1cup(226g)mashed bananas, about 2-3 medium bananas
2cups(368g)steel cut oats
Pinchof salt
½cuppure maple syrup or honey (see note)
1teaspoonvanilla extract
¼cup(21g)cocoa powder, natural unsweetened or Dutch-process
¼ to ½cup(43 to 85g)semisweet or bittersweet chocolate chips
For serving: sliced bananas, raspberries, coconut, chocolate chips, pecans, etc.
Instructions
Grease the insert of a 6-quart Instant Pot or other electric pressure cooker with nonstick cooking spray.
To the pot, add the milk, water, bananas, oats and salt. Stir to combine. Secure the lid making sure the valve is sealed.
Cook on high pressure for 8 minutes (select manual or pressure cook --> dial the minute setting up or down to get to 8 minutes --> the pressure cooker will start automatically).
When the cooking time is done, let the pressure naturally release for 15 minutes before manually releasing the remaining pressure (otherwise liquid may spurt through the valve if pressure is released too soon).
Stir in the maple syrup (or honey) and vanilla. Add the cocoa powder and chocolate chips and stir until the chocolate is fully melted.
Serve warm with additional milk (if desired), sliced bananas, chopped nuts, shredded coconut, raspberries, chocolate chips, etc. The oatmeal will thicken as it cools, but it makes good leftovers if reheated on low with a bit of milk or water.
Notes
Sweetener: depending on how you like your oatmeal (and what type of chocolate chips you use), you may want to add more or less than the 1/2 cup pure maple syrup called for in the recipe. Adjust to taste, as needed.Nutrition Facts: the nutrition facts for this recipe were calculated based on the cooked oats (but do not include the optional toppings as those are added based on personal preference).