INSTANT POT:

Cup of Yum
1. 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.
2. 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.
3. 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.
4. 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).
5. 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:

1. In a medium saucepan, combine steel cut oats, water, dairy-free milk, carrots, maple syrup, vanilla, cinnamon, and salt and stir.
2. 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.
3. 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).
4. 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.