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!
Kitchen Tip: I use this pressure cooker and this cookbook to make this recipe.
Carrot Cake Oatmeal
- 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
- ¾ 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.
15 Comments Leave a comment or review
Yum! I need to get the Instant Pot and that cookbook. Thanks for review.
BARBARA SASSANO says
Your recipes look great. I really like your site design. Is it a predesigned site or did someone design it from scratch?
Karole Grace says
Is there a way thiscould be made on top of the stove? I don’t have a pressure cook – would like to know how it could be made without one. Thank you….
Absolutely. If you scroll up in the recipe, I provided stovetop directions.
DebbieLB @KidsCowsandGrass.com says
Because I totally trust you, I followed your link and bought the cookbook!! I did the same for the book Stolen Jesus you recommended and I loved it! So…thanks for the recommendation and this recipe looks delish!!
Don’t have a pressure cooker (or steel cut oats) so thank you very much for providing alternatives. Will be making this for sure.
I made this from Barbara’s book last week and loved it! Actually, I made it on Monday for lunch (my husband doesn’t like cooked oatmeal in any form so it’s out for breakfast unless I want to be a short order cook), and used it for my lunch all week. So delicious and easy to reheat in a bowl and then add a splash of unsweetened vanilla almond milk and a touch more maple syrup. I will be repeating soon!
Barbara Schieving says
So glad you loved the recipe and my cookbook. I love how you topped them. Looks great! Thanks so much for sharing!
Kristen Chidsey says
OH this looks great Mary! I have a recipe for oven baked carrot cake, but I need to try this quick version. Thanks for sharing
Can this be cooked in crock pot?
You should be able to cook it that way. I can’t speak to how long it will take though. If you do try it, let me know how it works for you!
Very delicious 😋 tastes just like carrot cake love how sweet and creamy it is thank you so much for this recipe
Wow this looks delicious! Can’t wait to try it.
Thank you for the great recipe!
Have a great day.
Nancy Jane Neal says
Try adding a spoonful of cream cheese frosting on the top! Num, num and num.
Mary Younkin says
Oh! I bet that is delicious, Nancy!