Gluten-free Dairy-free Porridge in the Instant Pot
When I need something satisfying and nourishing that’s also gluten-free and dairy-free, this porridge is my go to.
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I was recently diagnosed with thyroid disease and had to follow a strict 30 day diet free of the top five allergens. This included dairy, eggs and wheat which are staples to any kind of breakfast you might be eating. It took a minute for me to figure out what the heck to eat in the mornings, but this recipe was born out of necessity and I still make it several times a week.
Another reason you will love this porridge is if you are a new mom breastfeeding and need a quick nourishing breakfast. When I was nursing my kids they would often get upset and colicky if I ate too much wheat and dairy, as these proteins do pass through to your breastmilk. It’s also a great meal if you want to give your digestion a break as it’s almost pre-digested when cooked in the Instant Pot. The recipe calls for apple and nuts which cook down nicely when pressure cooked.
If you really want to go the extra mile and make this breakfast a super-food you can soak your nuts the night before. Soaking them reduces the phytic acid, an anti-nutrient in nuts. Soaking can activate an enzyme in nuts, making them easier to digest. It also increases the content of certain B vitamins. Just be sure to throw out the water they were soaking in overnight before cooking.
Gluten-free Dairy-free Porridge
Equipment
- 1 pressure cooker
- stovetop
Ingredients
- 1 cup gluten-free rolled oats
- 2 cups filtered water
- 1 small apple
- 1 handfull chopped nuts
- 1/4 tsp salt
- 1 dash cinnamon
- 1 tbsp coconut oil to top or top with a dairy-free milk or creamer to your taste
- 1 tbsp honey or coconut sugar to top or top with a sweetener of your choice
Instructions
- Spray the inside of your pressure cooker with a non seed oil of your choice.
- Add all of the ingredients and give a quick stir. Save the sweetener and creamer to top at the end.
- Pressure cook with the seal shut for 10 minutes.
- Do a quick release of the steam and pour into a large shallow bowel. Top with a spoon of coconut oil and honey, coconut sugar or brow sugar.
- Enjoy!
Notes
- Tips: whatever you do, don’t forget to add salt! Salt makes or breaks this recipe and your porridge will be bland without it. Also, top with coconut oil at the end. Trust me – where there’s fat, there’s flavor. Lastly, I love coconut sugar or brown sugar on my oatmeal because that’s how I ate it in my childhood. Do what is comforting to you.
- Note: a small amount of oats tend to stick to the bottom of the pot but generally will not burn as the recipe calls for a short 10 minute cook time. Spraying the dry pot with oil first really does help the oats not to stick as much. I recommended using the stovetop to cook if you intend to double or triple the recipe so that you can stir often to keep the bottom from burning.
