For hands-free steel cut oats, I reach for the pressure cooker, make a larger batch and refrigerate for breakfast all week. You can add whatever spices, dried fruit, or nuts you like, but I like to keep this simple with toasted oats, toasted nuts, maple syrup, and just a little nutmeg. Refrain from cooking with milk, sugar, or other additives. They tend to make the oats sputter more and create more mess inside your cooker. Instead, add everything else after cooking.
ingredients
makes 8-10 servings
15 Oz (2 1/2 Cups) Oats
64 Oz (8 Cups) Water
1 Teaspoon Table Salt
4 oz (1/2 cup) Sugar of choice, Maple Syrup, or Honey, approximate, to taste
3/4 Teaspoon Fresh Grated Nutmeg, optional
4 Oz (1 cup) Nuts, such as pecans, almonds, or walnuts, for serving
Milk of choice, optional, for serving
Butter of choice, optional, for serving
deviations & tips
Refrigerate or freeze and reheat leftovers.
If you omit the nuts, reduce the salt to 1/2 teaspoon or to taste.
Cooking with milk (dairy or plant-based) will create more sputtering inside your cooker during cooking.
For better flavor toast the oats and nuts.
the method
If desired toast the oats by heating a saute pan over medium, adding oats, and stirring and toasting for about 5 minutes or until fragrant. Add oats to pressure cooker, cover with water, and stir in salt. DO NOT fill your pressure cooker any more than halfway. DO NOT add any milk or sugar. Close pressure cooker and cook on high for 15 minutes with natural release. Once cooking time has finished, water will probably be sitting on top of the oats; stir it in along with sugar, maple syrup, or honey and any seasonings. Top with nuts, milk, or dried fruit if desired.
Pressure cooker steel cut oats with maple, toasted pecans, and vegan butter