We transformed this ordinary breakfast ingredient into a nifty dessert! It is layered with oats and yogurt and topped with honey coated fruits. Indulge your sweet tooth without the guilt!
NOTE: This recipe CANNOT be made in the Pressure IH Rice Cooker (NP-HTC10/18, NP-NVC10/18 model)
Ingredients (serves 4):
To Prepare Separately:
*Please use the rice measuring cup that came with your rice cooker.
Measure steel cut oats accurately using the measuring cup that came with your rice cooker. Place steel cut oats in the inner cooking pan. Add water to the corresponding water level for “STEEL CUT OATMEAL,” or as listed in the ingredients.
Place the inner cooking pan in the main body of the rice cooker and plug in the unit. Cook the steel cut oats using the “STEEL CUT OATMEAL" (if available), or the “PORRIDGE” setting.
When steel cut oats completes cooking, transfer one cup to a bowl. The recipe will use 1 cup of steel cut oats only. Add ground cinnamon and pear juice. Mix well and set aside until cool, minimum 30 minutes. Be careful not to overmix.
Dice the pear halves. In a separate bowl, combine diced pear, raspberries and honey, and toss lightly.
Distribute cooled oatmeal from step 3 to 4 serving glasses.
Add a layer of yogurt to the oatmeal from step 5.
Top with fruit mixture from step 4.