Ingredients
4
4 servings
- •1 tablespoon coconut oil
- •1 cup steel cut oats
- •2 cups water
- •1 cup unsweetened almond milk
- •2 cups grated zucchini
- •2 teaspoons ground cinnamon
- •¼ teaspoon ground nutmeg
- •½ teaspoon kosher salt
- •¼ cup maple syrup
- •2 teaspoons vanilla extract
- •¼ cup chopped walnuts
Instructions
- Melt coconut oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add oats and toast until they are starting to brown, 2 to 3 minutes. Turn off Saute function. Add water, almond milk, zucchini, cinnamon, nutmeg, and salt. Stir lightly.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in maple syrup and vanilla extract.
- Divide oatmeal evenly between 4 bowls. Top each bowl with 1 tablespoon walnuts.
Nutritional Facts
Per 4 servings
- Calories: 316
- Carbohydrate: 47g
- Fat: 12g
- Fiber: 6g
- Protein: 7g
- Sugar: 16g
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