Avena con especias de calabaza para Instant Pot

Ingredientes

• 2 Tablespoons coconut oil
• 1 cup steel cut oats
• 3 cups coconut milk (I used SoDelicious vanilla, from carton) or water
• 3 Tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoons vanilla
• pinch of sea salt
• 1/4 cup pumpkin puree
• 2 Tablespoons coconut oil
• 1 cup steel cut oats
• 3 cups coconut milk (I used SoDelicious vanilla, from carton) or water
• 3 Tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoons vanilla
• pinch of sea salt
• 1/4 cup pumpkin puree

Preparación

1. 1

   Thoroughly grease Instant Pot with coconut oil. Add steel cut oats and coconut milk (or water), maple syrup, cinnamon, nutmeg, vanilla, and sea salt – stir to combine.

2. 2

   Set Instant Pot to the manual setting and set the cook time for 3 minutes, with the vent closed. After the cooking time finishes, allow to oatmeal to rest on natural release for 20 minutes. After 20 minutes, open the release valve to remove remaining steam. Open the Instant Pot and stir in pumpkin puree. Serve immediately, or allow to cool and store in glass meal prep containers.

3. 3

   Thoroughly grease crockpot with coconut oil. Add steel cut oats and coconut milk (or water), maple syrup, cinnamon, nutmeg, vanilla, and sea salt – stir to combine.

4. 4

   Cook on low for 5-7 hours depending on your crockpot. Some take longer to cook and some cook slightly faster. We recommend trying a test run during the day to see how long your slow cooker takes before trying overnight.

5. 5

   Serve and allow to cool. If desired, add toppings of your choice.