Steel-Cut Oats - Easy Camping Breakfast
By :The Spicy Apron
Print Recipe
Votes: 10
Rating: 5
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Brown Sugar, Oats
Prep Time 5 minutes
Cook Time 12 minutes
Servings
4 servings
Ingredients
  • 1 cup steel cut oats not quick cooking type
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • pinch salt to taste
  • 3 cups Water
  • 1/2 cup dried cranberries for topping
  • 1/2 cup slivered almonds for topping
Course Breakfast
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Brown Sugar, Oats
Prep Time 5 minutes
Cook Time 12 minutes
Servings
4 servings
Ingredients
  • 1 cup steel cut oats not quick cooking type
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • pinch salt to taste
  • 3 cups Water
  • 1/2 cup dried cranberries for topping
  • 1/2 cup slivered almonds for topping
Votes: 10
Rating: 5
Rate this recipe!
Instructions
  1. Put Oats, Brown Sugar, Butter, Salt, and Water into Instant Pot. Stir.
  2. Close lid and make sure the vent is set to "sealing." Press the Manual or Pressure Cook button and adjust the timer to 12 minutes. Instant Pot will pressurize then the countdown timer will begin.
  3. After the timer reaches zero, DO NOT release the steam valve yet. Let it "naturally release" it's pressure for 10-12 minutes. Then release the remaining steam by turning the pressure valve to "venting."
  4. Once steam has escaped, remove the lid. Stir oatmeal until desired consistency then serve in individual bowls with dried cranberries and slivered almonds. (or whatever toppings you like.) Clean up is a breeze! Enjoy!
3 replies
  1. cf48740
    cf48740 says:

    I made a single batch of this and loved it, but it didnt make enough for all 3 of us. I decided to make a larger batch so we could reheat it for a fast breakfast before work. I multiplied everything by 5. It ended up going into a “burn” mode. I shut it off as soon as I saw it, let pressure go down naturally and prepared for a scorched mess. Surprisingly, it wasn’t. It was thick but cooked. Next time I multiply the recipe, I’ll add more liquid.

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