Living in the Bay area makes you a bit immune to what might be seasonal shifts around the rest of the country. October typically fans the warmth of summer with the mornings and evenings taking a dip into cooler temperatures. We jokingly tell friends and family who come visit to bring layers, knowing that inevitably, sweaters go on and jackets come off throughout the dance of the day. I gravitate toward bowls of creamy steel cut oats in the autumn months, topped with toasted nuts, fruit (either dried or chopped fresh), a drizzle of maple syrup or honey, and a splash of cold milk. This breakfast is the only one that can supplant my eggs and tortilla tradition most days and really helps me feel a shift in the season even if outside, it still resembles a long summer. I leapt at the chance to share Jane Bonacci and Sara De Leeuw’s instant pot steel cut oats from their Gluten-Free Instant Pot Cookbook because I figured that long cooking grains would be a great place to start and also because the apple compote aligned with all the apple bins at the farmer’s market. I also will admit the addition of Golden Delicious apples made my brow wrinkle in a good way–it’s not often you see that nostalgic apple variety from childhood called out in a recipe, and it really does, along with the Granny Smith apples, make this compote exceptional.