Hazelnut-Fig Steel Cut Oatmeal

There’s nothing like a warm bowl of steel cut oats, warm and comforting, cooked to a creamy yet toothsome consistency. In this fall feature, toasted hazelnuts add a rich nutty flavor alongside the sweetness of fresh figs. Best of all, you can let your pressure cooker do all the work to get breakfast on the table with ease.

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 632kcal

Author: Hannah Kaminsky

Ingredients

2 cups unsweetened plant-based milk
1/2 cup hazelnuts, toasted divided
1/2 cup steel cut oats
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
pinch salt optional
8 fresh figs divided
1 teaspoon pure vanilla extract

Instructions

Place the non-dairy milk and ¼ cup of the hazelnuts in your blender and puree, blending until completely smooth. If you don’t have a high-speed blender, soak the hazelnuts for 4 – 6 hours beforehand so that they break down more readily.
In your pressure cooker, combine the blended hazelnut milk, oats, maple syrup, cinnamon, and salt, if desired. Chop 6 figs and add them as well, stirring to combine. Close the lid and cook under high pressure for 11 minutes. Let the pressure fall naturally (natural release) until the seal is broken and the lid can be opened.
Alternately, to cook the oats on the stove, combine the mixture in a medium saucepan over medium heat. Bring to a boil, then reduce the heat to low. Gently simmer for 20 – 30 minutes, stirring occasionally and scraping along the bottom of the pan to prevent sticking.
Mix in the vanilla extract and divide the oatmeal between two bowls. Chop the remaining hazelnuts and slice the figs, sprinkle them on top, and enjoy warm.

Notes

Notes: Busy day? This is an excellent breakfast to prep in advance. Leftovers can be kept in the fridge for up to 5 days. Feel free to double or triple the recipe to last you the whole week!

Nutrition