Ginger Almond Oatmeal
Ginger Almond Oatmeal
Ingreadient
- 1 cup rolled oats
- 2 1/2 cups low-fat milk
- 1 tbsp brown sugar
- 1 tsp grated fresh ginger
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 pinch saffron
- 1 tbsp raw cashews
- 1 tbsp sliced almonds
- maple syrup
Direction
- Pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the pot.
- In an oven-safe glass bowl that will fit in the Instant Pot, combine the oats, 1 1/2 cups of the milk, the brown sugar, ginger, cardamom, cinnamon, salt, saffron, cashews, and almonds and stir together. Place the bowl of oats on the rack.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.
- Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the remaining 1 cup milk into the oatmeal until combined.
- Ladle the oatmeal into bowls, sprinkle with almonds and cashews, drizzle with maple syrup, and serve.
