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Carrot Cake Oatmeal (Instant Pot and Gluten-free)

· by Kate Kasbee · This post may contain affiliate links · 34 Comments · Modified:

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Carrot Cake Oatmeal [Instant Pot] this recipe

Working from home has its perks. While not having to set an alarm is really nice, I mostly appreciate having constant access to my kitchen. Of course, this can also be a total productivity killer. Case in point: after writing the first sentence of this blog post I took a break to make a smoothie. Later I’ll probably throw together a big salad bowl for lunch with leftover baked tofu, quinoa, and greens.

 

As you can see, I don’t give a lot of thought to my meals until I’m hungry. I allow my intuition to guide my food choices and I eat until I’m satisfied. However, I understand that my job and work-from-home situation is unique. Many people wake up with the sun and have moments to eat breakfast (if they eat at all) before jetting out the door to school or work. This lifestyle doesn’t make eating a satisfying breakfast impossible. It just requires a bit of planning and multi-tasking. Enter: the Instant Pot.

Carrot Cake Oatmeal [Instant Pot]

I dusted off my Instant Pot for this Carrot Cake Oatmeal recipe with busy students, parents, and professionals in mind. Oats are rich in dietary fiber, making them a terrific option for a satisfying morning meal. The traditional method of cooking steel cut oats requires standing over the stove for at least 30 minutes, stirring constantly to prevent sticking and scorching. With the Instant Pot, you can toss all of your ingredients in at once, hit a few buttons, and get ready for the day while breakfast cooks itself. Make this recipe once and you’ll never go back to cooking oats on the stove again.

Carrot Cake Oatmeal [Instant Pot]

Our Favorite

Instant Pot LUX60 V3 6 Qt 6-in-1 Muti-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker

$139.99

This post contains affiliate links.

Our Carrot Cake Oatmeal recipe is creamy, cinnamon-y, and stick-to-your-ribs satisfying. It’s entirely hands-off and can be customized depending on how sweet you like your breakfast. Top with a small handful of your favorite chopped nuts and refrigerate any leftovers for breakfast throughout the week. To re-heat, scoop some oatmeal into a bowl, splash with a bit of non-dairy milk, and warm in the microwave or on the stovetop for a minute or so.

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Carrot Cake Oatmeal [Instant Pot]

Carrot Cake Oatmeal [Instant Pot]

4.9 from 7 reviews
  • Author: Kate Kasbee
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

Our Carrot Cake Oatmeal recipe is creamy, cinnamon-y, and stick-to-your-ribs satisfying. It’s entirely hands-off and can be customized depending on how sweet you like your breakfast.

Ingredients

Scale
  • 1 cup steel cut oats
  • 2 cups water
  • 1 cup unsweetened non-dairy milk
  • 2 medium carrots, grated (about 1 cup)
  • ¼ cup golden raisins
  • 2 Tbsp. maple syrup (or to taste)
  • 1 ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 ¼ tsp. vanilla extract
  • ½ tsp. salt
  • ½ cup your favorite nuts (walnuts, pecans, almonds), for serving

Instructions

  1. Place the steel cut oats, water, non-dairy milk, carrot, golden raisins, maple syrup, cinnamon, nutmeg, vanilla, and salt in your Instant Pot. Stir gently to combine.
  2. Twist the lid to lock and make sure the pressure valve is closed. Set your Instant Pot to High Pressure and adjust the timer for 10 minutes.
  3. When the cooking time is up, turn off your Instant Pot and allow the pressure to come down naturally. This should take between 10 and 15 minutes. Eliminate any remaining pressure by flipping the quick release valve before unlocking the lid.
  4. Stir the oatmeal and adjust sweetness to taste; it will thicken a bit as it cools.
  5. Divide the oatmeal between four bowls and garnish with chopped nuts. If you have leftovers, cool to room temperature and then transfer to an airtight container. Store in the fridge and reheat individual portions with a splash of non-dairy milk for up to three days.

Nutrition

  • Serving Size:
  • Calories: 351
  • Sugar: 13.5 g
  • Sodium: 457.7 mg
  • Fat: 13.3 g
  • Carbohydrates: 49.8 g
  • Protein: 10.2 g
  • Cholesterol: 0 mg

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  15. Rain

    The recipe is actually on point, I think I just prefer overnight oats. The first day, I was very disappointed that I made this oatmeal. It wasn't very sweet, the spice wasn't pleasurable, and the oats were way too chewy. The next day, the spice and sweetness tasted balanced, and I added more milk. The third and fourth days it tasted amazing.



  17. Katie Koteen

    We just put those on top, for fun. Totally optional!

  18. Xyla

    The picture looks like there are coconut flakes yet I don't see it in the recipe.

  19. Katie Koteen

    Yep! Time should stay the same. This is one of my favorites. Hope you like it too!

  20. Johanne Beaulieu

    If I double the recipe, does the time stay the same?

  21. Tamra Young

    I have had my instant pot for about 2 weeks now and I've made this delicious, easy, and healthy recipe at least 4 times already. Just scrumptious. The bag of Steel Cut Oats that had been in my cabinet for close to a year is now gone. I am hooked on this recipe.Thank you for sharing.



  22. Katie Koteen

    Quick oats should work or you can use a crock pot overnight. Good luck!

  23. Debbie

    What if I don’t have a instant pot ? Can I use quick oats?

  24. Katie Koteen

    Glad you like it 🙂

  25. walidah

    awesome

  26. Katie Koteen

    Yes! By I would use old fashioned, instead of quick cooking. The the the quick cooking variety would get overdone.

  27. Katie Koteen

    I would let is cook overnight on low. But that's just my best guess! Report back and let us know how it goes 🙂

  28. Vicki Karschner

    This looks amazing! While I'm waiting for my Instant pot how long would you need to cook this in a Crock Pot?



  29. John

    I have a serious carrot cake addiction, so this is right up my alley. Can't wait to try it.



  30. Jeannie

    Will this recipe work using regular oatmeal and not the steel cut?

  31. Sarah

    This looks delicious! I love using my Instant Pot! It's so nice to be hands off so that I can work on other things while my food is cooking!

  32. Bruce Deniger

    Thank you so much for sharing this easy instant pot meal that too with oats and carrot.I will definitely try this

  33. Cadry

    What a good idea to use the Instant Pot to make breakfast easy. I've only used mine once since I got it about 8 months ago. I need to give it another whirl!

  34. Dianne

    I need to dust off my Instant Pot. I don't use it nearly enough, but this oatmeal recipe looks so good that I need to change that stat!

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