Peel and core the apples and cut into small chunks.
Add the apples, raisins, apple juice, lemon juice, brown sugar, maple syrup, cinnamon, vanilla and lemon zest to a large saucepan and stir to combine.
Cook mixture over medium-high heat, stirring occasionally. Cook until the apples are fork-tender and the liquid is syrupy about 20 minutes.
Transfer mixture to a bowl and set aside.
Instructions for the Steel Cut Oats:
Lightly butter the bottom and sides of the inner pot of your instant pot.
Add the water, milk, oats, and salt. DO NOT STIR.
Close and lock the lid, making sure the steam release handle is in the sealed position.
Cook on high pressure for 9 minutes. When done, allow the pressure to release naturally - about 15 minutes. Turn the steam release handle to "venting", releasing any remaining steam. Unlock the lid and open the pot carefully.
Scoop the oatmeal into bowls and top with a tablespoon or two of the compote.
For the compote, I used apple juice but you could substitute orange juice.
Do not use Coach's Oats for this recipe! Although the oats are cut the same as steel cut oats, they are pre-cooked and thus will become too mushy! I used Bob's Red Mill Steel Cut Oats and they worked perfectly.
I used very large raisins for this recipe but any size and variety works great!
If only serving one or two people, refrigerate the oatmeal and compote separately for up to 6 days. To serve, scoop a serving of oatmeal into a microwave safe bowl and top with some of the compote. Cover with plastic wrap and microwave for 2 - 3 minutes at 80 percent power.