Name: Peach Melba Steel-Cut Oats
Prep time: 5 min
Cook time: 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 cups steel cut oats; 5 cups Water; 1/2 cup pure maple syrup; pinch salt; 2 cups peaches (sliced, fresh or frozen); 1 cup raspberries (fresh or frozen); 1/4 cup chia seeds; Frozen Whipped Cream Dollops

Peach Melba Steel-Cut Oats

By :Marci Buttars

Cuisine

American

Difficulty

Easy

Browse Category

Breakfast

Duration

15-30 min

Diet	Celiac, Gluten Free, High Fibre, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Maple Syrup, Oats, Peaches

Prep Time

5 minutes

Cook Time

10 minutes

Servings

6 servings

Ingredients

1 1/2 cups steel cut oats
5 cups Water
1/2 cup pure maple syrup
pinch salt
2 cups peaches sliced, fresh or frozen
1 cup raspberries fresh or frozen
1/4 cup chia seeds
Frozen Whipped Cream Dollops

Cuisine

American

Difficulty

Easy

Browse Category

Breakfast

Duration

15-30 min

Diet	Celiac, Gluten Free, High Fibre, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Maple Syrup, Oats, Peaches

Prep Time

5 minutes

Cook Time

10 minutes

Servings

6 servings

Ingredients

1 1/2 cups steel cut oats
5 cups Water
1/2 cup pure maple syrup
pinch salt
2 cups peaches sliced, fresh or frozen
1 cup raspberries fresh or frozen
1/4 cup chia seeds
Frozen Whipped Cream Dollops

Instructions

Add oats, water, syrup, salt, and peaches to the pressure cooker pot and stir.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
When cooking is complete, use a natural release for 10 minutes (can also use a full natural release, if not in a hurry). If liquid sprays through valve, turn back to the sealed position and allow to cool for 5-10 more minutes.
Sprinkle chia seeds over the top and stir in quickly, so they don’t clump together. Scatter the raspberries over the top and place the lid back on for 10 minutes to allow chia seeds to swell and raspberries to release some of their juices.
Serve hot with a frozen whipped cream dollop in the center.

Recipe Notes

I like to prep the oats the night before, by placing the oats, water, syrup and salt in the pot. When I wake in the morning, I add the peaches and start the pressure cooker. After the cooking is complete, leave the oats in the pressure cooker, with the lid in place. The oats stay nice and hot for at least a half hour, while everyone is getting ready. When it’s time to eat, I stir in the chia seeds, top with raspberries, set the table, and pour milk while the chia seeds absorb some of the liquid.

https://tidbits-marci.com/

Marci Buttars

Marci is the mother of one sweet little girl and two high energy twin boys. She’s married to her motorcycle dream man and together they are raising their family in a small town in Utah. She obtained a Masters Degree in Nursing from Graceland University and currently works as a Family Nurse Practitioner with an emphasis in pediatrics. She has a passion for health and wellness and enjoys teaching these skills to others. She also has a great excitement for cooking and enjoys experimenting with a variety of ingredients and ethnic foods. She is thrilled to be sharing these recipes in her first cookbook and alongside her sister Cami on “TIDBITS”. Other hobbies include motorcycle adventures with her husband, running, arts and crafts with her children, and gardening.