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These apple cinnamon oatmeal bowls made in the pressure cooker and topped with pecans and maple syrup are perfect for fall!

Apple Cinnamon Oatmeal Bowls with Pecans

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These apple cinnamon oatmeal bowls made in the pressure cooker and topped with pecans and maple syrup are perfect for fall!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 servings
Calories 310
Author Annalise Sandberg

Ingredients

  • 1 1/2 cups steel cut oats (150 grams)
  • 4 1/2 cups quality apple cider or water (1 liter), see Notes
  • 1/2 - 1 teaspoon cinnamon per your preference
  • 1/2 teaspoon salt
  • 1 large apple , peeled and shredded (core discarded)

For serving:

  • 1/2 cup roughly chopped pecans (57 grams), toasted
  • Maple syrup
  • Additional apple slices , optional

Instructions

  • Lightly grease the bowl of an electric pressure cooker with non-stick cooking spray.
  • Add the steel cut oats, apple cider or water, cinnamon, salt and shredded apple.
  • Secure lid, making sure vent is in the "seal" position.
  • Select "Multigrain" function or high pressure and adjust time to 10 minutes.
  • Once time is up, allow pressure cooker to natural release for 15 minutes. Then manually release the rest of the pressure and carefully open the lid.
  • Stir oatmeal and serve with toasted pecans and a drizzle of maple syrup.

Notes

NOTES:
  • If you use water instead of the apple cider, consider adding 2 tablespoons of brown sugar for a touch of sweetness.
  • To toast nuts, stir pecans in a dry pan over medium heat for 2-3 minutes until slightly browned and fragrant.
  • Leftovers can be stored in the fridge for up to 1 week. To reheat, add a splash of water, apple cider, or milk, stir, and microwave for 2-3 minutes until hot.

Nutrition

Calories: 310kcal | Carbohydrates: 52g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 245mg | Fiber: 7g | Sugar: 21g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg