Ingredients
Scale
- 1 T. coconut oil
- 1 c. steel cut oats
- 3 c. water
- 1 c. canned light coconut milk
- 1/4 c. maple syrup
- 1 T. cinnamon, ground
- 1 T. fresh ginger, grated
- 1 t. vanilla
- 1 t. salt
- 1 large or 2 small apples, chopped
- 1/2 c. pecans, chopped
Instructions
- Saute oats in the instant pot over coconut oil for 2-3 minutes until golden brown. You will smell a nutty aroma.
- Add water, coconut milk and salt, and cook on the manual setting for 10 minutes with pressure valve sealed. Allow pressure to release naturally at the end of cooking ~ 3-5 minutes.
- Stir in maple syrup, spices, vanilla, apples and pecans. Let warm for 5 more minutes to allow the ingredients to play together before you enjoy!
Notes
If you prefer cooked over raw apples, add the apples prior to cooking. If you add them as written per the recipe, they will still have some crisp to them.
Nutrition
- Serving Size: 1 cup
- Calories: 217
- Sugar: 12.6 g
- Sodium: 392.1 mg
- Fat: 12.2 g
- Saturated Fat: 4.7 g
- Carbohydrates: 25.8 g
- Fiber: 4.1 g
- Protein: 3.5 g
- Cholesterol: 0 mg