My husband jokes that I will add citrus to anything, and while he isn’t completely wrong there are certain things that even I won’t add it to….even if nothing comes to mind at the moment. I always have some type of citrus in our crisper and during the winter I normally have five plus types of citrus. I just love all of it. Oranges, blood oranges, lemons, meyer lemons, key limes, limes, grapefruit, clementines, pomelo. I could keep going but I think I’ve gone on enough – we don’t want to be here for an hour. I have been cooking oatmeal in orange juice for years and it is always one that my family enjoys. This oatmeal tastes exactly like the creamsicle popsicles that I grew up eating, the oats take on the orange outer flavor while the coconut yogurt is reminiscent of the creamy center. Only this is healthy and something that I can have and feed my family for breakfast. These oats are so good that while I was typing this up I knew that I had to make them again the next morning!
Creamsicle Steel Cut Oatmeal
1 Cup Steel Cut Oats
1 1/2 Cups Water
1 1/2 Cups Orange Juice
1 teaspoon Vanilla Bean Paste
2 Tablespoons Local Honey or Coconut Nectar (extra to taste)*
1-2 Cups Vanilla Coconut Yogurt
1. Add first four ingredients to the pressure cooker. Place lid on pressure cooker and press porridge and set for 3 minutes (or cook on high pressure 3 minutes).
2. Let rest for 10 minutes after cooking. *I have let mine rest up to 1 1/2 hours*
3. Release any remaining pressure and remove lid tilting it away from you. Stir in your sweetener.
4. Place in serving dishes and top with 1/4 – 1/2 cup of yogurt. You can also layer your oats and yogurt for a beautiful presentation.
*Use coconut nectar or maple syrup for a vegan version.
Timing Chart used from The New Fast Food
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