Optional: Fresh Fruit, sliced almonds, extra drizzle of maple syrup or a sprinkle of cinnamon
Add oats, water, maple syrup, cinnamon, and salt to the pressure cooker pot and stir. Secure the lid and turn pressure release knob to a sealed position.
Cook at high pressure for 4 minutes.
When cooking is complete, use a natural release for 10 minutes (may also use a full natural release if not in a hurry). If liquid sprays through the valve, turn back to the sealed position and allow to cool for 5-10 minutes.
Serve hot with a Frozen Whipped Cream Dollop, fresh fruit, almonds, an extra drizzle of maple syrup, and/or a sprinkle of cinnamon, if desired.
I’ve never tried it myself, but I’ve read that you can chill your oatmeal, portion it into scoops on a baking sheet, freeze it, and put frozen scoops into a freezer safe ziplock bag for another day. Put in the fridge the night before or thaw in the microwave. Could also thaw it in the pressure cooker using the pot in pot method and an extra splash of milk.
Store leftovers in the fridge. Reheat with a splash of milk to make creamy again
Swap maple syrup for brown sugar to create a classic Cinnamon Brown Sugar flavor
Do not use steel cut oats or quick cooking oats for this recipe, the cook times are different