📝 About This Recipe
This comforting breakfast reimagines the classic apple pie as a wholesome, hearty porridge that cooks to creamy perfection in the Instant Pot. Unlike rolled oats, steel cut oats provide a delightful nutty chew that holds up beautifully against the pressure-steamed sweetness of Honeycrisp apples and warm autumnal spices. It is a foolproof, hands-off method that delivers a luxury cafe-style breakfast to your kitchen table in a fraction of the traditional stovetop time.
🥗 Ingredients
The Oat Base
- 1 cup Steel Cut Oats (not quick-cooking or rolled)
- 2 cups Water (filtered preferred)
- 1 cup Unsweetened Almond Milk (or whole milk for extra richness)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1 tablespoon Unsalted Butter (to prevent foaming and add flavor)
Fruit and Aromatics
- 2 medium Honeycrisp Apples (peeled and cut into 1/2 inch cubes)
- 3 tablespoons Pure Maple Syrup (Grade A dark preferred)
- 1 teaspoon Ground Cinnamon (high-quality Ceylon is best)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Vanilla Extract (added after cooking for maximum aroma)
For Garnish
- 1/4 cup Toasted Pecans (roughly chopped)
- 4-5 pieces Fresh Apple Slices (for texture contrast)
- 1 tablespoon Hemp Hearts (for a nutritional boost)
- 1 drizzle Extra Maple Syrup (to taste)
👨🍳 Instructions
-
1
Grease the inner pot of your Instant Pot with a small amount of butter or coconut oil to prevent the oats from sticking to the bottom.
-
2
Add the steel cut oats, water, almond milk, and kosher salt into the pot. Stir briefly to ensure the oats are submerged.
-
3
Layer the cubed apples directly on top of the liquid. Do not stir them in; keeping them on top helps maintain their shape during pressure cooking.
-
4
Drizzle the 3 tablespoons of maple syrup over the apples and sprinkle with the cinnamon and nutmeg.
-
5
Add the tablespoon of butter on top. This acts as a natural 'de-foamer' to prevent starchy bubbles from clogging the steam valve.
-
6
Secure the lid and set the steam release valve to the 'Sealing' position.
-
7
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 4 minutes.
-
8
Once the cooking cycle is complete, allow the pressure to release naturally (NPR) for at least 15 minutes. This is crucial for the oats to finish absorbing the liquid.
-
9
Carefully turn the steam valve to 'Venting' to release any remaining pressure before opening the lid.
-
10
The oats may look a bit watery on top when you first open the lid; this is normal. Stir in the vanilla extract and use a sturdy spoon to fold the apples into the oats.
-
11
Let the porridge sit for 2-3 minutes uncovered; it will thicken significantly as it cools slightly.
-
12
Ladle the warm oats into deep bowls, ensuring everyone gets a generous portion of the softened apples.
-
13
Top each bowl with toasted pecans, fresh apple slices, and a final drizzle of maple syrup before serving.
💡 Chef's Tips
Always use a natural pressure release for at least 10-15 minutes; quick-releasing oats can cause hot starchy liquid to spray out of the valve. If you prefer a creamier texture, replace one cup of water with additional milk of your choice. To meal prep, make a double batch and store in individual glass jars; the oats will thicken in the fridge, so just add a splash of milk before reheating. For a deeper flavor, use the 'Sauté' function to toast the dry oats in the butter for 2 minutes before adding the liquids. Avoid using 'Quick Cooking' steel cut oats with this timing, as they will turn into mush under 4 minutes of high pressure.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast coffee to balance the sweetness. Serve alongside a soft-boiled egg or a side of Greek yogurt for extra protein. Add a dollop of almond butter or peanut butter on top for a creamy, salty finish. A splash of cold heavy cream poured over the hot oats creates a beautiful temperature and texture contrast. For a festive touch, garnish with a few dried cranberries or golden raisins.