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.
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.
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.Print
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.
- 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
- 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.
- 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.
- 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.
- Stir the oatmeal and adjust sweetness to taste; it will thicken a bit as it cools.
- 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.
- 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