Carrot Cake Oatmeal (Instant Pot Friendly!)

Who doesn’t want cake for breakfast?! This Carrot Cake Oatmeal has all the flavors of carrot cake, but in breakfast form! It’s undeniably creamy, hearty, and spice-infused perfection!

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:

Creamy
Nutty
Hearty
Warming
Comforting
Cinnamon-infused
& SO delicious!

It’s perfect for busy mornings, meal prep, or any time you’re craving carrot cake for breakfast!

Love Carrot Cake? Try These Next:

• Carrot Cake Baked Oatmeal
• 1-Bowl Carrot Apple Snack Cake
• No-Bake Carrot Cake Bites
• Raw Carrot Cake with Vegan Cream Cheese Frosting

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Carrot Cake Oatmeal (Instant Pot Friendly!)

Creamy, comforting Carrot Cake Steel Cut Oats made in the Instant Pot! The perfect quick, easy, plant-based, and gluten-free breakfast. Just 1 pot, 30 minutes, and 9 ingredients required!

Author Minimalist Baker

Print SAVE SAVED

5 from 9 votes

Prep Time 5 minutes minutes

Cook Time 23 minutes minutes

Total Time 28 minutes minutes

Servings 2 (Bowls)

Course Breakfast

Cuisine Gluten-Free, Oil-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

Cook ModePrevent your screen from going dark

Ingredients

US Customary – Metric

OATS

• 1 cup steel cut oats (certified gluten-free as needed)
• 1 cup water
• 1 ½ cup dairy-free milk (we prefer almond, cashew, oat, or light coconut milk)
• 2/3 cup loosely packed grated carrot
• 3 Tbsp maple syrup
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1 pinch sea salt

TOPPINGS

• 2 Tbsp dairy-free milk
• 2 Tbsp toasted or raw pecans
• 2 Tbsp raisins
• 1-2 Tbsp almond or cashew butter (optional)
• Maple syrup, organic brown sugar, or coconut sugar (optional for more sweetness)

Instructions

INSTANT POT:

• Add steel cut oats, water, dairy-free milk, carrots, maple syrup, vanilla, cinnamon, and salt to the Instant Pot and stir to combine (see below for stovetop method). Pressure cook on high for 4-6 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Select 4 minutes for tender oats or 6 minutes for even more porridgy oats with less bite.
• If serving with toasted pecans (optional), prepare at this time by placing pecans in a skillet over medium-low heat and toasting for 5-8 minutes, stirring occasionally and paying close attention to ensure they don’t burn.
• Once the Instant Pot timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
• Enjoy with toppings of choice — dairy-free milk, toasted or raw pecans, raisins, nut butter (optional), and maple syrup or other sweetener of choice (also optional).
• Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.

STOVETOP:

• In a medium saucepan, combine steel cut oats, water, dairy-free milk, carrots, maple syrup, vanilla, cinnamon, and salt and stir.
• Bring the mixture to a boil over medium heat. Once boiling, stir and lower to a simmer. Cover and cook on low heat for about 20 minutes, stirring every 5 minutes.
• Once oats are tender, remove the pot from the heat. Serve immediately and enjoy with toppings of choice — dairy-free milk, toasted or raw pecans, raisins, nut butter (optional), and maple syrup or other sweetener of choice (also optional).
• Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.

Video

Notes

*Nutrition information is a rough estimate calculated with almond milk and without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 463 Carbohydrates: 89.1 g Protein: 12 g Fat: 7.2 g Saturated Fat: 1.1 g Polyunsaturated Fat: 2.4 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 213 mg Potassium: 680 mg Fiber: 10.9 g Sugar: 28.2 g Vitamin A: 6161 IU Vitamin C: 2.4 mg Calcium: 468 mg Iron: 4.4 mg