Instant Pot Gingerbread Oatmeal & Buckwheat Porridge
This holiday ready gingerbread oatmeal and buckwheat porridge is perfect for the fall and winter months. Make a batch quickly in the Instant Pot and eat it all week topped with pears and pecans for a hearty festive breakfast!
- Prep time
- 2 min
- Cook time
- 16 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¾ cup gluten-free steel cut oats
- ½ cup buckwheat groats (toasted on the stove until golden and fragrant)
- 3½ cups water or non-dairy milk or a combination (If making on the stovetop, dairy milk works)
- 3 tablespoons dark brown sugar
- 1 tablespoon dark molasses
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- Heavy cream (milk, or non-dairy milk)
- Sliced pear (such as bartlett)
- Toasted pecans
- Toasted buckwheat groats
Instructions
- 1
If making in an Instant Pot, add all of the ingredients to the instant pot and stir to combine. Place the lid on the pot and make sure the pressure release valve is in the sealing position. Press the pressure cooker button, make sure it is on high, and set the timer for 6 minutes. When the timer is up, let the pressure cooker naturally release for 10 minutes. When the timer is up, release any additional pressure by carefully moving the pressure release valve into the venting position.
- 2
If you don't have an Instant Pot, you can make the porridge on the stovetop. Bring the water or liquid to boil over medium high heat. Add all of the ingredients and stir well to combine. Reduce heat to a low simmer. Simmer, stirring occasionally, until most of the water has been absorbed to desired consistency and grains are cooked through, about 30 minutes. If your grains haven't cooked to your liking after the water has mostly been absorbed, add another 2 tablespoons of water at a time, until cooked through.
- 3
Serve warm with a splash of cream, sliced pears, toasted pecans, and buckwheat groats.
- 4
Store any leftovers in an airtight container in the refrigerator for up to a week. Add a few tablespoons of water to loosen it up while reheating.