Rolled Oats: Pour water to a pot, bring it to a boil and stir in oats. Let cook for 1 to 2 mins, until most of the water is absorbed. Pour milk and bring to a boil.

Reduce the heat and let simmer for another 3 to 4 mins, until it reaches a slightly thick & creamy consistency. Oatmeal will thicken upon cooling, so turn off when it is slightly runny yet thick.

Instant Oats: Stir in milk and instant oats and bring it to a rolling boil. Reduce the heat and simmer until thick and creamy, yet slightly runny.

Steel Cut Oats:: Rinse the steel cut oats and soak them overnight. Next morning drain the soaked water and pour fresh water. Bring to a rolling boil and turn the heat down. Cook until tender, adding more water if required. Add milk and simmer until thick and creamy.

Serving: If you want to sweeten with sugar you may add it now. Cool down slightly and transfer to serving bowl. Add sliced nuts and dates or peanut butter & bananas.

With Instant Oats: Pour milk and instant oats to a bowl. Place the bowl one the trivet, with 1 cup water in the steel insert. Do not cover the bowl. Secure the IP with the lid, with vent in sealing mode. Pressure cook for 0 mins. Let the pressure release naturally. Stir and add your favorite toppings.

With Rolled Oats: Pour the milk and oats to the inner pot of the Instant pot. Mix and secure the lid of the IP. Press the pressure cook button and set the timer to 1 minute high pressure for rolled oats.

With Steel Cut oats: Pour water, milk and add rinsed steel cut oats. Mix well and secure the Instant pot. Position the vent to sealing. Press porridge button and set the timer for 10 mins.

Allow the pressure to release naturally for 10 mins. Stir the oatmeal and remove to serving bowls. Top with fruits, nuts, dates, maple syrup or chocolate.