Looking for a simple, healthy breakfast recipe? I love steel cut oats, there are so many ways to cook them. For this recipe, we use the Instant Pot – so your next steel cut oats breakfast is quick, delicious, and nutritious. Our peanut butter oatmeal…as some people call it, yummyness!
Peanut butter oatmeal
- 3 3/4 cups water
- 1 1/4 cups steel-cut oats not instant
- Peanut butter
- Peanuts chopped
Add the water and oats to the pot and stir to combine. Close and lock the lid. For chewy oats, pressure-cook for 10 minutes on HIGH pressure. For creamier oats, pressure-cook for 13 minutes on HIGH pressure.
When the cooking cycle completes, turn off the machine. To prevent scorching, don't let it switch to the "keep warm" setting. Allow the pot to cool down and release pressure naturally, about 10 minutes. Once the pressure has fully released, carefully open the lid away from you. (Consult your pressure cooker's manual to learn how to tell when it's safe to remove the lid.)
Add 1-2 tablespoons peanut butter, ½ a sliced banana, and 1-2 tablespoons of chopped nuts to each bowl.
Storage: Transfer the cooked oats to a storage container and allow to cool for 20 minutes. Cover and refrigerate for up to 1 week.
Reheating: Scoop individual servings of cooked oats. Add 1 tablespoon of water or milk to the chilled oats. Reheat in either a small pot over medium-low heat or the microwave for about 2 minutes. Stir the oats before serving.