I hope that you are not tired of oatmeal yet. After seeing the above picture you are probably wondering if this is dessert or breakfast. It is a healthy version of one of my favorite girl scout cookies only in breakfast form. I have not bought girl scout cookies in so long but I remember how craveable they are – these oats are just as craveable.
I am sitting here typing this post wishing that it was today’s breakfast! I have made many recipes from Oatrageous Oatmeals but this recipe is by far our very favorite. I first made these oats when my two year old went on a oatmeal strike. We eat a lot of oatmeal so that was not going to work in our house. Needless to say after making these oats we had oatmeal for a week straight – my kids couldn’t get enough. They still request these oats and cookie butter oats the most. Kathy Hester the author of oatrageous oatmeals has a new book coming out this winter for the instant pot. I am sure she will have lots of great recipes; I can’t wait to check it out!
Samoa Steel Cut Oats
1 Cup Steel Cut Oatmeal
1 1/2 Cups Water
1 1/2 Cups Almond Milk
1/2 Cup shredded Coconut (you can toast it for extra flavor)*
1 Tablespoon Vanilla Extract
1/2 Cup Caramel (recipe below)
1/2 Cup Shredded Coconut
Chocolate Sauce (recipe below)
1. Add first five 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 the oatmeal.
4. Divide into four bowls and top each bowl with a quarter of the coconut caramel sauce and drizzle with chocolate syrup.
*My husband does not like coconut so when he is eating these oats with us I add the coconut after I cook the oats and portion his out. I also save caramel sauce without the coconut. He loves it this way!
1. Add the caramel sauce to a bowl and set aside.
2.Place a small frying pan over medium heat add the coconut and cook stirring coconut often until light golden brown. Be careful as it can go from golden brown to burnt really quickly. Transfer the coconut to the bowl with the caramel sauce and stir to combine.
Date Caramel Sauce
Yield 1 1/2 Cups
15 Medjool Dates, pitted and chopped
1 Cup Almond Milk
1 teaspoon Vanilla Extract
Pinch of salt
1. In a high powered blender blend all ingredients until completely smooth. (If you do not have a high powered blender simmer all ingredients over medium-low heat for 15 minutes. Transfer to a blender or food processor and blend until creamy. Alternatively you can allow all of the ingredients to soak in the refrigerator overnight and blend after soaking. Use the method that works best for you!)
The caramel sauce freezes great for future batches of oatmeal if you will not use it right away.
Yield approximately 1 Cup
1/2 Cup Cacao Powder
1/4 Cup Brown Sugar (light or dark)
3/4 Cup Hot Water
Pinch of instant Espresso Powder, optional
1. In a small saucepan whisk together the cacao powder, brown sugar and espresso powder. Whisk in the hot water until smooth. Stirring constantly heat over medium high heat until the mixture has reached a low boil. Turn the heat to medium and cook until the mixture has thickened slightly about 30 seconds. Remove from the heat and allow to cool slightly before storing. Store in the refrigerator up to two weeks.
Disclaimer: This post Contains amazon affiliate links.