Steel cut oats toasted in butter, cooked in the pressure cooker until they’re tender, then mixed with sweet, sliced strawberries and chia seeds, served topped with brown sugar, almonds and a splash of cream. A stick to your ribs breakfast you can feel good about eating.
Lately, they’ve had big beautiful strawberries at the market. I brought a Costco size package of strawberries home, and there were plenty of strawberries for the dessert I was making, as well as breakfast the next day.
I did a quick internet search for strawberries and steel cut oats and found two recipes that I really liked. One from the Food Network with brown sugar and toasted oats, and one from Liz, The Lemon Bowl, with chia seeds which add extra protein, fiber and Omega 3’s to your breakfast.
So I took what I liked from those recipes and turned them in to a pressure cooker recipe. Pressure cooking steel cut oats is the best way to cook steel cut oats. Not only is it faster, but the oats get much more tender when cooked under pressure. If you haven’t cooked steel cook oats yet, give it a try.
Strawberries and Cream Steel Cut Oats
- 1 tablespoon butter
- 1 cup steel cut oats
- 4 cups water
- 1/4 cup cream
- 3 tablespoons light brown sugar
- 1/4 teaspoon salt
- 1/4 cup chia seeds
- 1 1/2 cups sliced strawberries
Add butter to pressure cooking pot, select Sauté. When butter is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes.
Add water, cream, brown sugar and salt. Select high pressure and set 10 minutes cook time.
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Stir oats. Stir in strawberries and chia seeds. Cover and let sit five or 10 minutes until oats are desired thickness.
Top with additional sliced strawberries, brown sugar, sliced almonds, and splash of cream.