Cooking the oats with dried fruit adds natural sweetness. Topping the oatmeal with Blueberry Compote adds flavor and sweetness. Extra cooked oats and compote can be refrigerated or frozen.
Combine all ingredients in a small saucepan over medium eat. Cook, stirring occasionally, for 3-4 minutes, until mixture is syrupy.
Soak oats overnight in water to cover.
Combine oats, water and salt in a saucepan and bring to a boil over medium heat. Cover, lower the heat and add the dried fruit, cinnamon, cardamon and nutmeg. Cook, stirring occasionally, for about 10 minutes, or until creamy. Add more water as needed to reach desired consistency.
Stir in maple syrup and serve with almond milk, toasted almonds and Blueberry Compote.
Spray inside of pot with cooking spray. Put oats, 2 1/2 cups water and salt in pot. Add dried fruit, cinnamon, cardamon, nutmeg and maple syrup.
Cook on high pressure for 10 minutes. Select "Cancel" and let pressure naturally release for 12 minutes. Release remaining pressure.
Divide steel cut oatmeal into four bowls. Top with Blueberry Compote and toasted nuts. Serve with almond milk.
Adapted from Rebecca Katz’s Cancer-Fighting Kitchen cookbook.
Note: Quick-cooking steel-cut oats are now available that do not require pre-soaking; they take about 5-7 minutes to cook.