Cinnamon Roll Steel Cut Oats with Big Slice Apples {Kansas State Fair}

Pressure Cooker Steel Cut Oatmeal | Chef Alli's Farm Fresh Kitchen

Even State Fair-goers need to eat a good breakfast! This recipe keeps breakfast fast, simple, and delicious. Just make your oatmeal in the Pressure Cooker, add the brown sugar topping, and smother in your favorite Grandma Hoerner’s Big Slice Apples! Breakfast is SERVED… State Fair Style!

Pressure Cooker Cinnamon Roll Steel Cut Oats with Grandma Hoerner’s Big Slice Apples

1 Tbs. unsalted butter
1 cup steel cut oats
3 1/2 cups water
1/2 tsp. kosher salt
1 cinnamon stick

Brown Sugar Topping 

1/4 cup packed dark brown sugar

1 tsp. cinnamon

Cream Cheese Frosting

1/4 cup cream cheese, softened

2 Tbs. powdered sugar

1-2 tsp. milk

Your favorite variety Grandma Hoerner’s Big Slice Apples, warm

Select sauté setting and add butter to Electric Pressure Cooker (EPC) pot. When butter is melted, add the oats and toast, stirring constantly, until they darken slightly and smell nutty, 3 – 4 minutes.

Add water and salt to EPC pot; lock lid into place and choose High Pressure setting for 10 minutes cook time. When timer sounds, turn off EPC and use a natural pressure release for 5 minutes and then perform a quick pressure release to release any remaining pressure in EPC.

When valve drops, carefully remove lid and give oats a gentle stir; let oats rest 5-10 minutes until they reach desired thickened consistency.

Meanwhile, in a small bowl, mix together brown sugar and cinnamon to create topping. In a separate small bowl, whisk together cream cheese, powdered sugar and milk until mixture reaches a nice thick and creamy frosting consistency.

Serve oatmeal in individual bowls topped with brown sugar topping, Big Slice Apples, and a swirl of cream cheese frosting.

Now You’re Cookin’,
Chef Alli

*Affiliate link: I only recommend products I’ve used and loved!

Can’t make it to the Fair? To order your favorite From the Land of Kansas products and ingredients, visit their ecommerce sight. 

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