Ingredients
3-1/4 cups water, divided 3/4 cup steel-cut oats3/4 cup sweetened shredded coconut6 tablespoons dried cranberries3/8 teaspoon each ground cinnamon, cardamom, allspice and nutmeg3/8 teaspoon salt1-1/2 teaspoons butterOptional toppings: Yogurt, maple syrup and fresh berries
Preparation
Place 3/4 cup water, 1/4 cup oats, 1/4 cup coconut, 2 tablespoons cranberries, 1/8 teaspoon of each cinnamon, cardamom, allspice and nutmeg, and 1/8 teaspoon salt in each of three 1-pint canning jars. Top each with 1/2 teaspoon butter.
Place a trivet insert and remaining 1 cup water in a 6-qt. electric pressure cooker. Set jars on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally. Remove jars. Let stand 3 minutes before serving. If desired, serve with toppings of your choice.
