Steel-cut oats with maple labneh
9
Points®
Total time: 11 min • Prep: 8 min • Cook: 3 min • Serves: 6 • Difficulty: Easy
Steel-cut oats are a breakfast and brunch favorite thanks to their wonderfully toothsome texture, and ability to taste great paired with a seemingly endless combination of fruits and nuts and flavorful toppings. For this recipe, put your Instant Pot® to work by preparing a batch of steel-cut oats even on busy mornings—in only 3 minutes. Here we pair it with rich, creamy labneh, a strained yogurt cheese (sometimes called kefir cheese) that’s rich in probiotics. Leftover oats can be refrigerated for 3 or 4 days. Set out the oats and labneh as part of a brunch spread on the weekend. Serve a salad of orange and grapefruit segments mixed with sliced fresh strawberries and raspberries alongside.
Ingredients
Uncooked steel cut oats
1 cup(s)
Water
2.75 cup(s)
Cinnamon stick
2 item(s)
Vanilla extract
0.5 tsp
Table salt
0.5 tsp
Ground ginger
0.25 tsp
Fresh apple(s)
4 medium
Labneh
10.666 Tbsp
Maple syrup
2.5 Tbsp
Walnut(s)
3 Tbsp
Freshly grated nutmeg
0.25 tsp
Instructions
1
In 6-quart InstantPot, combine oats, water, cinnamon sticks, vanilla, salt, and ginger. Dice 3 apples and add to pot. Lock lid, making sure vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 3 minutes. When time is up, press Cancel to turn off pot. Allow pressure to naturally release for 10 minutes. Move steam-release valve to Venting position and release remaining pressure. Remove lid and stir once.
2
Just before serving, shred remaining apple on coarse side of box grater into bowl. Stir in labneh and maple syrup. Divide oats evenly among 6 bowls; top with labneh mixture and sprinkle with walnuts and nutmeg.
3
Serving size: scant 1 cup oats, 1/4 cup labneh mixture, and 1/2 tablespoon walnuts
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