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)

1. Add 1 ½ cups water, milk, steel-cut oats, carrots, raisins, cinnamon, ginger, nutmeg, and salt to the instant pot.

2. Pressure cook on high for 6 minutes, let the pressure release naturally or release pressure after 10 minutes.

3. Add the vanilla extract, stir, and serve with desired toppings. 

Stovetop method:

1. 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.

2. Remove from heat and stir in the vanilla. Cover and let the oatmeal rest for 5 minutes before serving with desired toppings.