Wake up to the smell of oats, subtle coconut, warm spices, and Granny Smith apples. All you have to do is let your slow cooker or Instant Pot to make breakfast. What could be better than that? This recipe serves 10 and is gluten-free, so it's perfect for serving family and friends during the holidays.
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 [SlowCook], 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.
[copyright] 2017 Oxmoor House, from InstantPot Weekday Meals, on newsstands 3/3/17