Ingredients
Instant Pot:
1 cup steel cut oats
1 cup milk or non-dairy milk
1 1/2 cups water
Slow Cooker:
1 cup steel cut oats*
2 cups water
2 cups milk or non-dairy milk
For both:
1/4 tsp sea salt
1/2 tsp cinnamon
1/4 tsp ground ginger
dash nutmeg
2 tbsp maple syrup or brown sugar
1 large apple, peeled and chopped
Toppings (optional):
Chopped nuts (walnuts, pecans, almonds)
Nut butter
Chia/hemp seeds
Sliced fruit
Instructions
Instant Pot:
- Combine oats, milk/water, apple and spices in the instant pot. Stir to combine.
- Cover lid and seal. Cook on manual/high pressure for 15 minutes. For creamier oats, cook for 20 minutes.
- Let naturally release for 10 minutes. Release extra steam, stir and serve.
Slow Cooker:
- Combine oats, milk/water, apple and spices in slow cooker. Stir to combine.
- Cook on low heat 6-8 hours, or on high heat 4 hours, until oats are creamy and slightly chewy.
Notes
This recipe works best in a smaller slow cooker; for a larger slow cooker, double (this recipe keeps in the fridge for 3-5 days, or the freezer up to 6 months).