CINNAMON CHIA STEEL CUT OATS

Cinnamon Chia Steel Cut Oats topped with berries, Giddy Yo chocolate-covered golden berries, granola, coconut chips (Sweet Beet flavour here), diced protein bar, raw almond butter, and a little drizzle of pure maple syrup.

These oats are cozy and nourishing with notes of warm cinnamon and sweet vanilla. Bonus is, they’re refined sugar free and packed with antioxidants, fibre, healthy fats, and protein, too!

Steel cut oats are incredibly versatile and nutritious.  They are a great source of vitamins and minerals including thiamine, iron, and zinc, as well as disease-fighting antioxidants.  Each serving (1/4 cup dry oats) contains 7 grams of plant-based protein and 5 grams of fibre. The powerful soluble fibre in oats known as beta-glucan can help to reduce blood cholesterol, improve blood sugar control, promote the growth of good bacteria in the gut, and increase feelings of satiety.

When making steel cut oats in the Instant Pot, it’s not necessary to soak them overnight.  However, you certainly can pre-soak them if preferred for better digestion.  It also makes the oats super creamy!

Ingredients for 4 servings:

• 1 cup gluten-free steel cut oats (option to pre-soak in cold water overnight then rinse and drain for better digestion and creamier consistency)

• 1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder

• 1/4 cup Further Food collagen peptides (omit for vegan)

• 2 to 4 Tbsp Lakanto Golden sugar-free monk fruit sweetener (optional, or substitute coconut sugar, raw honey, maple syrup, or sweetener of choice; use more if prefer sweeter oats)

• 2 Tbsp chia seeds

• 2 tsp maca powder (optional)

• 2 tsp ground cinnamon

• 1/4 tsp salt

• 1 1/2 to 2 cups unsweetened almond or nut-free milk (see note below)

• 1 cup canned full-fat coconut milk

• 1 tsp pure vanilla extract (optional)

• optional toppings: berries or other fruit, chia jam, Giddy Yo chocolate-covered golden berries, Lakanto sugar-free chocolate pieces, granola, coconut chips (Sweet Beet flavour above), diced protein bar, nut butter, pure maple syrup, or toppings of choice

Note: If the oats have been pre-soaked, reduce almond milk to 1 1/2 cups.

Directions:

1. Grease the Instant Pot with cooking oil (I like to use coconut oil or spray avocado oil).

2. Put oats, protein powder, collagen, sweetener, chia seeds, maca, cinnamon, and salt in the Instant Pot and stir to combine.

3. Add almond milk, coconut milk, and vanilla, and whisk until well mixed.

4. Secure the lid and set to pressure cook on high for 5 to 10 minutes, followed by a natural pressure release (see note below*).

5. Remove lid carefully and stir well. The oats will seem soupy when the lid is first removed but will thicken as they cool. Serve with your choice of toppings.

*Notes: Adjust cooking time to desired consistency.  Pre-soaked oats will be creamy after 5 to 6 minutes, although I like them best after 9.  Oats that haven’t been pre-soaked will be slightly chewy after 5 minutes and soft and creamy after 10 minutes.

Cinnamon Chia Steel Cut Oats can be stored in an airtight container in the fridge for up to 5 days.  Reheat on the stove over medium heat, adding additional almond or coconut milk as needed.

Cinnamon Chia Steel Cut Oats topped with homemade Cranberry Orange Chia Jam, diced Cara Cara oranges, a few frozen cranberries, granola, Lakanto sugar-free chocolate pieces, and Fatso Salted Caramel peanut butter.