Now you can eat dessert first in the morning way before dinner time with this Instant Pot Carrot Cake Oatmeal.
It’s creamy and filled with your typical but deliciously flavorful carrot cake ingredients.
Cinnamon, nutmeg, real cranberries, carrots, vanilla and with the addition of real maple syrup for that special sweetness any dessert would have.
Top all of that with a small handful of chopped walnuts.
Instant Pot Carrot Cake Oatmeal
1 cup steel cut oats
2 cups water
1 cup whole fat milk
2 medium carrots, grated (about 1 cup)
¼ cup + 2 tablespoons cranberries, chopped
2 tablespoons maple syrup (or to taste)
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
1 ¼ teaspoons vanilla extract
½ teaspoon salt
½ cup walnuts, chopped (or your favorite nuts pecans or almonds)
Place the oats, water, milk, carrots, cranberries, maple syrup, cinnamon, nutmeg, vanilla, and salt into the inner pot of your Instant Pot. Stir gently to combine.
Twist the lid to lock making sure the pressure valve is closed. Set Instant Pot to Manuel/High Pressure and adjust 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 as desired. Oatmeal mixture 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 for up to three (3) days. Reheat individual portions with a splash milk.
Try these other favorites for breakfast.
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