Steel Cut Mango Porridge/Oatmeal

We start our day with hearty porridge on weekdays topped with sliced banana, nuts and seeds mostly. In summer months we enjoy porridge with a tropical twist. A fiber rich porridge with mango, nuts, seeds, sometimes coconut milk instead of dairy milk and drizzled with little maple syrup or coconut nectar is so comforting in the morning. Steel cut oats is less processed with nutty flavor and its chewy texture keeps us full longer. It's gluten free, no refined sugar and easy to make it vegan. I usually make a big batch to eat regularly, then refrigerate unused portions and reheat in the microwave stirring a little water or milk to loosen it up.

For porridge~
1 cup steel-cut oats
2 cups water
2-3 quart pressure cooker

For toppings~
Diced mango
Sliced almonds
Walnuts
Chia seeds
Hemp seeds
Flax seeds meal
Coconut milk or dairy milk as per choice
Maple syrup/Agave syrup/coconut nectar (optional)  

Method~
For faster cooking, use a whistle pressure cooker. Bring the water to a boil and add oats. Cover and cook on a hig h flame till 5-6 whistles. Reduce the heat and cook for 4-5 more minutes. There will be more whistles. Then turn off the heat and let the pressure release naturally. Carefully remove the lid. Stir well. Serve hot with coconut milk or dairy millk topped with mango, nuts and seeds. For extra sweetness drizzle little syrup. Makes 3 cups porridge.

Note~ Oats are naturally gluten free but cross contamination may happen while processioning. Make sure package says"gluten free".