Carrot Cake Oatmeal (Instant Pot Friendly!)
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
28 mins
-
Servings
2 (Bowls)
-
Calories
463 kcal
-
Course
Breakfast
-
Cuisine
International
Carrot Cake Oatmeal (Instant Pot Friendly!)
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Creamy, comforting Carrot Cake Steel Cut Oats made in the Instant Pot! The perfect quick, easy, plant-based, and gluten-free breakfast. Just 1 pot, 30 minutes, and 9 ingredients required!
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Ingredients
OATS
- 1 cup steel cut oats (certified gluten-free as needed)
- 1 cup water
- 1 ½ cup dairy-free milk (we prefer almond, cashew, oat, or light coconut milk)
- 2/3 cup loosely packed grated carrot
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 pinch sea salt
TOPPINGS
- 2 Tbsp dairy-free milk
- 2 Tbsp toasted or raw pecans
- 2 Tbsp raisins
- 1-2 Tbsp almond or cashew butter (optional)
- Maple syrup, organic brown sugar, or coconut sugar (optional for more sweetness)
Instructions
INSTANT POT:
- Add steel cut oats, water, dairy-free milk, carrots, maple syrup, vanilla, cinnamon, and salt to the Instant Pot and stir to combine (see below for stovetop method). Pressure cook on high for 4-6 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Select 4 minutes for tender oats or 6 minutes for even more porridgy oats with less bite.
- If serving with toasted pecans (optional), prepare at this time by placing pecans in a skillet over medium-low heat and toasting for 5-8 minutes, stirring occasionally and paying close attention to ensure they don’t burn.
- Once the Instant Pot timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
- Enjoy with toppings of choice — dairy-free milk, toasted or raw pecans, raisins, nut butter (optional), and maple syrup or other sweetener of choice (also optional).
- Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.
STOVETOP:
- In a medium saucepan, combine steel cut oats, water, dairy-free milk, carrots, maple syrup, vanilla, cinnamon, and salt and stir.
- Bring the mixture to a boil over medium heat. Once boiling, stir and lower to a simmer. Cover and cook on low heat for about 20 minutes, stirring every 5 minutes.
- Once oats are tender, remove the pot from the heat. Serve immediately and enjoy with toppings of choice — dairy-free milk, toasted or raw pecans, raisins, nut butter (optional), and maple syrup or other sweetener of choice (also optional).
- Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.
Notes
- *Nutrition information is a rough estimate calculated with almond milk and without optional ingredients.
Nutrition Information
Show Details
Serving
1serving
Calories
463
(23%)
Carbohydrates
89.1g
(30%)
Protein
12g
(24%)
Fat
7.2g
(11%)
Saturated Fat
1.1g
(6%)
Polyunsaturated Fat
2.4g
Monounsaturated Fat
2.8g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
213mg
(9%)
Potassium
680mg
(19%)
Fiber
10.9g
(44%)
Sugar
28.2g
(56%)
Vitamin A
6161IU
(123%)
Vitamin C
2.4mg
(3%)
Calcium
468mg
(47%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 2(Bowls)
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 463 | 23% |
| Carbohydrates | 89.1g | 30% |
| Protein | 12g | 24% |
| Fat | 7.2g | 11% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 2.8g | 14% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 213mg | 9% |
| Potassium | 680mg | 14% |
| Fiber | 10.9g | 44% |
| Sugar | 28.2g | 56% |
| Vitamin A | 6161IU | 123% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 468mg | 47% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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