Chewy steel cut oats, tender shredded carrots, sweet raisins, warm spices, and barely softened pecans combine to create this hearty bowl of Carrot Cake Oatmeal.
I am so happy to be sharing my friend Barbara’s new cookbook, The Electric Pressure Cooker Cookbook, with you today. I’ve been not-so-patiently waiting for its release and in case you are wondering, it is everything the new Instant Pot fans could possibly wish for in a pressure cooking cookbook.
This recipe for Carrot Cake Oatmeal is made with steel cut oats and it’s beyond easy to make. I love that you can just add all the ingredients to the pressure cooker and then walk away. No stirring or babysitting required. This oatmeal is rich in spices, hearty enough to keep you full until lunch, and with a dollop of whipped cream on top, it’s a breakfast treat. (I highly recommend that this whipped cream too!)
If you’ve not yet tried steel cut oats, this easy breakfast recipe is a terrific way to give them a try. Or if you, like so many other people, have a shiny new pressure cooker that you love, this is especially for you. No pressure cooker in your life? Not a fan of steel cut oats? Guess what? You can still make this Carrot Cake Oatmeal.
To make this recipe on the stovetop
Melt the butter in a medium-size saucepan. Add the oats and saute for 2-3 minutes until they are fragrant. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook until the oats are soft and the liquid has been absorbed about 20-25 minutes.
To make this recipe with old-fashioned oatmeal
Skip the butter and combine the remaining ingredients (subbing old-fashioned oats and reducing the water to 2 cups total) in a medium-size saucepan. Bring to a boil and then reduce to simmer. Cook until the oats have softened and the liquid has been absorbed about 5 minutes.
For more delicious breakfast ideas, check out our full collection of Oatmeal Recipes. We eat oatmeal from breakfast at least twice a week and my family is always ready to try a new recipe. Chocolate Chip Banana Streusel Oatmeal, Slow Cooker Baked Oatmeal with Bananas and Nuts, and Spiced Vanilla Chai Oatmeal are all on my list to try soon. Last but not least, if a bowl of oatmeal isn’t going to satisfy your craving for cake, try this recipe for Carrot Cake with Cream Cheese Frosting!
- 1 tablespoon butter
- 1 cup steel cut oats
- 4 cups water
- 1 cup grated carrots
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 3/4 cup raisins, plain or golden
- 3/4 cup pecans, chopped
- 1/3 cup brown sugar
- milk, maple syrup, or freshly whipped cream (optional)
Select simmer/saute on the pressure cooker and add the butter to melt. Add the oats. Toast for about 3 minutes, stirring constantly, until they're fragrant and smell nutty.
Stir in the water, carrots, spices, raisins, pecans, and brown sugar. Lock the lid in place and select high pressure for 10 minutes.
When the cook time ends, turn off the pressure cooker. Quick release the pressure or allow it to release naturally. Stir the oatmeal and either serve or cover again and allow the oatmeal to reach your desired thickness.
Serve topped with milk, maple syrup, or whipped cream.
The actual "pressure cooking" time for this oatmeal is only 10 minutes, However you'll want to allow about 10-15 minutes for the pressure cooker to come to cooking temperature and an additional 5-10 minutes as needed to thicken the oatmeal while resting.