cup steel-cut oatmeal
2 3/4 cups water, divided
1/2 cup chopped apple (peel on or off)
pinch of lemon zest (optional)
1/8 t. ground cinnamon
pinch of salt
1 tablespoon maple syrup (or your preferred sweetener)
1 tablespoon chopped nuts (I used pecans)
1. Place trivet inside Instant Pot® and pour in 2 cups of water.
2. Pour oats, 3/4 cup water, diced apple, lemon zest, cinnamon, salt, and maple syrup into a 13 oz. jar. Cover with foil or lightly nestle a lid on top, being sure not to twist closed. Repeat process for up to three more jars.
3. Lock lid, making sure the valve is in the sealing position. Set to manual high-pressure for 12 minutes. When finished, allow the pressure to release naturally. The jars will be HOT. Remove carefully. Stir in the nuts. I like to serve with a splash of milk and a pat of butter. If refrigerating, wait to add these until after they have been reheated.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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