GINGERBREAD STEEL CUT OATS
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I love these festive steel cut oats. They’re creamy and nourishing with a little kiss of sweetness and those cozy warming spices we know and love. Bonus is, they’re absolutely loaded with fibre, healthy fats, and plant-based protein, too!
Steel cut oats are a great source of vitamins and minerals including thiamine, iron, and zinc, as well as disease-fighting antioxidants. Each serving (1/4 cup dry oats) contains 7 grams of plant-based protein and 5 grams of fibre. The powerful soluble fibre in oats known as beta-glucan can help to reduce blood cholesterol, improve blood sugar control, promote the growth of good bacteria in the gut, and increase feelings of satiety.
When making steel-cut oats in the Instant Pot, it’s not necessary to soak them overnight. However, I still like to pre-soak them for better digestion. It also makes the oats super creamy!
Ingredients for 4 servings:
1 cup gluten-free steel cut oats
1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder (optional) or Further Food Vanilla Collagen (non-vegan), or 2 Tbsp of each (here)
1/4 cup Lakanto Golden sugar-free monk fruit sweetener (optional, or substitute coconut or brown sugar)
2 Tbsp chia seeds
1 tsp gingerbread spice mix (store-bought or homemade, recipe below)
1/4 tsp sea salt
1 1/2 to 2 cups unsweetened almond or nut-free milk (see note below*)
1 cup canned organic coconut milk (light coconut milk used here)
1 Tbsp blackstrap molasses (or pure maple syrup)
1 tsp pure vanilla extract
optional toppings: cranberries (thawed from frozen) or other fresh or dried fruit, granola, coconut chips, Giddy Yo cacao bar or cacao nibs, Lakanto sugar-free chocolate chips or Maple sweetener or Suntella sugar-free chocolate sunbutter spread, nut butter, or toppings of choice
*Note: If the oats have been pre-soaked, reduce almond milk to 1 1/2 cups.
Directions:
Grease the Instant Pot with cooking oil (I like to use coconut oil or spray avocado oil).
Put oats, protein powder, sweetener, chia seeds, gingerbread spice, and salt in the Instant Pot and stir to combine.
Add almond milk, coconut milk, molasses, and vanilla, and whisk until well mixed.
Secure the lid and set to pressure cook on high for 5 to 10 minutes, followed by a natural pressure release (see note below*).
Remove lid carefully and stir well. Allow oats to cool slightly to thicken and serve with your choice of toppings.
*Note: Adjust cooking time to desired consistency. Pre-soaked oats will be creamy after 5 to 6 minutes, although I like them best after 9. Oats that haven’t been pre-soaked will be slightly chewy after 5 minutes and soft and creamy after 10 minutes.
Gingerbread Spice Steel Cut Oats can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium heat, adding additional almond or coconut milk as needed.
Homemade Gingerbread Spice Mix
This recipe makes just under 1/2 cup (7 to 8 Tbsp) of spice mixture. One teaspoon is needed for the oats and the rest can be reserved for use in baking (think cookies, banana bread, or my Apple Pear Cranberry Gingerbread Crisp), granola, pancakes, smoothies, or chia pudding. Alternatively, the recipe can easily be cut in half if a smaller amount is preferred.
Please note that you can adjust the spice mix to your liking by omitting/reducing or increasing certain spices.
Ingredients for approximately 1/2 cup spice mixture:
3 Tbsp ground cinnamon
2 Tbsp ground ginger
1 Tbsp allspice
2 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp ground cardamom
pinch of black pepper
Directions: Mix all the ingredients together and transfer to an airtight container such as a mason jar. Store in a cool, dry place for 3 to 4 months.