Carrot Cake Oats (Instant Pot / Pressure Cooker)
Prep Time: 5 Mins
Cook Time: 15 Mins
Total Time: 20 Mins
Serves: 4
These carrot cake oats use steel-cut oats because the texture is crunchy. They also take longer to digest and help keep you full longer with a slightly lower rise in blood sugar. Now what puts most people off making steel-cut oats is the longer cooking time and that you need to stir the pot often so it doesn’t stick to the bottom of the pan. That’s why I prefer to make mine in an instant pot (pressure cooker). If you don’t have a pressure cooker, I have also included stove top instructions below.
Ingredients
1 cup milk
1 ½ cups water (or 3 cups if cooking on stovetop)
1 cup steel-cut oats
1 cup grated carrots (about 2 carrots)
¼ cup raisins
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon coarse sea salt (or kosher)
1 teaspoon vanilla extract
Toppings:
Maple syrup
Coconut flakes
Walnuts
Yogurt
Directions
Instant Pot (Pressure Cooker)
Add 1 ½ cups water, milk, steel-cut oats, carrots, raisins, cinnamon, ginger, nutmeg, and salt to the instant pot.
Pressure cook on high for 6 minutes, let the pressure release naturally or release pressure after 10 minutes.
Add the vanilla extract, stir, and serve with desired toppings.
Stovetop method:
In a saucepan, bring 3 cups of water and the milk to a boil. Stir in the carrots, steel-cut oats, raisins, cinnamon, ginger, nutmeg, and salt. Reduce heat to low and partially cover the pot. Cook for 25-30 minutes, stirring occasionally so it doesn’t stick to the bottom of the pan. It is done when the oats are soft but still chewy.
Remove from heat and stir in the vanilla. Cover and let the oatmeal rest for 5 minutes before serving with desired toppings.
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Leftovers keep for 3-4 days in the refrigerator. Leftovers can be frozen for 2-3 months in the freezer.
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Per 1 serving (4 total):
Calories: 224
Carbohydrates: 42g
Protein: 5g
Fat: 2g
Saturated Fat: 1g
Fiber: 4g
Sugar: 12g
