Peach Melba Steel-Cut Oats
Servings Prep Time
6servings 5minutes
Cook Time
10minutes
Servings Prep Time
6servings 5minutes
Cook Time
10minutes
Ingredients
  • 1 1/2cups steel cut oats
  • 5cups Water
  • 1/2cup pure maple syrup
  • pinch salt
  • 2cups peachessliced, fresh or frozen
  • 1cup raspberriesfresh or frozen
  • 1/4cup chia seeds
  • Frozen Whipped Cream Dollops
Instructions
  1. Add oats, water, syrup, salt, and peaches to the pressure cooker pot and stir.
  2. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
  3. When cooking is complete, use a natural release for 10 minutes (can also use a full natural release, if not in a hurry). If liquid sprays through valve, turn back to the sealed position and allow to cool for 5-10 more minutes.
  4. Sprinkle chia seeds over the top and stir in quickly, so they don’t clump together. Scatter the raspberries over the top and place the lid back on for 10 minutes to allow chia seeds to swell and raspberries to release some of their juices.
  5. Serve hot with a frozen whipped cream dollop in the center.
Recipe Notes

I like to prep the oats the night before, by placing the oats, water, syrup and salt in the pot. When I wake in the morning, I add the peaches and start the pressure cooker. After the cooking is complete, leave the oats in the pressure cooker, with the lid in place. The oats stay nice and hot for at least a half hour, while everyone is getting ready. When it’s time to eat, I stir in the chia seeds, top with raspberries, set the table, and pour milk while the chia seeds absorb some of the liquid.