Carrot Cake Oatmeal (Instant Pot Friendly!)

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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:

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
5 from 4 votes
Prep Time 5minutes
Cook Time 23minutes
Total Time 28minutes
Servings 2(Bowls)
Course Breakfast
Cuisine Gluten-Free, Oil-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

OATS

  • 1cupsteel cut oats(certified gluten-free as needed)
  • 1cupwater
  • 1 ½cupdairy-free milk(we prefer almond, cashew, oat, or light coconut milk)
  • 2/3cuploosely packed grated carrot
  • 3Tbspmaple syrup
  • 1tspvanilla extract
  • 2tspcinnamon
  • 1pinchsea salt

TOPPINGS

  • 2Tbspdairy-free milk
  • 2Tbsptoasted or raw pecans
  • 2Tbspraisins
  • 1-2Tbspalmond 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: 1servingCalories: 463Carbohydrates: 89.1gProtein: 12gFat: 7.2gSaturated Fat: 1.1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 2.8gTrans Fat: 0gCholesterol: 0mgSodium: 213mgPotassium: 680mgFiber: 10.9gSugar: 28.2gVitamin A: 6161IUVitamin C: 2.4mgCalcium: 468mgIron: 4.4mg

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Reader Interactions

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  1. loissays

    This was good, I just would have added more carrots. The carrots just sort of blended in with everything so it’s just felt like carrot cake flavored oatmeal… other than that, this was great! :)

    Reply
    • Support @ Minimalist Bakersays

      Thank you for sharing, Lois! Glad you enjoyed it overall! xo

      Reply
    • Support @ Minimalist Bakersays

      We haven’t tested it in a crockpot, but we think it would work. You may need a little more liquid. Let us know if you try it!

      Reply
  2. Laurie Wimmersays

    This was just delicious. I made it in the Instant Pot, adding both pecans and raisins at the end as suggested. I used almond milk for my milk. I give it 5 stars. It was delicious, creamy, and so satisfying that it fueled me adequately for a hike later that morning. I had enough for a second bowl the next morning. I’m going to double the recipe next time I make it, so that I can share with my housemate. :-D Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you enjoyed it, Laurie. Thank you for sharing! xo

      Reply
  3. Michellesays

    This was a delicious bowl of oatmeal that was so reminiscent of carrot cake. It tasted indulgent without feeling heavy and too rich like actual carrot cake makes me feel. I wanted more spice variation so instead of 2 tsp of cinnamon I did 1 1/2 tsp cinnamon, 3/8 tsp nutmeg, and 1/8 tsp ginger so it still added up to 2 tsp of spice. I made it with lite coconut milk and did everything else according to the recipe. Thanks for this lovely recipe I can use when a carrot cake craving hits!

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks so much for the great review and for sharing your modifications, Michelle! So glad you enjoyed!

      Reply
  4. Stephsays

    Love seeing this – I don’t typically like oatmeal dishes very much but your baked version of this recipe is my favorite ever, and I make it all the time. Can’t wait to try this!

    Reply
  5. Tiffanysays

    I don’t have steel cut oats-just the Old Fashioned ones. Would I just reduce the Instapot time?

    Reply
    • Support @ Minimalist Bakersays

      Hi Tiffany, yes, that should work! Rolled oats typically only take 2 minutes on high pressure. You can refer to this recipe for further guidance. Hope that helps!

      Reply
      • Support @ Minimalist Bakersays

        We’re so glad that recipe is a winner in your household! Hope you love this one just as much =)

        Reply
  6. Maneeshasays

    So yum! I used rolled.oats and.pressure. cooked for 3 mins. Turned out beautifully!

    Reply
  7. Briannasays

    This recipe looks so good, however my morning don’t al ays allow me to spend a lot of time preparing my breakfast. Would these be okay re-heated in the microwave?

    Reply
    • Terresays

      Hi Brianna,

      I make a double batch of a similar steelcut oat recipe (from the InstantPot recipe book). Once it cools down, I put it into 12oz containers and freeze some. It fills about 10 containers.

      I can’t wait to make this! Minimalist Baker is one of the best.

      Reply
      • Support @ Minimalist Bakersays

        So smart! Thank you for your kind words and for sharing your method, Terre!

        Reply
  8. Sarasays

    Could this be made with (gf) rolled oats? Would I have to make any adjustments to the recipe? I haven’t used steel cut oats before, since that didn’t use to be an option when gluten free.

    Reply
    • Support @ Minimalist Bakersays

      Hi Sara, yes, that should work! Rolled oats typically only take 2 minutes on high pressure. You can refer to this recipe for further guidance. Hope that helps!

      Reply
    • Support @ Minimalist Bakersays

      Hi Payal, yes, that should work! Rolled oats typically only take 2 minutes on high pressure. You can refer to this recipe for further guidance. Hope that helps!

      Reply