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This Instant Pot Oatmeal Has The Potential To Transform Your Mornings 

Caroline Muggia
Author:
March 2, 2019
Caroline Muggia
By Caroline Muggia
mbg Contributor
Caroline Muggia is a writer, environmental advocate, and registered yoga teacher (E-RYT) with a B.A. in Environmental Studies & Psychology from Middlebury College.
Image by Colin Price / Colin Price
March 2, 2019

We love when our morning meal is easy to make and packed with healthy ingredients, aka starting the day off on the right foot. One appliance that makes healthy cooking (and cleaning) something to look forward to is the Instant Pot, a fan-favorite pressure cooker that's stainless steel and cooks food faster.

Founder of Lefty Spoon, author of The Ultimate Instant Pot Cookbook and the new cookbook The Essential Vegan Instant Pot Cookbook, Coco Morante is passionate about making plant-based cooking more accessible. Her new cookbook features more than 75 innovative meals for any time of day. Many of her recipes offer a creative twist on classics such as her savory multigrain porridge.

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This simple yet flavorful breakfast is popular as it can be easily adapted for your liking based on the toppings. Coco adds a multigrain blend to the base for even more texture, which includes grains such as barley, oats, and millet. This variation of the dish consists of ginger, known to be anti-inflammatory and anti-aging and green onions, which are high in prebiotic fibers and antioxidants, and is topped with your choice of soy sauce, tamarin, or coconut aminos. If you're feeling like you need even more flavor, you can also add sesame oil or sambal oelek to your dish.

Whether you're vegan, vegetarian, or interested in incorporating more plant-based meals into your diet, this oatmeal will be a delicious place to start.

Savory Multigrain Porridge

Serves 4

Ingredients

  • 5 cups water
  • ½ cup short- or medium-grain white rice
  • ½ cup whole-grain multigrain blend
  • 1-inch knob ginger, peeled and cut into ¼-inch-thick slices
  • 1 green onion, white and tender green parts, thinly sliced
  • Soy sauce, tamari, or coconut aminos; toasted sesame oil; and/or sambal oelek or Sriracha for serving
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Method

  1. Add the water, rice, multigrain blend, and ginger to the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual, Pressure Cook, or Porridge setting and set the cooking time for 30 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
  2. When the cooking program ends, let the pressure release naturally for 25 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the porridge. It will be quite thin at first but will thicken up as it sits. Remove and discard the ginger slices, then let the porridge stand and thicken for 5 minutes.
  3. Ladle into bowls and sprinkle with the green onion. Serve with soy sauce, sesame oil, and sambal oelek on the side.
Based on excerpts from The Essential Vegan Instant Pot Cookbook by Coco Morante with permission from Ten Speed Press, a division of Penguin Random House. Copyright © 2019.
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Caroline Muggia
Caroline Muggia

Caroline Muggia has a B.A. in Environmental Studies & Psychology from Middlebury College. She received her E-RYT with Yoga Works and is a graduate of the Institute for Integrative Nutrition. A writer and environmental advocate, she is passionate about helping people live healthier and more sustainable lives. You can usually find her drinking matcha or spending time by the ocean.