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Steel-Cut PBJ Oatmeal with Raspberry Chia Jam
By :The Essential Vegan Instant Pot Cookbook by Coco Morante
Steel Cut PBJ Oatmeal
Print Recipe
PBJ sandwiches were one of my favorite foods growing up. I still love that flavor combination to this day, even in oatmeal form. Peanut butter is stirred into steel-cut oats, making them extra creamy, and a sprinkle of chopped peanuts on top adds a little crunch. The jam is a no-cook affair—it’s thickened with chia seeds, and you can make it with frozen raspberries year-round.
Steel Cut PBJ Oatmeal
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Course Breakfast
Cuisine Modern
Difficulty Medium
Browse Category Breakfast, Vegan & Vegetarian
Duration 15-30 min
Diet Vegan
Cooking Technique Sauté
Prep Time 0 minutes
Cook Time 27 minutes
Servings
4-6 Servings
Ingredients
Jam
  • 12 oz frozen raspberries 1 bag, frozen, thawed the fridge overnight,
  • 1/4 cup agave nectar or brown rice syrup
  • 1 tbsp chia seeds
  • 1 pinch fine sea salt
Oatmeal
  • 2 tbsp coconut oil
  • 1 1/2 cups steel cut oats
  • 4 1/2 cups Water
  • 1/4 cup smooth natural peanut butter
  • 1/2 cup roasted salted peanuts chopped
Course Breakfast
Cuisine Modern
Difficulty Medium
Browse Category Breakfast, Vegan & Vegetarian
Duration 15-30 min
Diet Vegan
Cooking Technique Sauté
Prep Time 0 minutes
Cook Time 27 minutes
Servings
4-6 Servings
Ingredients
Jam
  • 12 oz frozen raspberries 1 bag, frozen, thawed the fridge overnight,
  • 1/4 cup agave nectar or brown rice syrup
  • 1 tbsp chia seeds
  • 1 pinch fine sea salt
Oatmeal
  • 2 tbsp coconut oil
  • 1 1/2 cups steel cut oats
  • 4 1/2 cups Water
  • 1/4 cup smooth natural peanut butter
  • 1/2 cup roasted salted peanuts chopped
Steel Cut PBJ Oatmeal
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. To make the jam: In a bowl, combine the thawed raspberries, agave, chia seeds, and salt. Stir for about 1 minute, until the raspberries are mostly broken up, the agave nectar is dissolved, and the chia seeds are distributed evenly throughout. Cover and transfer to the refrigerator to firm up for at least 2 hours, or up to overnight. The jam will keep in an airtight container, refrigerated, for up to 1 week. Stir once more before serving.
  2. To make the oatmeal: Select the Sauté setting on the Instant Pot, add the coconut oil, and melt. Add the oats and cook, stirring often, for about 5 minutes, until the oats are aromatic and lightly toasted. Stir in the water, using a wooden spoon to nudge any browned bits from the bottom of the pot, and making sure all of the oats are submerged in the liquid.
  3. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Porridge setting and set the cooking time for 12 minutes at High pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  4. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the peanut butter, as well as any liquid sitting on top of the oatmeal.
  5. To serve, ladle the oatmeal into bowls and serve with a dollop of jam swirled in and the chopped peanuts sprinkled on top.