Carrot Cake Oatmeal Instant Pot Friendly

Enjoy as a quick, comforting breakfast, or make ahead to enjoy throughout the week (it reheats beautifully!). These oats can be made in the Instant Pot or on the stovetop and require just 30 minutes and 9 ingredients! We can’t wait for you to give these a try. Let us show you how it’s done!

Origins of Carrot Cake

It’s believed that carrot cake evolved from carrot pudding, which was made with similar ingredients and eaten in Europe during the Middle Ages. Because sugar was expensive, carrots were used as the sweetener. Then by the 1800s and 1900s, recipes for carrot cake emerged in France, England, and Switzerland. And because of rationing during the Second World War, it became a popular dessert in the United Kingdom. The following recipe captures all the flavor of carrot cake in whole grain form!

How to Make Carrot Cake Oatmeal

This carrot cake oatmeal relies on our trusty friend the Instant Pot to make it super quick and easy to cook steel cut oats (one of the less processed but more time-consuming forms of oats)! But if you don’t have an Instant Pot, this recipe will work just fine on the stovetop with a little stir every now and then. Add steel cut oats, water, your choice of dairy-free milk, grated carrots, maple syrup, vanilla, cinnamon, and sea salt to the Instant Pot. Then seal the lid and pressure cook on high for 4-6 minutes (depending on how firm vs. porridgy you prefer your oats). Once the pressure naturally releases (about 10 minutes after it’s done pressure cooking), your oats are ready to enjoy topped with pecans, raisins, nut butter (optional), and additional dairy-free milk. If you prefer things on the sweeter side, drizzle with additional maple syrup (or brown or coconut sugar) to taste. And enjoy! We hope you LOVE this carrot cake oatmeal! It’s:CreamyNuttyHeartyWarmingComfortingCinnamon-infused& SO delicious! It’s perfect for busy mornings, meal prep, or any time you’re craving carrot cake for breakfast!