Breakfast oats porridge | Quick oats porridge recipe with dates

By Swasthi's Recipes · 15 min

Ingredients

Instructions

1. Stovetop rolled oats: bring water to a boil, stir in the oats and cook 1 to 2 minutes until most of the water is absorbed.
2. Add the milk and bring to a boil, then reduce the heat and simmer 3 to 4 minutes until slightly thick and creamy but still a little runny (it thickens as it cools).
3. Instant oats: stir the milk and instant oats together, bring to a rolling boil, then reduce the heat and simmer until thick and creamy yet slightly runny.
4. Steel cut oats: rinse them and soak overnight. Next morning, drain the soaking water and add fresh water. Bring to a rolling boil, lower the heat and cook until tender, adding more water if needed. Add milk and simmer until thick and creamy.
5. Optionally stir in sugar, then cool slightly and transfer to bowls. Top with sliced nuts and dates, or with peanut butter and banana.
6. Instant Pot with instant oats: put milk and instant oats in a heatproof bowl set on a trivet over 1 cup water in the steel insert. Do not cover the bowl. Seal the lid with the vent set to sealing, pressure cook for 0 minutes, then let the pressure release naturally. Stir and add toppings.
7. Instant Pot with rolled oats: put milk and oats in the inner pot, mix, seal the lid, and pressure cook on high for 1 minute.
8. Instant Pot with steel cut oats: add water, milk and rinsed steel cut oats to the pot, mix well, seal with the vent on sealing, and cook on the porridge setting for 10 minutes. Let the pressure release naturally for 10 minutes, stir, and serve with fruit, nuts, dates, maple syrup or chocolate.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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