Baba Ganoush (Baba Ganouj) is a creamy and delicious, Levantine, vegan eggplant dip made with grilled, smoky eggplants, tahini, garlic, olive oil, lemon juice, and salt. Learn how to make this super easy and smoky baba ganoush recipe at home with this easy tutorial.
Last week I shared this easy Greek tzatziki sauce , and I had promised I had some Middle Eastern delicacies lined up. Here’s another one, today’s post is all about one of the most popular and tasty vegan eggplant dips- baba ganoush!
Are you a fan of eggplants? If yes, then you will love this tasty dip. And if you are not, you must definitely give this recipe a shot, you may just realize that eggplants aren’t that bad after all.
We love eggplants in all form, and I’ve also shared a couple of Indian eggplant recipes on the blog such as,
- Hyderabadi Bagara Baingan
- Maharashtrian Bharli Vangi
- Bengali Doi Begun
- Goan Eggplant Pickle
As you see, there is no dearth of eggplant recipes in India. As you move across the country, you will be surprised to see the variety in eggplant preparations. This Middle Eastern baba ganouj or baba ghannouj is quite similar to the Indian dish baingan bharta . North Indian baingan bharta is more spiced as compared to Lebanese baba ganoush. In the state of Uttar Pradesh, the roasted eggplant is mixed with mustard oil, onion, garlic, cilantro, and pickle masala. Further down south in Goa, India, we just add some shredded coconut, onions, chilies, and cilantro to the roasted eggplant flesh.
- What is the meaning of baba ganoush?
- Ingredients needed
- How do you make this easy roasted eggplant dip?
- How does this dip taste?
- Serving suggestions
- How to make smoky baba ganoush – Step by step instructions
- Baba Ganoush Recipe | Baba Ganouj
What is the meaning of baba ganoush?
The name of this dip comes from the Arabic phrase baba gannuj, where baba means “daddy or father” and gannuj stands for pampered, so to literally translate the meaning, it would be pampered father or pampered daddy 😀
Ingredients needed
The main ingredient in baba ganoush is roasted eggplant or brinjal/aubergines , of course, since this recipe is all about an eggplant dip.
You will also need tahini, lemon juice, garlic, olive oil, salt, and pepper.
I also like to prepare this baba ganoush with yogurt . The yogurt adds a nice creamy texture and also makes the color of the dip more visually appealing.
For a spicy baba ganoush, you could add some cayenne pepper. I remove a portion in a separate bowl for the kids, and add a pinch of cayenne pepper to ours, and mix it well. I also like to top it with additional cayenne.
How do you make this easy roasted eggplant dip?
To make baba ganoush –
Roast the eggplants: The authentic baba ganoush recipe calls for grilling eggplants. I am sure most of us don’t have access to a grill or are too lazy to set it up. Using a grill is the most ideal scenario for that true smoky flavor. However, the oven is a good alternative or better still roasting the eggplant over the stove-top if you don’t mind a little mess. Place the roasted eggplants in a bowl, and cover it. This makes it easier to peel the skin as it locks in moisture.
Peel the eggplants , and transfer the flesh on to a fine-mesh sieve or over a colander. You can get rid of some of the seeds if there are too many.
Drain the roasted eggplants as you don’t want a watery dip.
Mash the roasted eggplant flesh with the other ingredients , there is no need of using a food processor. Traditional baba ganoush is prepared using a fork or whisk to mash everything. If you want a smooth and creamy baba ganoush, go ahead and use a food processor or blender. We love a chunky baba ganoush and so I’ve used the plain ol’ whisk to whip this up.
Infuse the smoky flavor if you used the oven for roasting: There are 2 ways you can go about doing this,
- Liquid smoke: Add a teaspoon or so of liquid smoke after you mash up everything.
- Dhungar method: This is a method I follow for most of my smoky North Indian dishes. Refer to the step by step instructions below for more details.
How does this dip taste?
The perfect baba ganoush should be smoky, creamy, thick, savory, and well balanced. The roasting really brings out the flavor of the eggplant. I roasted the garlic along with the eggplants (Refer pictures below for more on that). I usually use the same procedure for baingan bharta , so that’s what I like to do with this Middle Eastern aubergine dip too.
If you use raw garlic, definitely try and cut back on the amount mentioned, or else the entire dip will taste garlicky. But that is not the case with roasted garlic, it lends a nice sweet and mild, garlic flavor. So good!
Serving suggestions
Baba ganouj is a popular meze (starter) usually served with warm pita bread. Today, I simply served it with some pita chips.
You can also serve it as a dip on a crudites platter or along with some falafel and other accompaniments to enjoy a complete Middle Eastern meal.
It would also make an awesome sandwich spread!
What are you waiting for? Don’t forget to pick up some eggplants on your next trip to the grocery store, or better yet, a farmer’s market and make this really easy and healthy eggplant dip. You will enjoy the homemade version so much more than the store-bought one! If you own a grill, I totally envy you 😀 I insist you give this humble veggie dip a shot, it deserves to be enjoyed more often!
How to make smoky baba ganoush – Step by step instructions
Step 1: Preparing the eggplant
Preheat the oven to 400 degrees F. Try and use a fresh eggplant. The older an eggplant is, the bitter it might taste. Wash the eggplant well, pat dry with a kitchen napkin. Make 3 vertical slits on the eggplant, and insert about 1 small garlic clove in each slit. Brush the eggplant with oil.
Step 2: Roasting eggplant for baba ganoush
Place the eggplant on a baking tray greased with oil. You may also use an aluminum foil greased with oil spray or oil for easier cleanup. Roast for about 50 mins to an hour or until a fork slides through the eggplant with no resistance.
Step 3: Removing the eggplant flesh
Once the eggplant is cool enough to handle, remove the crown, and scoop out the eggplant flesh, try and remove as much of the skin as possible, a little is okay.
Step 4: Draining the eggplant
Transfer the eggplant flesh to a bowl lined with a colander or fine-mesh sieve. Leave it aside for 10-15 minutes. You should have about 1.5 cups of eggplant flesh.
Step 5: Mashing the eggplant flesh
Mash the flesh with a fork or whisk to break up the eggplant strings.
Step 6: Adding the rest of the ingredients
Add tahini , lemon juice, and olive oil. Whisk everything well until pale and creamy.
Also add, yogurt and salt. Give everything a good mix. Check for seasoning and adjust with more salt. Add more tahini or lemon juice if required.
Step 7: Adding the smoky flavor
Make a well in the center of the bowl containing the dip.
Place a small metal bowl or a small makeshift bowl with aluminum foil.
Heat a piece of charcoal, and place it in the small bowl carefully with tongs. Drizzle some oil which will cause the charcoal to smoke. Cover the bowl immediately for about 5-10 minutes and let the smoky flavor infuse into the dip.
Caution: Just be sure to do this in an open area/away from the smoke detector, to avoid excess smoke from setting it off.
Step 8: Mix in fresh herbs
Add chopped cilantro or parsley, and mix well. Serve right away, transfer to a serving bowl, drizzle olive oil, toasted pine nuts, cayenne pepper, and pomegranate arils. Or store in an airtight container and refrigerate up to 4-5 days.
Notes
- Oil-free baba ganoush: Make this an oil-free recipe by skipping out on the oil, however it may lack some of the authentic flavor.
- Baba ganoush without tahini: It is really easy to make tahini at home, I realized I should have posted that first, but I’ll share it in my coming posts. I made this dip with my very own homemade tahini, which just requires sesame seeds and olive oil. If you don’t want to splurge on a bottle for just a dip, (though there are so many ways you can use tahini), feel free to skip it. The main ingredient here is eggplant, and if you have that, it is more than enough.
- Try and use fresh eggplants. If the eggplant is old, the entire dip may taste bitter, If you are unsure about the freshness of the eggplant, cut it vertically into half, sprinkle a little salt, and let it sit in a colander. This will get rid of the bitter juices. Then pat dry, prick with a fork on the skin, and place on a baking tray cut side down. Bake as directed in the recipe, keep a check on the eggplant. You may skip roasting the garlic or make slits and add the garlic on the eggplant halves.
- If you do not want to roast the garlic, use only 1 or 2 raw garlic in the recipe.
- Feel free to adjust the quantities of tahini, lemon juice, and olive oil to suit your palate. It is better to start with less amount of tahini rather than adding more, or else it can overpower the delicate taste of the eggplant.
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Baba Ganoush Recipe | Baba Ganouj
Ingredients1x2x3x
- 2 large eggplants 2 lbs
- 6 to 8 garlic cloves, refer notes
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil, plus 1 tbsp more to drizzle on top
- 1 tbsp finely chopped cilantro or parsley
- 1 to 2 tbsp vegan yogurt, or regular yogurt (if not vegan), optional
- 1/2 tsp salt, or to taste
Instructions
- Preheat the oven to 400 degrees F. Try and use a fresh eggplant. The older an eggplant is, the bitter it might taste. Wash the eggplant well, pat dry with a kitchen napkin. Make 3 vertical slits on the eggplant, and insert about 1 small garlic clove in each slit. Brush the eggplant with oil.
- Place the eggplant on a baking tray greased with oil. You may also use an aluminum foil greased with oil spray or oil for easier cleanup. Roast for about 50 mins to an hour or until a fork slides through the eggplant with no resistance.
- Once the eggplant is cool enough to handle, remove the crown, and scoop out the eggplant flesh, try and remove as much of the skin as possible, a little is okay.
- Transfer the eggplant flesh to a bowl lined with a colander or fine-mesh sieve. Leave it aside for 10-15 minutes. You should have about 1.5 cups of eggplant flesh.
- Mash the flesh with a fork or whisk to break up the eggplant strings.
- Add tahini, lemon juice, and olive oil. Whisk everything well until pale and creamy.
- Also add, yogurt, and salt Give everything a good mix. Check for seasoning and adjust with more salt. Add more tahini or lemon juice if required.
- Make a well in the center of the bowl containing the dip.
- Place a small metal bowl or a small makeshift bowl with aluminum foil.
- Heat a piece of charcoal, and place it in the small bowl carefully with tongs. Drizzle some oil which will cause the charcoal to smoke. Cover the bowl immediately for about 5-10 minutes and let the smoky flavor infuse into the dip.
- Caution: Just be sure to do this in an open area/away from the smoke detector, to avoid excess smoke from setting it off.
- Add chopped cilantro or parsley, and mix well. Serve right away, transfer to a serving bowl, drizzle olive oil, toasted pine nuts, cayenne pepper, and pomegranate arils. Or store in an airtight container and refrigerate up to 4-5 days.
Notes
- Oil-free baba ganoush: Make this an oil-free recipe by skipping out on the oil, however it may lack some of the authentic flavor.
- Baba ganoush without tahini: It is really easy to make tahini at home, I realized I should have posted that first, but I’ll share it in my coming posts. I made this dip with my very own homemade tahini, which just requires sesame seeds and olive oil. If you don’t want to splurge on a bottle for just a dip, (though there are so many ways you can use tahini), feel free to skip it. The main ingredient here is eggplant, and if you have that, it is more than enough.
- Try and use fresh eggplants. If the eggplant is old, the entire dip may taste bitter, If you are unsure about the freshness of the eggplant, cut it vertically into half, sprinkle a little salt, and let it sit in a colander. This will get rid of the bitter juices. Then pat dry, prick with a fork on the skin and place on a baking tray cut side down. Bake as directed in the recipe, keep a check on the eggplant. You may skip roasting the garlic or make slits and add the garlic on the eggplant halves.
- If you do not want to roast the garlic, use only 1 or 2 raw garlic in the recipe.
- Feel free to adjust the quantities of tahini, lemon juice, and olive oil to suit your palate. It is better to start with less amount of tahini rather than adding more, or else it can overpower the delicate taste of the eggplant.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
Nutrition
Baba Ganoush Recipe | Baba Ganouj
Ingredients
- 2 large eggplants 2 lbs
- 6 to 8 garlic cloves, refer notes
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil, plus 1 tbsp more to drizzle on top
- 1 tbsp finely chopped cilantro or parsley
- 1 to 2 tbsp vegan yogurt, or regular yogurt (if not vegan), optional
- 1/2 tsp salt, or to taste
Instructions
- Preheat the oven to 400 degrees F. Try and use a fresh eggplant. The older an eggplant is, the bitter it might taste. Wash the eggplant well, pat dry with a kitchen napkin. Make 3 vertical slits on the eggplant, and insert about 1 small garlic clove in each slit. Brush the eggplant with oil.
- Place the eggplant on a baking tray greased with oil. You may also use an aluminum foil greased with oil spray or oil for easier cleanup. Roast for about 50 mins to an hour or until a fork slides through the eggplant with no resistance.
- Once the eggplant is cool enough to handle, remove the crown, and scoop out the eggplant flesh, try and remove as much of the skin as possible, a little is okay.
- Transfer the eggplant flesh to a bowl lined with a colander or fine-mesh sieve. Leave it aside for 10-15 minutes. You should have about 1.5 cups of eggplant flesh.
- Mash the flesh with a fork or whisk to break up the eggplant strings.
- Add tahini, lemon juice, and olive oil. Whisk everything well until pale and creamy.
- Also add, yogurt, and salt Give everything a good mix. Check for seasoning and adjust with more salt. Add more tahini or lemon juice if required.
- Make a well in the center of the bowl containing the dip.
- Place a small metal bowl or a small makeshift bowl with aluminum foil.
- Heat a piece of charcoal, and place it in the small bowl carefully with tongs. Drizzle some oil which will cause the charcoal to smoke. Cover the bowl immediately for about 5-10 minutes and let the smoky flavor infuse into the dip.
- Caution: Just be sure to do this in an open area/away from the smoke detector, to avoid excess smoke from setting it off.
- Add chopped cilantro or parsley, and mix well. Serve right away, transfer to a serving bowl, drizzle olive oil, toasted pine nuts, cayenne pepper, and pomegranate arils. Or store in an airtight container and refrigerate up to 4-5 days.
Notes
- Oil-free baba ganoush: Make this an oil-free recipe by skipping out on the oil, however it may lack some of the authentic flavor.
- Baba ganoush without tahini: It is really easy to make tahini at home, I realized I should have posted that first, but I’ll share it in my coming posts. I made this dip with my very own homemade tahini, which just requires sesame seeds and olive oil. If you don’t want to splurge on a bottle for just a dip, (though there are so many ways you can use tahini), feel free to skip it. The main ingredient here is eggplant, and if you have that, it is more than enough.
- Try and use fresh eggplants. If the eggplant is old, the entire dip may taste bitter, If you are unsure about the freshness of the eggplant, cut it vertically into half, sprinkle a little salt, and let it sit in a colander. This will get rid of the bitter juices. Then pat dry, prick with a fork on the skin and place on a baking tray cut side down. Bake as directed in the recipe, keep a check on the eggplant. You may skip roasting the garlic or make slits and add the garlic on the eggplant halves.
- If you do not want to roast the garlic, use only 1 or 2 raw garlic in the recipe.
- Feel free to adjust the quantities of tahini, lemon juice, and olive oil to suit your palate. It is better to start with less amount of tahini rather than adding more, or else it can overpower the delicate taste of the eggplant.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
Nutrition
Instant Pot steel cut oats are hearty, filling and healthy! A bowl of this Instant Pot steel cut oatmeal will help start off your day on a great note.
Confession time! I really disliked oatmeal for the longest time! It is because, I’ve had so much of it as a kid, that I really couldn’t care much for it despite the numerous health benefits.
I’ve never really tried cooking with steel cut oats until I got the Instant Pot. And the first time, I tried making some in the IP, I was amazed at how good it was. A bowl of that oatmeal kept me full until lunch. I didn’t need to munch on anything in between.
Since then, I try to enjoy the nutritious benefits of this Instant Pot steel cut oatmeal by including it at least three times a week in our breakfast routine. Besides, it is easy to vary the flavors, and you can really get creative with the toppings
- DIFFERENCE BETWEEN STEEL CUT OATS AND ROLLED OATS
- WHY EAT STEEL CUT OATS?
- INSTANT POT STEEL CUT OATMEAL
- HOW DO YOU COOK STEEL CUT OATS?
- 4 SIMPLE REASONS I PREFER TO COOK STEEL CUTS IN THE INSTANT POT
- RATIO OF STEEL CUT OATS TO WATER FOR INSTANT POT OATS
- MORE INSTANT POT RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE THE BEST INSTANT POT STEEL CUT OATS | PRESSURE COOKER OATMEAL
- HOW TO COOK STEEL CUT OATMEAL?
- How To Cook Steel Cut Oats {In The Instant Pot}
DIFFERENCE BETWEEN STEEL CUT OATS AND ROLLED OATS
Oat groats look similar to wheat seeds but are larger in size. Steel-cut oats, also known as Irish oats or pinhead, are processed by breaking the oat groats into 3-4 pieces with sharp steel blades.
Rolled oats, also known as ‘old-fashioned’ oats need more processing. They are made by steaming, rolling and toasting the oat groats, which creates that flat flaked look, and therefore cook faster because of the flat surface area.
WHY EAT STEEL CUT OATS?
Both steel-cut oats and rolled oats have the same nutritional profile. Then why eat steel cut oats?
Steel-cut oats are high in dietary fiber and protein . They are also a good source of iron and provide sustainable energy . Steel-cut oats have a low glycemic index which means they have minimal potential to spike your blood sugar to unhealthy levels. Also, they are naturally gluten-free .
Cooked steel cut oats have a chewy and creamy texture, making it much more hearty than oatmeal made with old-fashioned or rolled oats which is just soft and creamy.
INSTANT POT STEEL CUT OATMEAL
The Instant Pot is hands down the best way to cook steel-cut oats.
Pressure cooker steel cut oats are like the easiest thing ever. Just dump the ingredients, press 2 buttons, and return to enjoy a bowl of perfectly cooked oatmeal. Jazz it up with some sweetener, spices, fresh fruits, and nuts or granola for more crunch and texture! Yummo in Rachel Ray’s words 😀
While you can just dump the ingredients and walk away, I highly recommend spending a few minutes to toast the oats. The extra step elevates the taste of oatmeal giving it a nice nutty flavor. It’s not a must, but do try it out sometimes. I’ve kept this Instant Pot steel cut oatmeal vegan, by toasting the oats in oil, but you can also use butter or vegan butter.
HOW DO YOU COOK STEEL CUT OATS?
You can cook steel cut oats in the Instant pot/pressure cooker or the stove-top or even the microwave.
The least favorite method for me is the microwave. You need to use the right-sized bowl, then cook it in intervals, remove, stir, blah blah. There is nothing wrong with using the stove-top method. The time taken to cook steel cut oats in the electric pressure cooker is the same as that taken on the stove-top.
4 SIMPLE REASONS I PREFER TO COOK STEEL CUTS IN THE INSTANT POT
- Zero babysitting/no monitoring.
- No fear of burning the oats.
- No spilling which means no mess to clean up, and that’s the last thing one really needs during busy mornings.
- The Instant Pot has this amazing delayed cooking feature, where you simply add oats and water the night before, close the lid, adjust the timings using the delayed timer, and by the time you wake up, breakfast is ready! Seriously, you can’t beat that!
For the liquid part of the recipe, you can use water, or a mix of milk and water. Regular dairy milk or plant-based milk all work well in this recipe. If using the delayed feature, I’d suggest using only water.
RATIO OF STEEL CUT OATS TO WATER FOR INSTANT POT OATS
The Instant Pot cooking chart recommends a 1 part of oats to 3 parts of liquid .
And that’s what I follow. It yields a really delicious creamy instant pot oatmeal even without any milk. If you like thicker oatmeal, use less liquid.
As for the timings, this recipe requires half the time as compared to cooking on the stove-top. Cook for 5 minutes if you prefer al dente oatmeal or 10 minutes if you like softer oatmeal . That is totally your preference. I go in for 10 minutes, the oats are soft, creamy and yet chewy enough to give that jaw a good workout!
I’d suggest you give it a go even if you are amongst those that couldn’t care much for oats. For all the amazing nutrition this super-food provides, it is absolutely worth including in your diet. Moreover, it is really economical and much better than other processed breakfast stuff that your body doesn’t really need.
This recipe is a pretty basic, treat it like a blank canvas. I’m sure everyone has their own preferences of enjoying their oatmeal. Some may like to flavor up the oatmeal with fruits, dried fruits whilst cooking, while others may like to top their oatmeal with those. So make some oatmeal and get creative with your own toppings. I hope you will try this if you haven’t already!
MORE INSTANT POT RECIPES
Carrot ginger soup
Coconut lentil curry
Chana Masala
STEP BY STEP INSTRUCTIONS TO MAKE THE BEST INSTANT POT STEEL CUT OATS | PRESSURE COOKER OATMEAL
Step 1: Toast the steel cut oats
Press ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, grease the bottom of the inner pot with oil spray. You may also use butter or vegan butter. Add 1 cup of steel cut oats, and saute, for about 5 minutes, stirring frequently, until it begins to turn golden brown and gives out a nutty aroma.
Step 2: Add the liquid
Press ‘CANCEL’. Add 3 cups of water, along with a pinch of salt. Give a good mix.
Step 3: How to cook steel cut oats?
A: Directly in the inner pot of the IP
Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 5 minutes (al dente oatmeal) 10 minutes (creamy oatmeal). It will take some time for the pressure to build up (about 7 minutes), after which the timer will commence.
B: Using the PIP (Pot In Pot) Method
Put 1 cup of water in the inner steel pot of the IP. Place a trivet.
Add 1/2 cup steel cut oats, and 1.5 cups liquid of choice ( I used half water and half almond milk) in a steel bowl or an oven safe glass bowl, add a pinch of salt, and flavorings if you wish. Give it a good stir, and transfer the bowl onto the trivet. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 10 minutes. I’ve not toasted the oats here, but if you wish to, you can do either do that in a separate skillet or in the IP inner pot and then transfer it to the bowl.
Step 4: Natural pressure release
Let the pot depressurize naturally. It will take about 15 minutes. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
5 minutes (al dente oatmeal)
10 minutes (creamy oatmeal)
Step 5: Mix and serve
Give the oats a good mix. Add vanilla extract (if using) and mix well. Dish out and top with your desired toppings. I served mine with a splash of almond milk, maple syrup, a sprinkle of ground cinnamon, fresh fruits and pecans. Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or stove-top with a splash of milk.
NOTES
- You may use 50:50 water:milk. You can either use dairy or any other plant-based milk. I’ve had good results with both.
- This is a very basic recipe to cook steel cut oats in the IP. You can add whole spices or ground spices, a sweetener like 2 tbsp brown sugar or regular sugar, maple syrup, agave, etc, along with chopped fresh fruits and/or dried fruits like cranberries, raisins, etc in step 2 along with the liquid. For a sugar-free alternative you may sweeten with stevia.
- You can double the recipe, cooking time remains the same. Store individual serving portions in Mason jars, or airtight containers or freeze in a muffin tin. Once frozen, transfer to a freezer bag, thaw in the microwave. Add some milk if needed, add your favorite toppings and enjoy.
HOW TO COOK STEEL CUT OATMEAL?
How To Cook Steel Cut Oats {In The Instant Pot}
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup steel cut oats, not the quick cooking kinds
- 3 cups water
- Pinch of salt
- Cooking spray or enough oil to grease the bottom of the inner pot
To top the cooked oatmeal
- Berries, bananas, apples, or other diced fruits of choice
- Nuts, of choice
- Maple Syrup, or sweetener of choice
- Dash of ground cinnamon
- Splash of milk, dairy or plant-based
Instructions
- Press ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, grease the bottom of the inner pot with oil spray. You may also use butter or vegan butter. Add 1 cup of steel cut oats, and saute, for about 5 minutes, stirring frequently, until it begins to turn golden brown and gives out a nutty aroma.
- Press ‘CANCEL’. Add 3 cups of water, along with a pinch of salt. Give a good mix.
- A: Directly in the inner pot of the IP- Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 5 minutes (al dente oatmeal) 10 minutes (creamy oatmeal). It will take some time for the pressure to build up (about 7 minutes), after which the timer will commence.
- B: Using the PIP (Pot In Pot) Method- Put 1 cup of water in the inner steel pot of the IP. Place a trivet. Put 1 cup of water in the inner steel pot of the IP. Place a trivet. Add 1/2 cup steel cut oats, and 1.5 cups liquid of choice (I used half water and half almond milk) in a steel bowl or an oven-safe glass bowl, add a pinch of salt, and flavorings if you wish. Give it a good stir, and transfer the bowl onto the trivet. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 10 minutes. I’ve not toasted the oats here, but if you wish to, you can do either do that in a separate skillet or in the IP inner pot and then transfer it to the bowl.
- Let the pot depressurize naturally. It will take about 15 minutes. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
- Give the oats a good mix. Add vanilla extract (if using) and mix well. Dish out and top with your desired toppings. I served mine with a splash of almond milk, maple syrup, a sprinkle of ground cinnamon, fresh fruits and pecans. Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or stovetop with a splash of milk.
Notes
- You may use 50:50 water:milk. You can either use dairy or any other plant-based milk. I’ve had good results with both.
- This is a very basic recipe to cook steel cut oats in the IP. You can add whole spices or ground spices, a sweetener like 2 tbsp brown sugar or regular sugar, maple syrup, agave etc, along with chopped fresh fruits and/or dried fruits like cranberries, raisins etc in step 2 along with the liquid. For a sugar free alternative you may sweeten with stevia.
- You can double the recipe, cooking time remains the same. Store individual serving portions in Mason jars, or air tight containers or freeze in a muffin tin. Once frozen, transfer to a freezer bag, thaw in the microwave. Add some milk if needed, add your favorite toppings and enjoy.
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Regards,
Freda
