SNICKERDOODLE STEEL CUT OATS

Snickerdoodle Steel Cut Oats topped with banana, berries, grain-free granola, bee pollen, Salted Caramel peanut butter, and cinnamon “sugar”.

These Snickerdoodle Steel Cut Oats always hit the spot.  Warm and creamy with that wonderful sweet vanilla and cinnamon snickerdoodle flavour.  Even my son who says he doesn’t like oats likes these!  Bonus is, they’re refined sugar free and packed with fibre, healthy fats, and protein, too!

Steel cut oats are incredibly versatile and nutritious.  They 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 1/2 to 2 cups unsweetened almond or nut-free milk (see note below*)

• 1 cup canned organic coconut milk (full-fat or light)

• 1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder

• 2 to 4 Tbsp Lakanto Golden sugar-free monk fruit sweetener, raw honey (nonvegan), or maple syrup (optional, use more if prefer sweeter oats)

• 2 tsp ground cinnamon

• 1 tsp pure vanilla extract

• 1/4 tsp pink Himalayan or sea salt

• 2 Tbsp cashew butter

• cinnamon “sugar”: 1 Tbsp Lakanto Classic granular sugar-free sweetener mixed with 1/2 tsp cinnamon, adjusted to taste

• optional toppings: fruit and/or berries, granola, bee pollen, diced protein bar, Giddy Yo cacao nibs, peanut or nut butter, or toppings of choice

*Note: If the oats have been pre-soaked, reduce almond milk to 1 1/2 cups.

Directions:

1. Grease the Instant Pot with cooking oil (I like to use coconut oil or spray avocado oil).

2. Put oats, almond milk, coconut milk, protein powder, sweetener, cinnamon, vanilla, and salt in the Instant Pot and whisk to combine.

3. Secure the lid and set to pressure cook on high for 4 to 10 minutes, followed by a natural pressure release (see note below*).

4. Remove lid carefully. Stir in cashew butter, and allow oats to cool slightly to thicken.  Serve with a generous sprinkle of cinnamon “sugar” and your choice of toppings.

*Note: Adjust cooking time to desired consistency. Pre-soaked oats will be creamy after 5 minutes, although I prefer them after 9. Oats that haven’t been pre-soaked will be chewy after 5 minutes and soft and creamy after 10 minutes.

Snickerdoodle Steel Cut Oats can be stored in an airtight container in the fridge for 3 to 4 days. Reheat on the stove over medium heat, adding additional almond or coconut milk as needed.

Caramel Apple Pie Oats using the above recipe then topped with caramelized apple (coconut oil, Lakanto Golden, cinnamon), Giddy Yo cacao nibs, diced protein bar, grain-free granola, Fatso Salted Caramel peanut butter, and a generous sprinkling of cinnamon “sugar” (Lakanto Classic sugar-free sweetener & cinnamon).