Carrot Cake Oatmeal (Instant Pot Friendly!)
User Reviews
5
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Prep Time
5 mins
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Cook Time
23 mins
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Total Time
28 mins
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Servings
2 (Bowls)
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Calories
463 kcal
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Course
Breakfast
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Cuisine
International
Carrot Cake Oatmeal (Instant Pot Friendly!)
Description
This recipe involves cooking steel cut oats with grated carrots and flavorings such as cinnamon, maple syrup, vanilla extract, and a pinch of salt in an Instant Pot. The pressure cooking method softens the oats and integrates the carrot's natural sweetness and texture throughout the porridge, producing a creamy consistency that resembles the flavors of carrot cake.
The oatmeal’s warm spices and carrot bits give a subtle aroma and a slightly sweet profile, balanced by the hearty nutty base from the oats. Once cooked, it is served with toppings like toasted or raw pecans, raisins, nut butter for creaminess, and optionally additional sweeteners, enhancing the texture and flavor complexity.
This dish can be prepared on the stovetop by simmering the ingredients until oats are tender. Leftovers should be stored in the refrigerator and gently reheated before serving to maintain the creamy texture.
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 carrot loosely packed, grated
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 pinch salt sea salt
TOPPINGS
- 2 Tbsp dairy-free milk
- 2 Tbsp pecan toasted or raw
- 2 Tbsp raisins
- 1-2 Tbsp almond butter optional, or cashew butter
- maple syrup optional for more sweetness, or organic brown sugar or coconut sugar
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 info is approximate; calculated with almond milk and without optional toppings.
- Toasting pecans intensifies their flavor and adds crunch to the oatmeal.
- Adjust cooking time in the Instant Pot for preferred oat texture: 4 minutes for tender, 6 minutes for softer oats.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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