Prepare to change up your usual morning routine with an intriguing new oatmeal flavor. This quick and easy steel-cut oats pairs the herbal flavor of rosemary beautifully with the warming scents of cinnamon and apple in the fall. It’s just the right amount of sweet from the dried dates, and I loved it with the pecans on top.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup steel-cut oats
- 2 cups water
- 1 cup unsweetened almond milk
- 1 large apple – peeled, cored, and diced
- ⅓ cup dried pitted dates, diced
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 teaspoon chopped pecans, or to taste (Optional)
Instructions
- Place oats into a multi-functional pressure cooker (such as Instant Pot®). Add water, almond milk, apple, dates, rosemary, vanilla extract, cinnamon, and salt. Stir until ingredients are just combined. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Let sit for 5 minutes before releasing pressure using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Stir cooked oatmeal and top with chopped pecans.