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Instant Pot Steel-Cut Oats
Breakfast American

Instant Pot Steel-Cut Oats

4.9

Prep
5 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water and oats in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Oats will thicken as they cool.

By MoMosGoGo

Herbed Pumpkin Gravy

Herbed Pumpkin Gravy

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
  2. 2 Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.
  3. 3 Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.

By R Holland

Peanut Butter and Maple Oatmeal
Breakfast

Peanut Butter and Maple Oatmeal

4.2

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Bring water to a boil in a saucepan, stir steel cut oats into water, and reduce heat to medium-low. Cover and cook until oats are tender, 5 to 7 minutes, stirring occasionally. Remove from heat and let stand 1 minute.
  2. 2 Stir peanut butter, maple syrup, and brown sugar into oats.

By Gary Barnett

Carrot Cake Freezer Energy Balls
Appetizer

Carrot Cake Freezer Energy Balls

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Line a baking sheet with parchment paper and set aside.
  2. 2 Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
  3. 3 Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

By Yoly

Healthy Baked Steel Cut Oatmeal

Healthy Baked Steel Cut Oatmeal

4.1

Prep
10 min
Cook
65 min
Total
555 min

Instructions

  1. 1 Bring milk to a boil in a saucepan; immediately reduce heat to medium-low. Stir oats and vanilla into the milk. Stirring occasionally, cook at a simmer until the oats are soft, about 20 minutes. Set aside to cool slightly.
  2. 2 Mix bananas, eggs, and applesauce in a large bowl. Mix baking powder, cinnamon, and salt in a small bowl; stir into the banana mixture. Add oats mixture to the bowl; stir. Fold raisins through the oat mixture; pour into a 9x13-inch baking dish. Cover dish with plastic wrap; refrigerate 8 hours to overnight.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Remove plastic wrap from baking dish and bake in preheated oven until golden brown, 45 to 60 minutes.

By brookelyn

Chewy No-Bake Granola Bars
Lunch American

Chewy No-Bake Granola Bars

4.3

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Grease a 9x13-inch baking dish.
  2. 2 Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.
  3. 3 Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine.
  4. 4 Spread oat mixture into the prepared baking dish. Press chocolate chips into the top. Refrigerate until chilled, about 1 hour.
  5. 5 Sliced chilled granola mixture into 24 bars.

By Dana

Lactation Cookies with Chocolate and Cranberries
Dessert

Lactation Cookies with Chocolate and Cranberries

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix flaxseed meal and water together in a bowl; let sit for 3 to 5 minutes.
  3. 3 Beat butter, white sugar, brown sugar, and coconut oil into the flaxseed mixture using an electric mixer until a dough forms. Add eggs and mix well. Pour in vanilla extract and mix to combine. Beat in brewer's yeast, pink salt, and baking soda. Add in flour a little at a time on low speed. Stir in oats, chocolate chips, and cranberries.
  4. 4 Scoop cookies onto a baking sheet, flattening a little so they are not balls.
  5. 5 Bake in the preheated oven until edges are set and golden, about 12 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely.

By Tausha Jones

Savory Oat Risotto
Dinner American

Savory Oat Risotto

4.6

Prep
10 min
Cook
43 min
Total
53 min

Instructions

  1. 1 Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
  2. 2 Measure out 2 tablespoons spring onion tops and reserve.
  3. 3 Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
  4. 4 Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
  5. 5 Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
  6. 6 Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.

By Leslie Kelly

Steel-Cut Oats and Quinoa Breakfast
Breakfast

Steel-Cut Oats and Quinoa Breakfast

4.8

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
  2. 2 Stir almond meal and flaxseed meal into oat-quinoa mixture; pour into a glass container and top with cinnamon. Let cool for about 15 minutes. Transfer to the refrigerator for storage.

By AnneP

Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread

Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread

3.4

Prep
50 min
Cook
60 min
Total
1355 min

Instructions

  1. 1 Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
  2. 2 Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
  3. 3 Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
  4. 4 Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
  5. 5 Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
  6. 6 Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
  7. 7 Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
  8. 8 Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
  9. 9 Remove loaves from pans and cool on a wire rack.

By judy2304

Cranberry, Cinnamon, and Brown Sugar Steel Cut Oats
Breakfast

Cranberry, Cinnamon, and Brown Sugar Steel Cut Oats

5.0

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Bring water to a boil in a large pot. Stir oats into boiling water and cook at a boil until the mixture begins to thicken, about 5 minutes. Season oats mixture with salt; stir.
  2. 2 Reduce heat to low and simmer oats until beginning to soften, about 20 minutes.
  3. 3 Stir milk, brown sugar, melted butter, and cinnamon together in a bowl with a whisk until smooth; stir into the oats mixture. Continue cooking the oats until tender, 10 to 15 minutes more.
  4. 4 Stir cranberries into the oatmeal to distribute throughout the mixture; cook just until the berries are warmed, 2 to 3 minutes.

By Be Prime

Easy Instant Pot® Creamy Pumpkin Spice Steel-Cut Oats
Breakfast

Easy Instant Pot® Creamy Pumpkin Spice Steel-Cut Oats

3.5

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine water, oats, almond milk, brown sugar, cinnamon, nutmeg, ginger, and cloves in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Let pressure release naturally for 10 minutes. Finish releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir with a silicone spatula until oats are combined and thick.

By Fioa

Instant Pot® Apple-Rosemary Steel-Cut Oats
Breakfast

Instant Pot® Apple-Rosemary Steel-Cut Oats

4.0

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place oats into a multi-functional pressure cooker (such as Instant Pot®). Add water, almond milk, apple, dates, rosemary, vanilla extract, cinnamon, and salt. Stir until ingredients are just combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Let sit for 5 minutes before releasing pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Stir cooked oatmeal and top with chopped pecans.

By Tammy Lynn

Instant Pot® Cranberry-Pumpkin Steel Cut Oatmeal
Breakfast

Instant Pot® Cranberry-Pumpkin Steel Cut Oatmeal

3.6

Prep
5 min
Cook
13 min
Total
28 min

Instructions

  1. 1 Place oats in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle with pumpkin pie spice and salt. Add water, milk, pumpkin puree, and cranberries. Stir lightly.
  2. 2 Close and lock the lid. Set to Manual; select high pressure according to manufacturer's instructions. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Keep warm for 5 minutes more after cooking time is complete.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in honey; divide oatmeal into 4 bowls. Top each serving with 1 tablespoon walnuts and 1 1/2 teaspoons brown sugar.

By Tammy Lynn

Instant Pot® Vegan Steel-Cut Oats with Apple and Cinnamon
Breakfast

Instant Pot® Vegan Steel-Cut Oats with Apple and Cinnamon

5.0

Prep
5 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine water, almond milk, oats, maple syrup, flax seed meal, apple, cinnamon, and almonds in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid. Stir oatmeal thoroughly and serve immediately.

By Johanna Crowell Norry

Pumpkin Pie Oatmeal
Breakfast

Pumpkin Pie Oatmeal

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
  2. 2 Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.

By ASHESGIZ

Make-Ahead Steel-Cut Oats
Breakfast

Make-Ahead Steel-Cut Oats

4.0

Prep
10 min
Cook
35 min
Total
525 min

Instructions

  1. 1 Bring water and salt to a boil in a pot. Pour in oats and return to a boil while stirring. Reduce heat and let simmer until water is absorbed, 20 to 25 minutes.
  2. 2 Remove oats from heat and immediately stir in walnuts and raisins. Stir in agave nectar, vanilla extract, and cinnamon.
  3. 3 Divide oat mixture into 4 portions in bowls. Cover and refrigerate overnight, or up to 5 days.
  4. 4 When ready to prepare, add 2 tablespoons milk to each portion. Heat in a microwave for 1 minute and 30 seconds, stirring halfway through cook time.

By Tracey D

Banana Foster Steel-Cut Oats
Breakfast

Banana Foster Steel-Cut Oats

4.7

Prep
10 min
Cook
21 min
Total
31 min

Instructions

  1. 1 Bring water to a boil in a saucepan. Stir in oats; cook until tender, 10 to 20 minutes. Stir heavy cream, brown sugar, butter, and cinnamon into the oats; simmer for 5 minutes. Add diced banana and walnuts; cook for 1 to 2 minutes more.
  2. 2 Remove oats from heat and stir in vanilla extract. Serve in bowls topped with sliced banana.

By mamabear

Steel-Cut Oatmeal
Breakfast

Steel-Cut Oatmeal

4.8

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Bring water and salt to a boil in a saucepan. Stir oats into boiling water; cook oats until thick and soft, 20 to 30 minutes.
  2. 2 Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking, stirring frequently, for 10 minutes more.
  3. 3 Sprinkle sugar over oats to serve.

By rblakley

Cocoa Oatmeal
Breakfast

Cocoa Oatmeal

3.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir 2 cups water, milk, and oats together in a large saucepan; bring to a boil. Reduce heat to medium-low and cook oats at a simmer until softened and beginning to thicken, about 15 minutes.
  2. 2 Stir 1 cup water, mashed banana, flax seed, cocoa powder, cinnamon, and nutmeg through the oats; continue cooking at a simmer until thick, about 10 minutes. Fold walnuts into the oatmeal.

By Karen Moorse

Instant Pot Apple Pie Steel-Cut Oats
Breakfast American

Instant Pot Apple Pie Steel-Cut Oats

4.3

Prep
5 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine water, oats, apple, cinnamon, salt, and nutmeg in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Seal the vent. Select Manual function; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure naturally. Stir and remove the pot carefully with oven mitts.

By Pamela Wurtz

Rustic Grain Cereal
Breakfast

Rustic Grain Cereal

5.0

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Combine 1/2 cup water and wheat berries in a small saucepan; bring to a boil. Cover saucepan, remove from heat, and set aside for wheat berries to soak, about 10 minutes.
  2. 2 Melt butter in a 2-quart saucepan over low heat; cook and stir oats, pecans, and almonds in melted butter until golden and fragrant, about 5 minutes. Carefully pour boiling water into nut mixture; add wheat berries and dried apples. Cover saucepan and cook over low heat, without stirring, until wheat berries are tender, about 20 minutes; stir in sugar, cinnamon, and salt.

By BABYLADY4

Slow Cooker Coconut Steel-Cut Oats
Breakfast

Slow Cooker Coconut Steel-Cut Oats

4.5

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Place water, oats, almonds, pears, coconut cream, cane sugar, coconut flakes, flax seeds, coconut oil, sea salt, and vanilla extract into a 6-quart or larger slow cooker. Stir to combine.
  2. 2 Cook on Low until thoroughly combined, about 8 hours.

By JW

Pina Colada Steel-Cut Oats
Breakfast

Pina Colada Steel-Cut Oats

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Pour pineapple juice from both cans into a measuring cup. Add enough water to equal 3 cups.
  2. 2 Bring pineapple juice-water mixture, coconut milk, and milk to a boil in a saucepan. Reduce heat to medium-low; add steel-cut oats and salt. Cook, stirring occasionally, until tender, about 20 minutes. Add more water if oats look dry.
  3. 3 Add pineapple chunks, coconut, brown sugar, flax seeds, vanilla extract, and ginger to the oats. Cook until brown sugar dissolves and pineapple is heated through, about 10 minutes.

By wiglet

Ginger Cashew Sunflower Seed Granola
Breakfast

Ginger Cashew Sunflower Seed Granola

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. 2 Stir honey, coconut oil, and maple syrup together in a saucepan over low heat until completely melted and combined, 3 to 5 minutes.
  3. 3 Combine cereal, oats, sunflower kernels, cashews, ginger, cardamom, and cinnamon together in a large bowl. Pour honey mixture over cereal mixture and stir until completely coated. Pour cereal mixture in a layer on prepared baking sheet.
  4. 4 Bake in the preheated oven until golden brown, about 40 minutes.

By kflamed13

Slow Cooker Oats
Breakfast American

Slow Cooker Oats

4.0

Prep
10 min
Cook
360 min
Total
370 min

Instructions

  1. 1 Combine water, steel-cut oats, apple, raisins, butter, brown sugar, cinnamon, and vanilla in a slow cooker; stir until well combined and sugar is dissolved. Cover and cook on Low until oats are tender and creamy, 6 to 7 hours. For a softer texture, cook for 8 hours. If your slow cooker runs hot, cook on the Warm setting instead of Low.

By brandysue