Carrot Cake Oatmeal

Definitely my favorite oatmeal creation so far!!! These are creamy and sweet w/ just the right amount of citrus pop from the orange zest.

Because I make mine to refrigerate overnight, I add the raisins after cooking, but if you’ll be serving right away, I’d suggest adding them in Step 1.

TIP: If you don’t have an orange to zest, you can replace with 1/2 tsp orange extract – but add it in Step 2 instead of Step 6 below.

Carrot Cake Oatmeal Recipe

Ingredients

• 3 cups water
• 2 cups carrots, shredded (about 3 medium carrots)
• 1 cup steel-cut oats
• 1 cup unsweetened almond milk
• 1/2 cup raisins
• 3 Tbsp light brown sugar
• 1 tsp orange zest
• 1 tsp pure vanilla extract
• 3/4 tsp ground cinnamon
• 1/2 tsp of kosher salt
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg

Directions

1. Spray bottom and about halfway up the sides of the Instant Pot’s (IP) inner pot w/ EVOO spray.
2. Add to inner pot: 3 cups water, 2 cups shredded carrots, 1 cup steel-cut oats, 1 cup almond milk, 3 Tbsp light brown sugar, 1 tsp pure vanilla extract, 3/4 tsp ground cinnamon, 1/2 tsp of kosher salt, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, then give it a good stir until well combined.
3. Seal lid and select PRESSURE COOK (or MANUAL) for 10 mins.
4. When cooking cycle completes, select CANCEL and allow a natural release until the pressure pin drops (about 10 mins on my 8 qt IP), then remove lid.
5. Stir in 1/2 cup raisins.
6. Stir in 2 tsp orange zest.
7. Serve warm or store in 1/2 to 1 cup servings as meal or snack prep.

Nutrition Facts
Serving size: 1+ cup
Servings: 4
Amount per serving
Calories	391
% Daily Value*
Total Fat 1.5g	2%
Saturated Fat 0.2g	1%
Cholesterol 0mg	0%
Sodium 4989mg	217%
Total Carbohydrate 97.5g	35%
Dietary Fiber 3.4g	12%
Total Sugars 84.7g
Protein 2.8g
Vitamin D 0mcg	1%
Calcium 146mg	11%
Iron 1mg	6%
Potassium 260mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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