This makes 7 servings, where each serving is ½ of a wide-mouth Mason jar.
- 6 cups water
- 1½ cups steel-cut oatmeal 1
- ½ cup rolled oatmeal 1
- 1 cup flaxseed meal
- 4 tbsp brown sugar
- 2 tbsp cinnamon 2
- 2 cups raisins 2
Do not fill your pressure cooker beyond halfway when cooking oatmeal. It will foam while cooking and the foam needs space to fill.
- Coat the pot of the electric pressure cooker with cooking spray. Wipe the top edge of the pot with a towel to remove any excess spray.
- Add all of the ingredients except the raisins to the pot and stir to combine.
- Close and lock the lid. Move the pressure valve to “Seal.”
- Pressure-cook for 12 minutes on Manual + High Pressure.
- When done, let the pressure cooker release naturally. If the pressure is not released within 15 minutes you may manually release the pressue.
- Add the raisins to the pot and stir to combine. Stir until the mixture is mostly homogenous.
- Put the pressure cooker lid back on and let sit for 5 minutes.
- Serve and/or store. It should keep in the refrigerator for four days. Any longer and it should be put in the freezer.
The proper ratio of steel-cut:rolled oats (4:1) comes from Will Smith (not that one) on Episode 4 of the Brad & Will Made a Tech Pod. podcast. He claims that this mimicks the Starbucks recipe. ↩︎
The cinnamon and raisin can be excluded or adjusted to your preference. ↩︎