Healthy Living

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This summer I had the pleasure of visiting the farm in Saskatchewan where we at GRAIN {the company I co-founded with my best friend Janna Bishop} source our incredible French Lentils. Since we started the company 4 years ago, French Lentils have been such a popular item due to the amazing texture of the ones we are able to source directly from the farm. Will Robbins is a second generation organic farmer who runs the Maida Vale Organic Farm his parents have farmed for over 30 years. Will is a complete and perfect example of why we started doing this work. As Canadian farmers get older, it’s imperative for the future of our food security that younger farmers take up the heroic work of stewarding the land and growing our food. In the case of Canadian prairie farmers, this also happens to be the world’s food ~ as Canada is one of the world’s largest exporters of grain and bean crops. They are definitely revered as growing the world’s finest grain and bean crops. I can’t tell you how proud I am to be able to make this product available to consumers.

Since I pretty much live on lentils, I thought I’d share once and for all the easiest way I’ve ever found to enjoy French Lentils for salads. I find they are best eaten lightly steamed, and the beauty of the ones we source from the Robbins farm is that they are fresh, meaning they cook very quickly after a little soaking. The end result is a perfectly tender and exquisitely textured little legume that is much easier on the tummy than beans or lentils that have sat drying out in storehouses for too many years. Honestly, I’ve made these Lemon Lentils so many times in the past few months, I figured it was time to share a real recipe, which to me is hardly a recipe, but the results of this lemon infusion are just so easy and SO GOOD! Enjoy as is or added to salads or even to top a baked potato with.

How to Soak & Steam Lentils

1) Soak: For this recipe, soak 1 cup of dry GRAIN French Lentils in plenty of cold water to cover for 4-24 hours. You can leave the lentils on the countertop, at room temperature. The idea is to soak them in the morning to cook at night or soak at night for cooking in the morning; however you choose to do it, make sure it works for you. The soaking time window is totally flexible, just try to keep the soak time to a minimum of 6 hours and no longer than 24 hours.

2) Steam: When ready to cook, drain the lentils in a colander and rinse with cold water. Prepare a basic vegetable steaming basket in a saucepan and add water to just reach the bottom of the steamer basket. Add the soaked and rinsed lentils to the basket and cover with a tight-fitting lid. Bring the water to a boil and keep the heat on medium-high ~ steam the lentils for 12-15 minutes, checking until the lentils are just tender to the touch (you should be able to just squish a cooked lentil between your fingers). Be careful not to overcook! This is key. Overcooked French Lentils will easily be a bit mushy so it’s key to keep an eye on the timer here.

3) Dress: When cooked, remove the steamer basket carefully from the pot {I use a tea towel in both hands and grab each side and pull it from the pot}. Quickly remove the steamer with the hot lentils and place the lentils in a mixing bowl. From here you can allow cooling for use as you wish, or you can dress with olive oil, salt, and your choice of vinegar {red wine is very nice}. The hot lentils will absorb the oil and the vinegar while they cool creating a very tasty addition to anything you want to use them for.

Lemon Lentils

1 cup dry French Lentils, soaked and steamed
3-4 tbsp olive oil
1/3-1/2 cup freshly squeezed lemon juice
1/2 tsp salt, or to taste
2 green onions, sliced (greens only)
1-2 tsp grated fresh lemon zest
freshly ground black pepper as desired

To make the Lemon Lentils, prepare 1/2 cup of fresh lemon juice while the lentils steam. I have also made this recipe with bottled lemon juice and it is delicious. Immediately after removing the hot steamed lentils from the pot, add 3-4 tbsp olive oil, and the full half cup of lemon juice. This will look like a lot but trust me the lentils soak it all up! Add the 1/2 tsp of salt and stir the entire mixture well. Allow to cool on the countertop for one hour at room temperature {do not cover}; this will allow the lentils to cool and absorb the liquid from the lemon juice and olive oil. At this point, you can refrigerate overnight, or until you plan to eat them. Before serving, chop up 2 scallions {greens only} and add to the bowl with the lemon zest. Season to taste with freshly ground black pepper if desired.

If you find the lemon too much, you can adjust accordingly to 1/4 cup or 1/3 cup. I love the bright flavour here and fresh lemon juice is so good for your immune system at this time of year!

This recipe was originally published on, all photos are on my own. Kindly do not publish this recipe or share photos without permission. 

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Double nut butter blondies - 1

Yesterday I shouted at our two year old. After he repeatedly banged his little sister’s cot with two wooden spoons he was pretending to be ski poles while I attempted to put her down for a nap, I told him he was old enough to know better, shut the door on him and promptly burst into tears. Granted he’ll turn three in February and part of him knew exactly what he was doing, but because he’s so much bigger than Joy I sometimes forget, he’s still so very little. ‘Be quiet’ is a command he can commit to obey for a few minutes max before an exciting distraction sets in and patience is crucial on both our parts if we’re going to survive. In my three short months of parenting two, I’ve discovered that frustration can be high on the list of emotions for all parties involved, but raised tempers rarely improve anything. Certainly not the likelihood of babies to nap. But blondies? I have scientific proof that blondies improve just about everything. 

Double nut butter blondies - 3

The blondies in question are made with both browned butter and peanut butter, giving them a doubly nutty note. Toasty, fudgy, crackly topped showstoppers with chunks of white chocolate and a beautiful caramel hue. Both the process of baking and the act of eating are therapeutic in their own ways and exactly what the doctor ordered after a frantic start to the morning. Whenever I tell Nino we’re cooking, whether it’s a specific recipe we’ve decided to bake or simply blending up a smoothie or cracking eggs at breakfast time, he races to the bathroom to grab his little steps so he can better see what is happening. He loves to help, if you accept a one step forwards, two steps back approach to ‘helping’ with ingredients disappearing either into his mouth or onto the floor, but the sheer joy on his face when we get together in the kitchen cancels out any extra work involved on my part. I love that he loves food as much as we do, both the preparation and the eating.

Double nut butter blondies - 4

I serve these blondies warm with scoops of chocolate ice cream, but they’re equally delicious just as they are. This recipe makes quite a few so I bake and freeze them in parcels of two – Luke likes to eat them straight from the freezer if that kind of thing floats your boat with emergency supplies left over for those mornings when parent life attempts to get the better of me. Less shouting, more blondies is my mantra for this week. Hope it’s a sweet one for you and yours.

Double nut butter blondies - 2

Double Nut Butter Blondies
Prep time
15 mins

Total time
15 mins


My dream blondie with a chewy edge, gooey middle and crackly crust. The combination of beurre noisette and peanut butter gives a beautiful nuttiness while chunks of white chocolate contrast with the gooey centre. So good.
Author: Kate Doran
Recipe type: Baking
Serves: 16

  • 150g unsalted butter
  • 125g peanut butter
  • 225g light brown muscovado sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 175g plain white flour
  • 1 tsp baking powder
  • pinch flaky sea salt
  • 100g white chocolate, roughly chopped

  1. Preheat the oven to 180 C/160 C fan. Grease and line a 20cm square baking tin.
  2. Melt the butter in a small saucepan until it begins to foam. Continue cooking, stirring regularly, until golden brown and starting to smell nutty – this is the milk solids toasting. Set aside to cool.
  3. Once cool, whisk in the peanut butter, sugar, eggs and vanilla.
  4. Whisk together the flour, baking powder and salt in a medium bowl, then fold into the wet batter, followed by your chopped chocolate.
  5. Transfer to the baking tin and bake for 25 – 30 minutes until the top is crisp and golden and just beginning to crack. Allow to cool completely then slice into squares.
  6. Will keep in an airtight container for 3 – 4 days.



Double nut butter blondies - 5

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12 Amazing Things to Do in Naples, Italy

While most visitors to Italy make a beeline for Firenze, Veneto, and Roma, my heart belongs to Napoli.

Whether you are visiting over a weekend or planning to stay for a week-long adventure, there are plenty of things to do in Naples.

Let’s start with some basic information, like when to visit, where to stay, and how to get around.

When to Visit:

I had the opportunity to visit Naples in September and the weather was absolutely perfect. July and August are the busiest for tourism, but the sights are crowded and the weather is too hot for me. I recommend visiting during the shoulder season (April through mid-June, or September to October).

Getting There:

In order to avoid a very long, very boring transatlantic cruise, you’re going to need to book a flight if you’re coming from North America. If you’re savvy, you can bundle your flight and hotel together in order to save money.

Where to Stay:

Naples has a bit of a reputation for having some not-so-great neighborhoods. While pick-pocketing isn’t uncommon in any major city, it’s best to have your wits about you while you’re wandering about town.

Most tourists end up staying in the Decumani area. This part of Old Town is filled with shops and restaurants, but it can be a bit more expensive to stay here.

While I was there, I stayed on the border between the Decumani area and the Stella/Rione Sanita neighborhood. I loved that it was a bit out of the hustle and bustle. It was a quick walk to the Botanical Garden as well as the National Archaeological Museum.

Another popular choice is to stay down near the waterfront. Here you’re near the Opera House, both of the waterfront castles, and the Port of Napoli (great for day-trips to Capri and Sorrento!).

Fortunately, Naples has a great public transportation system so no matter where you choose to stay you’ll be close to the action.

Looking for the perfect place to stay? Expedia offers great hotel options throughout Naples!

How to Get Around:

Italy has a fantastic public train system. You can purchase tickets in advance or at any station. I’ve never had trouble getting a ticket last minute, but often times the fares can be cheaper if you purchase in advance.

he trains are quite efficient, carrying you from Rome to Naples in just over an hour! Trains run frequently (usually every twenty minutes or so for the main routes), so don’t panic if you miss a connection.

Once or twice while I’ve been traveling in Italy there are been strikes which interfered with train operation. It’s always good to have a back-up plan, and luckily there’s plenty of buses (both inter-city and local) as well as taxis. Just remember to make sure there’s a license on the window and a working meter in the cab of the taxi!

You can also use your favorite ride-sharing app to get around the city. Italian taxi drivers actually launched their own app a few years back to make their services more appealing. The app is available for Android and iPhone.

Things to Do in Naples:

Okay, now that we’ve got the basics out of the way, let’s talk about some amazing things to do in Naples!


Find a little ristorante and eat a Neopolitan Pizza.

Things to Do in Naples, Italy

Okay, you knew food had to be at the top of my list.

I ate at least three entire pizzas (#noregrets) while I was in Naples, and let me tell you: they did not disappoint.

Start yourself off with a classic Margherita-style pizza and appreciate the superb combination of delicate tomatoes and robust buffalo mozzarella.

There are lots of places that claim to be the “best” pizza in Naples, but I recommend you try out a few different places to get the full experience.


Enjoy the view from Castel Sant’Elmo.

Take the Aerial Tram to Morghen or the train to Montesanto, then walk down to this stunning 14th century fortress.

From up here you are rewarded with unparalleled views of both the city and the coastline.

After exploring, follow Largo San Martino until you find the grand staircase on your left. Follow the steps all the way down to the Spanish Quarter.


Wander the Spanish Quarter

The Spanish Quarter is a great place to spend an afternoon.

Enjoy a lunch of pasta e fagioli, do some window shopping, and sip an espresso at a cafe.


Hike Mount Vesuvius

Things to do in Naples - Hike Mount Vesuvius

In case you want something a bit more challenging, why not hike to the top of an active volcano?

To accomplish this feat, you’ll need to either take the train from Naples and hike all the way up, or join a group tour and cut the hike time in half (they park half-way up).


Explore the Ruins at Pompeii

Things to Do in Naples - Visit the Ruins at Pompeii

If you visit in the shoulder season, you should be able to avoid the huge crowds at Pompeii.

If you want to get a bit off the beaten path still see an incredible site, head to Herculaneum instead.


Visit the Local Markets

Visit the Local Markets - Best Things to Do in Naples

Why not take a stroll through the bustling neighborhood markets?

If you’re just visiting you might not need to buy groceries, but you can still enjoy the vibrant atmosphere of the market.

Many of the neighborhoods hold their own markets on various days and times, so you might just encounter one by accident.

Alternatively, you can visit the beloved La Pignasecca market in Montesanto, Naples’ oldest street market. This is also a great spot to try some authentic street food!


Take the Ferry to Sorrento

Ferry from Naples to Sorrento

While many people head straight for the island of Capri, I prefer the laid back vibe on Sorrento.

Sorrento is a quick one-hour ferry ride from the Port of Naples.

It’s a beautiful place to wander around — and be sure to sample the local limoncello!


Tour Underground Napoli

Tour Underground Napoli - Best Things to Do in Naples Italy

Underneath the Spanish Quarter lies a subterranean world begging to be explored.

Meet up with the tour group to gain access to the bowels of the city!

I don’t want to give away too much, because you should really see it for yourself. This was one of the best things I did in Naples!


A Night at the Opera

A Night at the Opera - Amazing Things to Do and See in Naples Italy

The San Carlo Theatre, opened back in 1737, is the oldest continuously running opera house in Europe.

You can either purchase a ticket to see a show or, if opera isn’t your thing, visit during the day time for a tour.


Escape to the Botanical Garden

Sometimes you just need to get away from the hustle and bustle of the city.

The botanical garden, located just Northeast of the popular Decumani district, is a little oasis unto itself.

It’s quite near the National Archaeological Museum, so I recommend visiting the museum in the morning, followed by lunch and a long walk in the garden.


Discover the Waterfront Castles

If Castel Sant’Elmo just wasn’t enough for you, never fear. Naples has not one, but two waterfront fortresses for you to see.

The first, Castel dell’Ovo, was originally located on an island which is now a peninsula. The oldest standing fortification in Naples, this site has history dating back to the first century BCE.

The second, Castel Nuovo, was built as the ‘new castle’ in 1279. Not so ‘new’, right?


People Watch at Piazza del Plebiscito

Last, but certainly not least, one of my favorite things to do in any Italian city: find a big piazza and people-watch.

La dolce vita!

The post 12 Amazing Things to Do in Naples (Italy) appeared first on The Wanderlust Kitchen.


A simple dump recipe for a traditional Scottish vegetable soup made in the slow cooker. 

Scottish Slow Cooker Vegetable Soup ingredients in a slow cooker

I make a lot of soup. Usually it’s in a pan on the cooker top and involves lentils and spices. Yes I’m talking about my favourite carrot, lentil and spinach soup
I’ve made so many soups over the years, but that’s the one I make the most. It’s thick, spicy, satisfying and delicious.
However, this is the soup my husband craves. A traditional Scottish vegetable soup. The kind made by our parents, grandparents, great-grandparents and so on.



Scottish Slow Cooker Vegetable Soup

Seasonal Vegetables

It’s a chunky vegetable soup made with seasonal winter root vegetables. The only vegetables that were available in the winter before vegetables were flown in out of season and before the birth of the freezer and year long access to whatever you want.
Our families used to eat seasonally and it’s a good tradition to follow. Vegetables taste better when they’re in season and of course they’re cheaper too, never mind all the air miles it saves.
We try to eat as seasonally as we can, but like all families there are a lot of our staple ingredients that come from other countries. I think just do what you can and fruit and vegetables are a good place to start.



Vegetable Soup ingredients in a slow cooker

Dump Soup

This is what is so elegantly named dump soup in the US. As in all the vegetables are dumped in and not pre-cooked first. That’s right just chop them and throw them in.
Of course dump has other connotations, it is a recycling centre for rubbish (trash), it’s when you tell someone you aren’t seeing them any more and it has one more meaning we won’t discuss in polite company.
Dump recipes are all the rage right now and you can understand why these days when we are all so busy and pushed for time.



Vegetable Soup ingredients in a slow cooker with stock
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Scottish Slow Cooker Vegetable Soup A traditional Scottish winter root vegetable soup made in the slow cooker. Fat free, low calorie, satisfying and very tasty. A hug in a bowl. #slowcookervegetablesoup #slowcookersoup #crockpotsoup #crockpotvegetablesoup #fatfreesoup #lowcaloriesoup #52diet #scottishvegetablesoup #vegetablesoup

Soup Ingredients

For this soup, I chopped and added onion (I usually add white onion, but I only had red), garlic, leeks, carrots, turnip and potato.
I gave it all a good mix, added enough vegetable stock to cover it and set it to slow cook on low for 8 hours or high for 6 hours. Of course you could make this on the cooker top in a pot too, but I would saute the onion and garlic until soft first since it doesn’t have that long slow cook.


a Scottish turnip

What is a turnip?

Before you hit the recipe, lets clear up the enigma that is a turnip.
What is a turnip?
It is a Scottish root vegetable with a yellow flesh. It’s a big brute and hellish to cut, but tastes wonderful in soups or mashed with lots of butter (vegan spread), salt and pepper.
To confuse things, in Scotland we also call it a neep as in neeps and tatties (potatoes). We also have a nickname for it, the tumshie.
Now this is where it gets complicated. We quarrel with our neighbour England about many things and one of them is the humble turnip. They call them swede and are obviously misguided (waits for ranty comments).
In the US they are called rutabaga.
Yes it’s one that confuses many people.


Bowl of Scottish Slow Cooker Vegetable Soup


related – Slow Cooker Veggie Sausage, Mushroom & Chickpea Stew


Calories and Nutrition in Slow Cooker Vegetable Soup

This soup is virtually fat free, low calorie, high in dietary fibre and potassium. It also has a good source of iron and calcium.

It is perfect for those on a budget and anyone who is watching their weight on a calorie controlled diet like the 5:2 diet.

vegetable soup, root vegetable soup, Scottish vegetable soup, slow cooker soup, slow cooker vegetable soup, crockpot soup, crockpot vegetable soup, fat free vegetable soup, low calorie vegetable soup, soup, what is a turnip
Scottish, vegetarian, vegan
Scottish Slow Cooker Vegetable Soup

A traditional Scottish winter root vegetable soup made in the slow cooker. Fat free, low calorie, satisfying and very tasty. A hug in a bowl.

Yield: 4-6Author: Jacqueline Meldrum

Scottish Slow Cooker Vegetable Soup in white bowl with grey napkin and soup spoon

Scottish Slow Cooker Vegetable Soup

A traditional Scottish winter root vegetable soup made in the slow cooker. Fat free, low calorie, satisfying and very tasty. A hug in a bowl.
prep time: 15 minscook time: 6 hourtotal time: 6 hours and 15 mins


  • 1 red or white onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 large leeks, halved length ways and sliced
  • 3 large carrots, roughly chopped
  • 1 medium to large turnip (rutabaga), roughly chopped
  • 4 medium potatoes, roughly chopped
  • 3 pints/ 1 3/4 litres/7 cups vegetable stock
  • a good grinding of salt and pepper


  1. Add all the ingredients to your slow cooker pan.
  2. Mix well and add the stock, then season with salt and pepper.
  3. Cook on low for 8 hours or on high for 6 hours.
  4. Serve and enjoy!


Calories and nutrition are for 6 servings.
fat (grams)
sat. fat (grams)
carbs (grams)
protein (grams)
sugar (grams)
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Spinach & Cream Cheese Stuffed Pasta Shells

Spinach & Cream Cheese Stuffed Pasta Shells

A simple recipe for a stuffed pasta recipe made in a slow cooker. The perfect midweek meal for vegans or vegetarians.

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Chicken Enchiladas Verdes

Traditional Mexican enchiladas are much lighter than the typical restaurant dish served throughout America. Made with white corn tortillas, poached chicken breasts and a light coating of V&V Supremo® queso fresco, this dish is simple and satisfying but won’t weigh you down.  For most of my life I always assumed enchiladas were out of the question…

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Nice post thanks a lot love

Hellooooo! I’m alive, I’m alive! Did you think after my 10-year blogiversary post that I decided to take a 10-year break? lol. It’s been a busy month with a lot of fun events going down. I just returned from WXN’s Canada’s Most Powerful Women celebrations, and I’m still riding the high of winning an award in the Entrepreneur category and meeting so many incredible people. So many happy tears this week. It felt (and feels) absolutely surreal. I’m super inspired by these amazing Canadian women to keep going forward, doing my part to give back, and creating meaningful change in this world. I’m grateful to you all who support me and what I do…truly, thank you.

Here’s a snippet of the interview I did with WXN (the rest is found on their website):

SUCCESS all comes back to love. Do I feel love deep in my soul for what I’m doing? Are my kids and my husband happy and loved? Am I taking time to enjoy the process rather than allowing perfectionist thinking to take hold? My definition of success has grown so much since starting the blog, writing my two cookbooks, and becoming a mother. Today, success is knowing that I have the power to push through challenges while taking the time I need for myself to balance and stay healthy. After struggling with illness this past year, one of my biggest wake-up calls was realizing that it’s okay to take a break even if that means letting go of a professional goal for the time being.”

As an introvert, big social events tend to tucker me out (anyone else?!), and I find myself looking forward to my first day without any commitments (aside from, umm, two hyper toddlers, I suppose…). This creamy 3-ingredient steel-cut oatmeal recipe is the one I’ve been making once or twice weekly since fall hit. It may sound strange, but I find it calming in a way. I just love that I can throw a few ingredients in my Instant Pot, stir it up, and walk away until it’s done cooking! No stirring or watching…woot, woot. I’ll often throw it on and then get ready for the day or feed the kids and come back to a hot pot of oats. It’s a good feeling…a darn good feeling!

Don’t worry if you don’t have an Instant Pot because I also provide a stovetop version below—your oatmeal will turn out the same either way, but the stovetop version just requires monitoring and stirring as it cooks.

This time of year I love to top a hot bowl with toasted walnuts, chopped dates or raisins, cinnamon or pumpkin pie spice, maple syrup, and seasonal fruit like pear or pomegranate. So cozy! Walnuts or pecans with maple syrup, cinnamon, and peanut butter is another dreamy combo.

Before I go, a quick note that we’ll be participating in Giving Tuesday this coming Tuesday November 27, 2018. Here’s a bit about the cause:

“GivingTuesday is a global movement for giving and volunteering, taking place each year after Black Friday. The “Opening day of the giving season,” it’s a time when charities, companies and individuals join together and rally for favourite causes. In the same way that retailers take part in Black Friday, the giving community comes together for GivingTuesday.”

This coming Tuesday, we’ll be donating 100% of that day’s OSG recipe app proceeds to Toronto’s Daily Bread Food Bank as our way to take part. I hope you’ll consider participating in #GivingTuesday too! 


4.8 from 10 reviews


The Creamiest Steel-Cut Oats

Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

My goal was to create the creamiest bowl of steel-cut oats using just a few ingredients…and this is it! This luxuriously chewy steel-cut oatmeal is the perfect base for all of your favourite topping combinations. I love adding pure maple syrup, cinnamon, seasonal fruit, toasted walnuts, and chopped dates or raisins. It doesn’t get much cozier on a cool fall or winter morning! I’ve also provided cooking instructions using both the stovetop and Instant Pot (I prefer the Instant Pot method as it’s so easy). For the Instant Pot method, please see the Tip section.

2 3/4 cups or 4 servings
Prep time
2 Minutes
Cook time
25 Minutes


For the oatmeal:
  • 1 (14-ounce/398 mL) can light coconut milk
  • 1 cup (250 mL) water
  • 1 cup (172 g) uncooked steel-cut oats
Serving suggestions:
  • Seasonal fruit
  • Pure maple syrup
  • Toasted walnuts
  • Dash fine sea salt, stirred in
  • Cinnamon
  • Raisins or chopped pitted Medjool dates


  1. STOVETOP METHOD: Pour the can of coconut milk and 1 cup (250 mL) water into a medium pot and bring to a low boil over high heat.
  2. Add the steel-cut oats to the pot and stir to combine. Immediately reduce the heat to low (low heat is important or they’ll burn) and gently simmer, covered, for 30 to 40 minutes, stirring four to five times during cooking and reducing heat if necessary to prevent burning. This method produces a thick pot of oats. For a porridge-like consistency, stir more water in to your liking. I like to stir in about 1/2 cup (125 mL) water after cooking.
  3. Portion into bowls and top with your desired garnishes—I love the combo of pure maple syrup, toasted walnuts, seasonal fruit, fine sea salt, cinnamon, and raisins or chopped dates, but feel free to get creative and change it up depending on the season. Leftovers will keep in an airtight container in the fridge for 5 to 7 days or you can freeze them for up to 1 month. I store cooled single portions in freezer-safe bags and lie them flat in the freezer for easy stacking. Reheat refrigerated or thawed leftovers on the stovetop in a small pot along with a splash of water or milk over medium heat.




  • Add the coconut milk and water to the Instant Pot, followed by the oats. Stir to combine.
  • Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
  • Press the “Pressure Cook” (or “Manual”) button and set the cook time to 7 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun!
  • Once finished, you’ll hear a few beeps letting you know that cooking is over. Now let the Instant Pot do a “Natural Pressure Release”—I wait 10 minutes for most of the the pressure to release on its own.
  • Carefully release any remaining steam before removing the lid. Stir the oatmeal until combined, adding more milk or water if you’d like to thin it. It’ll be oh-so-creamy and continue thickening as it sits!
  • Portion into bowls and top with your desired garnishes—I love the combo of pure maple syrup, toasted walnuts, seasonal fruit, fine sea salt, cinnamon, and raisins or chopped dates, but feel free to get creative and change it up depending on the season. Leftovers will keep in an airtight container in the fridge for 5 to 7 days or you can freeze them for up to 1 month. I store cooled single portions in freezer-safe bags and lie them flat in the freezer for easy stacking. Reheat refrigerated or thawed leftovers on the stovetop in a small pot along with a splash of water or milk over medium heat.

You can also make pre-portioned servings so all you have to do is dump it in a pot in the morning and quickly heat it up with a splash of milk!