I'm a huge oatmeal fan. Since quarantine began, I've eaten oatmeal for breakfast most mornings. I often do a big batch of steel cut oats in the instapot and heat them up with milk in the morning, but I've been known to whip up old fashioned oats in the microwave as well.
Back in the pre-covid days, there was a place near us in San Francisco called Reverie that had a really amazing faro porridge with dried fruit, coconut, nuts, and spices in a creamy sauce. It's unclear to me whether they still serve it, but it's a moot point since I'm pretty sure they don't deliver to DC. Anyways, I decided to try my hand at making something similar that would be a quick and delicious weekend breakfast option. I think it turned out pretty well.
- 1 cup steel cut oats
- 2 cups milk
- .5 cups water
- 1 apple
- 2 tablespoons minced candied ginger
- 1 teaspoon cinnamon
- 3 tablespoons dried currants or raisins
- 1/4 tsp salt
- 1/4 cup chopped pecans
- Dice apple
- Add oats, milk, water, apple, ginger, cinnamon, dried fruit, and salt to instapot
- Seal instapot and cook on high pressure for 6 minutes
- Manually release pressure and enjoy oats with a bit of extra milk and some chopped pecans