Serving: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

2 cups of oats

1 cup of dried apricots

1 cup of almonds

2 cups of almond milk

1 teaspoon cinnamon

3 tablespoons white sugar

2 tablespoons unsalted butter

How to Prepare:

Preheat the oven to 250˚-270˚Fahrenheit and roast the almonds in the oven for 10 minutes until lightly browned and crispy and then set aside to cool completely.
Then grind the almonds using a food processor or blender.
Wash and soak the apricots in the warm water for 20 minutes and then dice them.
Add all the ingredients except the unsalted butter and almonds to your Instant Pot.
Close the lid and cook on a MEDIUMM pressure for 15 minutes. Then release the pressure naturally and open the lid.
Portion the oatmeal into two bowls or mugs and dollop each bowl with the unsalted butter. Remember that this dish should be served warm. Serve the spice oatmeal with the coffee.

Nutrition (Per Serving): Calories: 174; Fat: 26g; Carbohydrates: 34g; Protein: 26g