[Instant Pot] Carrot Cake Steel-Cut Oats

carrot cake oatmeal in pink mug, topped with coconut milk, coconut flakes and pecans.

This winter, I found a new favorite cheerful make-ahead weekday breakfast. This golden bowl features whole-grain steel cut oats with no refined sugars, instead sweetened and enriched with lots of carrot (2/3 cup freshly grated root per serving), fresh ginger, warm spices, raisins, juicy pineapple tidbits, and flakes of toasted coconut. 

Top as you please with even more nuts and fruits, and a swirl of your favorite creamy dairy or nut milk. Then revel in the moment of cozy glory you achieved. Then tomorrow morning, reheat and repeat. 

[Instant Pot] Carrot Cake Steel-Cut Oats

If you’re looking for Instant Pot healthy meal prep ideas or breakfast recipes, steel-cut oatmeal is your friend. It reheats beautifully, so you can cook one big batch and feed yourself effortlessly all week long. You can even store portions in the freezer. And if you can manage to save a cup, definitely mix up a batch of my favorite steel-cut oat pancakes!

More Make-Ahead Steel-Cut Oatmeal Recipes for Instant Pot:

[Instant Pot] Creamy Coconut Steel-Cut Oats

[Instant Pot] Creamy Coconut Steel Cut Oats

[Instant Pot] Pumpkin Spice Steel-Cut Oats

[Instant Pot] Pumpkin Spice Steel-Cut Oats

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carrot cake oatmeal in pink mug, topped with coconut milk, coconut flakes and pecans.

[Instant Pot] Carrot Cake Steel Cut Oats

Nutrition Information (average values, products can vary) for 1 serving (1/6 batch) (made with almond milk, toppings not included): 210 calories, 5 g fat, 3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 160 mg sodium, 36 g carbohydrates, 6 g fiber, 12 g sugars (0g added sugars), 5 g protein.
Note: If you're not feeling up to grating the carrots and ginger by hand, a mini food processor does the job nearly as well. Mine has a 3-cup capacity – if you use that amount, the recipe still works well with no other changes.
Prep Time 20 minutes
Cook Time 3 minutes
Pressure Release 10 minutes
Total Time 33 minutes
Course Breakfast
Servings 6 Servings


For the Oatmeal:

  • 1/2 cup (28 grams) unsweetened dried coconut flakes
  • 1 cup (170 grams) steel cut oats
  • 4 cups (400 grams) grated carrots (from about 4 large carrots)
  • 2 tablespoons (28 grams) grated fresh ginger root
  • 1/4 cup (28 grams) raisins
  • 8 oz canned pineapple tidbits in pineapple juice undrained
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup almond or coconut milk
  • 2 cups water

Toppings, To Taste:

  • almond milk, coconut milk, or other milk of your choice
  • unsweetened dried coconut flakes
  • pecans
  • raisins


  • Add the coconut flakes and oats to the pressure cooker to cook over medium heat (with Instant Pot, press the ‘Saute’ button to begin cooking at medium saute heat). Stir frequently, and watch closely to avoid burning. When the coconut begins to lightly brown and become fragrant, stir in the rest of the ingredients. Cover the pressure cooker with its lid (ensuring the valve is in sealing position) and cook under high pressure for 3 minutes (with Instant Pot, press ‘Cancel’ to stop saute mode, then press ‘Manual’ to select 3 minutes).
  • When the cooking time is complete, allow 10 minutes for a natural pressure release before opening the valve and lid. Serve warm, topped with your choice of milk, coconut flakes, pecans, raisins and any other desired toppings.
[Instant Pot] Carrot Cake Steel-Cut Oats

2 thoughts on “[Instant Pot] Carrot Cake Steel-Cut Oats”

  1. Delicious! My InstantPot doesn’t let me pressure cook for 3 minutes so I set it to 10 and it worked out well. I recommend cutting back on the ginger if you don’t love it as much as I do. Would definitely make this again 🙂

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