Ingredients

The following ingredients have 6 Servings
  • 15 ounces canned peaches in light syrup ((diced or sliced))
  • 2 cups water
  • 1 1/2 cups almond milk ((or coconut milk or soy milk))
  • 2 cups traditional steel cut oats ((no substitution!))
  • 2 teaspoons vanilla extract
  • 3 tablespoons packed light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/4 cup peach preserves ((optional, but recommended))
  • 2 tablespoons butter
  • 1/2 cup heavy cream ((or half and half))
  • for serving: fresh peach slices

Instruction

  • Drain the peaches into a measuring cup - you should have about 1/2 cup of liquid. If it’s less than 1/2 cup, add water or milk to the measuring cup until it reaches 1/2 cup. Roughly chop the peaches if using canned sliced peaches, set chopped peaches aside.
  • Place the peach preserves in a microwave safe bowl and microwave unti it liquifies, about 20 seconds. This will help it mix into the oats.
  • Pour the peach can liquid, water, and almond milk into a 6 quart instant pot pressure cooker. Add the steel cut oats, vanilla, brown sugar, cinnamon, salt, and preserves. Stir well.
  • Secure the lid onto the pot, and place the valve in the ‘sealing’ position. Pressure cook on high for 4 minutes, then allow the cooker to naturally pressure release for 30 minutes. Release any remaining pressure.
  • Add the butter and canned peaches and stir with a large fork. Add in the heavy cream and stir briefly.
  • Taste for salt and sweetness, adjust if needed. If you’d like it sweeter, add a teaspoon at a time of either white sugar, brown sugar, maple syrup, or honey until your desired level of sweetness is reached.
  • Serve hot, garnished with fresh peaches if desired.