Welcome back to Refuel Recipes! Each month, we’re gonna focus on one key ingredient that’s both delicious and nutritious and teach you how to incorporate it into your diet in a realistic, sustainable, tasty way! 

If you are just now tuning in with us, this month we’re obsessed with oats. A super versatile, super-good-for-you source of fiber and carbohydrates, oats should be a pantry staple. And hopefully, after this month, we’ve convinced you of that! Before you dive into our final oat-centric recipe, look back at our first oat recipe to learn about the many amazing benefits of incorporating oats into your diet!

Our final oat-centric recipe is just as prep-friendly as the previous three, warm and cozy on a cold morning and gives us one more reason to swoon over the Instant Pot. This recipe is adapted from Skinnytaste. 

Instant Pot Steel Cut Oats

Serving size: 1 cup of prepared oatmeal plus toppings | Number of servings: 8-10

Nutrition facts per serving: Calories – 235 | Fat – 3g | Carbs – 50g | Protein – 7g

Prep time: 5m | Cook time: 20m

Ingredients:

• 4 cups steel cut oats
• 12 cups water
• 4 cinnamon sticks
• 4 cups fresh or frozen blueberries
• 5 tbsp honey or pure maple syrup
• Toppings for or serving:
  • ½ banana (sliced, mashed, whatever suits you)
  • Milk of choice 
  • Ground cinnamon

Instructions:

1. Combine the oats and water in the bowl of your pressure cooker and stir.
2. Add cinnamon sticks, cover and cook for 6 minutes on high pressure.
3. Allow pressure to release naturally.
4. Remove cinnamon sticks and discard.
5. Stir in blueberries and honey or maple syrup.
6. To prep for a week of glorious breakfasts, portion out 1 cup of oatmeal into each plastic or glass container.
7. To reheat, microwave for 2-3 minutes, until warm then add toppings.