By :The Essential Vegan Instant Pot Cookbook by Coco Morante |
Course | Breakfast |
Cuisine | Modern |
Difficulty | Medium |
Browse Category | Breakfast, Vegan & Vegetarian |
Duration | 15-30 min |
Diet | Vegan |
Cooking Technique | Sauté |
Main Ingredient | Chia Seeds, Peanut Butter, Peanuts, Raspberries, Steel-Cut Oats, Water |
Prep Time | 0 minutes |
Cook Time | 27 minutes |
Servings |
4-6 Servings
|
- 12 oz frozen raspberries 1 bag, frozen, thawed the fridge overnight,
- 1/4 cup agave nectar or brown rice syrup
- 1 tbsp chia seeds
- 1 pinch fine sea salt
- 2 tbsp coconut oil
- 1 1/2 cups steel cut oats
- 4 1/2 cups Water
- 1/4 cup smooth natural peanut butter
- 1/2 cup roasted salted peanuts chopped
Ingredients
Jam
Oatmeal
|
- To make the jam: In a bowl, combine the thawed raspberries, agave, chia seeds, and salt. Stir for about 1 minute, until the raspberries are mostly broken up, the agave nectar is dissolved, and the chia seeds are distributed evenly throughout. Cover and transfer to the refrigerator to firm up for at least 2 hours, or up to overnight. The jam will keep in an airtight container, refrigerated, for up to 1 week. Stir once more before serving.
- To make the oatmeal: Select the Sauté setting on the Instant Pot, add the coconut oil, and melt. Add the oats and cook, stirring often, for about 5 minutes, until the oats are aromatic and lightly toasted. Stir in the water, using a wooden spoon to nudge any browned bits from the bottom of the pot, and making sure all of the oats are submerged in the liquid.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Porridge setting and set the cooking time for 12 minutes at High pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the peanut butter, as well as any liquid sitting on top of the oatmeal.
- To serve, ladle the oatmeal into bowls and serve with a dollop of jam swirled in and the chopped peanuts sprinkled on top.
The Essential Vegan Instant Pot Cookbook by Coco Morante
This enticing collection of more than 75 easy, inventive, well-tested vegan recipes for the incredibly popular electric pressure cooker, the Instant Pot, is the go-to source for mouthwatering plant-based weekday meals.
The best-selling Instant Pot makes cooking delicious meals a snap! But finding vegan recipes that are both inspiring and trustworthy has proven difficult, until now. The Essential Vegan Instant Pot Cookbook presents a collection of quick and easy vegan recipes that cover each meal of the day, offering tried-and-true dishes with a modern twist, such as Black Bean Tamale Casserole, Root Vegetable Tagine with Couscous, African Peanut Stew, Jerk Tofu Wraps, and more. And best of all, they’re all well-tested and authorized by Instant Pot. With beautiful photography and an attractive package, this book is an indulgence for home cooks who live a plant-based lifestyle as well as healthy eaters looking to incorporate more meatless Mondays into their week.
COCO MORANTE is a recipe developer and food blogger who runs the extremely popular Instant Pot Recipes Facebook page, founded the blog LeftySpoon.com, and is the author of The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook. Her recipes are featured in numerous print and online publications, including Simply Recipes, The Kitchn, and Edible Silicon Valley. A self-taught cook and classically trained soprano, Coco lives with her husband and their beagle in Portland, Oregon.
All recipes by : The Essential Vegan Instant Pot Cookbook by Coco Morante
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