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A few months ago, I wanted something I haven’t had in years – oatmeal. Oats can be tricky if you’re gluten intolerant because even though they’re naturally gluten free, they are contaminated with gluten grains during the growing/harvesting process. This led to the existence of gluten free oats where farmers grow their oats in places they don’t grow gluten grains. This is called the “purity protocol”.
However, the purity protocol process is pretty expensive so this led to a new method of making oats “gluten free” called “mechanical sorting”. I don’t have the exact details but essentially the gluten containing grains are picked out of the oats by a machine and from what I understand, it’s a very unreliable process. Doesn’t sound very safe, does it? No way am I personally taking that risk!
Because the mechanical sorting method is so much more affordable, this is the method that has been adopted by the majority of companies now days. (Shoutout to Enjoy Life Foods who are still using purity protocol!) I used to think I had a sensitivity to oats because sometimes they made me sick and sometimes they didn’t. Well, after eating a ton of purity protocol oats due to a breastmilk supply issue (no, it didn’t help) I didn’t get sick even once. I am really starting to think that is because a lot of the oat products I’d previously tried must have been mechanically sorted.
Anyways, back to my story! So I really wanted oatmeal and was still under the impression that I had a sensitivity to oats. I also had some leftover short grain brown rice. I heated it up and topped it with some toppings you might use on oatmeal – maple syrup, coconut milk, pecans, and raisins. It really satisfied my craving and was much cheaper and easier than seeking out purity protocol oats.
I ended up telling Lenny about this and he said his family used to make something similar and called it “breakfast rice”. Well, then I guess that’s what I’m calling it!
I made it quite a few times and decided to start making them in the Instant Pot with the maple, coconut milk, and cinnamon cooked in. You can also make it on the stovetop using the directions in the recipe notes.
This is one of those recipes where you can really get creative because of the toppings. Anything you’d put on a sweet preparation of oatmeal, you can put on here. The syrup doesn’t add too much sweetness so you still have a lot of control over the sweetness with your topping choices.
My favorite topping combination so far is runny almond butter, LOTS of crunchy chia seeds, and chocolate chips. I asked people on Instagram what their favorite oatmeal toppings and mix-ins were and got a lot of great ideas that I’ve listed in the recipe notes. The topping combinations I photographed for this post are:
- Apple slices + runny almond butter + pecans + chia seeds
- Almond butter + blackberry jelly
- Pumpkin butter + pecans + dried cranberries
Let me know what toppings you try in the comments section below!
- 2 C short grain brown rice
- 1 1/4 C water
- 1 C full fat coconut milk
- 1 tsp cinnamon
- toppings of choice *see notes and blog post for ideas*
- Combine the rice, water, coconut milk, and cinnamon in the Instant Pot (see notes for alternative stovetop instructions). Secure the lid with the valve set to “sealing” then cook on manual for 23 minutes.
- When the time is up, allow the pressure to release naturally before removing the lid. Stir/fluff up the rice.
- To serve, scoop some warm rice into a bowl and finish off with your favorite toppings.
Topping ideas: fruit (apples, berries, caramelized bananas, pear slices,…), nut butter, sunflower seed butter, seeds (chia, sunflower, flax, pumpkin,…), nuts, hemp hearts, dried fruits (cranberries, prunes, raisins,…), candied ginger, preserves, cocoa powder, pumpkin or apple butter, chocolate chips, shredded coconut, sweet potato or pumpkin puree, pumpkin pie spice, or anything you’d normally enjoy on oatmeal.
This recipe assumes the user is familiar with and knows how to use an Instant Pot. Always read and follow the manufacturers instructions before attempting to make a recipe in your Instant Pot.
To make this recipe on the stovetop, combine the rice, water, coconut milk, and cinnamon in a medium sized pot. Bring to a boil then reduce heat, cover, and allow to simmer 45-50 minutes or until the water is absorbed. Turn off the heat and allow to stand, covered, for five minutes before stirring and serving with toppings.