Step 1

place the steel cut oats, water and almond milk in your instant pot and cook for 8 minutes.  When the oats have finished cooking, allow the pressure to automatically release for 6 minutes, then manually release.

Step 2

set your instant pot to saute, and stir in the frozen kale, miso paste, tahini, tamari and nutritional yeast.  Cook while stirring for 2-3 minutes to heat up the frozen kale.

Step 3

Divide the oats between 2 bowls and top with avocado and green onions