Monday, October 19, 2015

Pressure Cooker Breakfast: Steel-cut Oats

My electric pressure cooker. One of my favorite kitchen appliances. This one also slow cooks and sautés.
About a year ago, I posted a recipe for steel-cut oats cooked in the pressure cooker. The secret to pressure cooker oats is to use non-dairy milk. Cow's milk contains sugar - lactose, specifically -  and it can scorch to the bottom of your pot. Nut milks don't have lactose, nor much of any other sugar unless sweetened.

This new recipe still uses non-dairy milk, but the proportions are different. I made a mistake and added too much water the last time I made them. And, I liked it better! The oats are creamier and don't set up quite as stiff, which makes them better the next day.

Pressure Cooker Steel-Cut Oats, the 2015 version
(serves 4)

3 cups water
1 cup non-dairy milk, such as almond or coconut
1 cup steel-cut oats
12 dried apricots, chopped (see Note)
½ teaspoon vanilla extract
2 big pinches salt

4 Tablespoons chopped nuts or nut butter
4 teaspoons brown sugar or maple syrup

Put everything but the garnishes in the pressure cooker, lock down the lid, and bring up to pressure. Cook for 3 minutes (4 minutes at 5000 ft. altitude). Turn off the heat and allow pot to cool for 10 minutes. Release the pressure. To serve, garnish with chopped nuts and sweetener. Any nut is yummy but I really like roasted pistachios with dried apricots.

Note: Dried apricots can be sticky. If you freeze them for 10 minutes then chop them, they won't stick to your knife.

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