Spicy Lentils
Ginger Almond Oatmeal
| By : |
This warm oatmeal with zesty ginger flavor is accented with the perfect crunch from almonds and cashews. Make it ahead of time, store in an airtight container in the refrigerator, and dole out individual portions on busy weekday mornings. Stir in a little more milk before reheating, as the oats absorb a lot of liquid. Drizzled with maple syrup, this is a delicious and hearty way to start the day.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
|
Ingredients
- 1 cup rolled oats
- 2 1/2 cups low-fat milk
- 1 tbsp brown sugar
- 1 tsp grated fresh ginger heaping
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 pinch saffron
- 1 tbsp raw cashews coarsely chopped, plus more for serving
- 1 tbsp sliced almonds plus more for serving
- maple syrup for serving
Ingredients
|
Instructions
- Pour
1 cup water into the Instant Pot and place the wire-metal steam rack in the pot. - In an oven-safe glass bowl that will fit in the Instant Pot, combine the oats,
1 1/2 cups of the milk, the brown sugar, ginger, cardamom, cinnamon, salt, saffron, cashews, and almonds and stir together. Place the bowl of oats on the rack. - Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.
- 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 the remaining
1 cup milk into the oatmeal until combined. - Ladle the oatmeal into bowls, sprinkle with almonds and cashews, drizzle with maple syrup, and serve.
Recipe Notes
VEGAN VARIATION
Substitute non-dairy milk, such as almond milk, for the low-fat milk.
This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals.
The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.
ARCHANA MUNDHE is a software engineer turned recipe developer, cooking instructor, and food blogger who writes at Ministry of Curry. Born and raised in western India, Mundhe now cooks and writes in New Jersey, where she lives with her husband and their two sons.
The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.
ARCHANA MUNDHE is a software engineer turned recipe developer, cooking instructor, and food blogger who writes at Ministry of Curry. Born and raised in western India, Mundhe now cooks and writes in New Jersey, where she lives with her husband and their two sons.
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