Ginger Almond Oatmeal
This warm oatmeal with zesty ginger flavor is accented with the perfect crunch from almonds and cashews.

Prep Time: 5 minutes
Cooking Time: 30 minutes
Servings: 4
By: The Essential Indian Instant Pot Cookbook by Archana Mundhe
Ingredients:
1 cup rolled oats
2-1/2 cups low-fat milk
1 tablespoon brown sugar
1 teaspoon grated fresh ginger heaping
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 pinch saffron
1 tablespoon raw cashews coarsely chopped, plus more for serving
1 tablespoon sliced almonds plus more for serving
Maple syrup for serving
Instructions:
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Pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the pot.
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In an oven-safe glass bowl that will fit in the Instant Pot, combine the oats, 1 1/2 cups of the milk, the brown sugar, ginger, cardamom, cinnamon, salt, saffron, cashews, and almonds and stir together. Place the bowl of oats on the rack.
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Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.
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Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the remaining 1 cup milk into the oatmeal until combined.
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Ladle the oatmeal into bowls, sprinkle with almonds and cashews, drizzle with maple syrup, and serve.
Recipe Notes
Vegan variation: Substitute non-dairy milk, such as almond milk, for the low-fat milk.