[Instant Pot] Carrot Cake Steel-Cut Oats

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. 

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] Pumpkin Spice Steel-Cut Oats

Fueled By Instant Pot is a member of the Amazon Services LLC Associates Program, and earns a commission for purchases made through the following links:

[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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 minutes mins

Pressure Release 10 minutes mins

Total Time 33 minutes mins

Course Breakfast

Servings 6 Servings

Ingredients

  

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

Instructions

 

• 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.