Mornings can be so hectic. We know that. Let your slow cooker relieve the pressure of cooking breakfast with this overnight Instant Pot recipe. While you sleep, your slow cooker is making your breakfast—what could be better?
1 teaspoon coconut oil
4 cups diced Granny Smith apple (about 1 pound)
2 cups gluten-free steel-cut oats (such as Bob's Red Mill)
7 cups water
1/2 cup honey
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 (13.66-ounce) can light coconut milk
Toasted cashews (optional)
Additional diced Granny Smith apple (optional)
How to Make It
Coat the inner pot of a 6-quart Instant Pot® with oil. Combine apple and next 6 ingredients (through coconut milk) in inner pot. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 6 hours cook time. Stir well before serving. Garnish with toasted cashews and additional diced apple, if desired.
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