A few weeks back, I disabled my Facebook newsfeed and subscribed to a print newspaper for the first time in years. Doing both felt remarkably good. It’s so nice to read the news without a bunch of inflammatory commentary, which – as we all know all too well – usually happens online. It’s also nice to know I’m getting my news from a reputable source, and to know I’m supporting the free press during this tumultuous time.
Know what else is nice? The ritual of it. I’d forgotten about how relaxing it is to grab the paper out of the driveway (our 5-year-old always helps – nightgown, mermaid slippers, and all), sit down with a cup of coffee, and snap open the paper. Sure, there are some stories here and there that are tough for sensitive-ol’-me to stomach, but they’re pretty easy to pass over in print if I need to.
Last week, I found myself looking forward to Sunday morning way more than usual, because I knew there would be a bit fat Sunday paper waiting for us to read while we sipped our coffee. Yeah, it’s a little different with the kiddo right there wanting to “read” with me, but still. Loving it.
I’ve also found that these Banana-Walnut Instant Pot Steel Cut Oats fit right in alongside the coffee and newspaper. It’s such a simple breakfast to whip up, and I like the idea of nourishing my body while I feed my mind. (I know, that makes me sound like a dork. But I am a dork, so. 🙂 )
I’ve been making steel cut oats in then Instant Pot for just about as long as I’ve owned one. So, you know, about 4 months or so. But I am in love with how steel-cut oats cook up in the pressure cooker – relatively fast, super creamy, perfect texture.
I thought I’d doctor up a batch with bananas for some natural sweetness, plus, for a nice dose of healthy goodness, all of the plant-based omega-3-rich foods I had in my cupboard. Chia seeds, ground flaxseeds, and walnuts, baby. Done and done.
I should note that I’ve never been a huge fan of walnuts (in some forms, they’re probably my least favorite food – and I wholeheartedly believe they should never go near a chocolate chip cookie). But when they’re chopped fine I can tolerate them – and sometimes I even toast up a few to add as a topper. In this recipe, I’m good with walnuts. Tiny ones.
Creamy, healthy, full of omega-3s, and just darn tasty. Start spreading the news! (Sorry, sorry.)
Instant Pot Banana Walnut Steel Cut Oats
- 1 cup steel cut oats*
- 2 cups water
- 1 cup unsweetened almond milk
- 1/4 cup walnuts (chopped fine)
- 2 tablespoons ground flaxseeds (flaxseed meal)
- 2 tablespoons chia seeds
- 1 large ripe banana (mashed)
- 2 tablespoons pure maple syrup**
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Pinch salt
- Chopped toasted walnuts
- Banana slices
- A sprinkle of ground cinnamon
- Your favorite nut milk
- Add all ingredients (except toppings) to Instant Pot. Stir to combine. Place the lid on the pot and make sure the release valve is in the "sealing" position.
- Use the manual button and set the timer at 10 minutes. Once the 10 minutes is up, quick-release by flipping the release valve to "venting."
- Scoop oats into bowls and serve with optional toppers if desired.
- Leftovers keep well in the refrigerator for up to 3 days. I love keeping extras in the fridge for super-quick breakfasts.