Instant Pot Carrot Cake Steel Cut Oatmeal
This breakfast recipe for Instant Pot Carrot Cake Steel Cut Oatmeal is perfect for chilly spring mornings. My oatmeal recipe is made in a pressure cooker and is ready to serve in under 30 minutes.
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Today is my birthday! I usually share a chocolate or dessert recipe every year, but I’m doing something different this year and sharing this recipe for carrot cake steel cut oatmeal. This year’s birthday recipe is inspired by one of my favorite desserts.
Another name for this recipe could be “The Oatmeal That Broke My Instant Pot.” This has nothing to do with the ingredients… when I first made this oatmeal recipe two weeks ago, I dropped the lid of my Instant Pot. The lid had a small crack in the plastic, and my Instant Pot wouldn’t come to pressure after 30 minutes of trying. Just call me butter fingers. I called the company about replacing the lid, but lid replacements are expensive and currently back ordered, so I ordered an entire new pot instead. Thankfully when I made steel cut oatmeal this morning, there were no incidents.
I love this new breakfast idea, which includes my favorite carrot cake flavors – shredded carrots, vanilla, cinnamon, maple syrup, almond milk, coconut flakes, and walnuts. I added two chopped apples for extra sweetness. Stirring in chopped pineapple after cooking the oatmeal would also be delicious.
Happy spring and have a great weekend!
Instant Pot Carrot Cake Steel Cut Oatmeal
This breakfast recipe for Instant Pot Carrot Cake Steel Cut Oats is perfect for chilly spring mornings. My oatmeal recipe is made in a pressure cooker and is ready to serve in under 30 minutes.
Ingredients
- 1 cup steel cut oats
- 1 cup water
- 2 cups unsweetened vanilla almond milk
- 1 cup shredded carrots
- 1/4 cup raisins
- 2 apples {chopped}
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
Toppings
- 1/4 cup walnuts
- 1/2 cup unsweetened coconut flake
- 2 tbsp shredded carrots
Instructions
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Add ingredients to an instant pot and stir.
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Close the lid and seal the instant pot. Make sure the pressure release valve is set to “sealing.”
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Select Manual and set the cooking time to 3 minutes.
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After the time is up, let the pressure naturally release by letting the instant pot rest for 10 minutes. After 10 minutes, slowly release any additional pressure from the valve.
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Let the stand for 10 minutes to thicken. Add toppings before serving.
Looking for more breakfast recipes? Try my:
- Instant Pot Pecan Pie Oatmeal
- Lemon Curd Yogurt Parfaits {Starbucks Copycat}
- Cinnamon Zucchini Muffins
I’m Celia. I live in the Chicago area. I'm a mama of two, runner, business owner and former Iowan. My blog includes recipes, fitness and travel posts, and stories about Chicago.
