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Instant Apple 'Crisp'

Soy, nuts | Dump-and-go
Prep Time5 mins
Cook Time1 min
Total Time15 mins
Course: Breakfast
Keyword: gluten-free, Nut-free option, Soy-free option
Servings: 2 bowls
Calories: 361kcal
Author: Stephan Vogel

Equipment

  • Instant Pot

Ingredients

  • 180 ml ¾ cup Unsweetened almonk milk Or any type of non-diary milk
  • 80 g. ½ cup Steel cut oats Certified gluten-free if needed
  • 180 g. Pink Lady Apples Cored, chopped
  • 4 Medjool dates Pitted, minced
  • 8 g. 1 tbsp. ground cinnamon
  • Pinch of kosher or sea salt
  • 30 g. 1 scoop Soy protein powder Or pea protein powder

Optional Garnishes

  • Full-fat coconut milk
  • Planed Almonds

Instructions

  •  Starting with the almond milk, add all the ingredients except for the protein powder into the IP.
  •  Secure the lid and set the steam release handle to Sealing. Select the Pressure Cooksetting at high pressure. Set the cook time to 1 minute.
  • Once the 1-minute timer has completed, allow a NPR for 5 minutes and then switch the steam release handle from Sealing to Venting to release any remaining pressure and steam. Select the Cancel setting.
  • Open the pot and stir in the protein powder.
  • Transfer the buckwheat porridge into a bowl topped with the optional garnishes. Serve warm and enjoy!

Notes

For a real crisp finish, transfer the inner pot into a hot oven for a few minutes after stirring in the protein powder. 
Storage
3-4 days in the fridge, freezer not recommended