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Breakfast recipe · from the recipe book

Pressure Cooker Apple Quinoa Oat Porridge

Creamy oats and tender, poppy quinoa cooked in fresh oat milk and apple juice with grated apple, sticky dates and cardamom-cinnamon warmth, finished with crunchy pumpkin seeds and a swirl of tangy kefir.

Pressure Cooker Apple Quinoa Oat Porridge

Ingredients

  • 2½ cups200 gOld-fashioned rolled oatsdivided: about one third for oat milk, two thirds for porridge
  • 3⅓ cups800 gWatercold
  • ⅔ cup120 gQuinoa, dryrinsed well
  • ¾ cup (180 ml)200 gApple juice, unsweetened
  • 1½ medium300 gApplecoarsely grated
  • 2 dates48 gMedjool dates, pittedchopped
  • 1½ tsp4 gGround cinnamondivided in half
  • ½ tsp1 gGround cardamom
  • ¼ tsp2 gSalt
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • ¾ cup (180 ml)200 gPlain kefir, low-fat

Steps

  1. Prepare first: rinse the quinoa in a fine sieve, coarsely grate the apple and chop the dates.
  2. Make the oat milk: blend about one third of the oats with all of the cold water on high for about 45 seconds until smooth and milky.
  3. Pour the oat milk into the pressure cooker pot. Add the remaining two thirds of the oats, the quinoa, apple juice, grated apple, dates, cardamom, salt and half of the cinnamon; stir well.
  4. Lock the lid, set the valve to sealing and cook on high pressure for 8 minutes.
  5. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure and open the lid.
  6. Stir the porridge well; it thickens as it stands. Loosen with a splash of water if you like it thinner.
  7. While it rests, toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes until they puff and pop.
  8. Divide the porridge among 4 bowls. Swirl the kefir over each, then sprinkle with the toasted pumpkin seeds and the remaining half of the cinnamon. Serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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