Combine oats, liquid and grated carrots in a medium pot over medium high heat. Bring to a boil, then reduce heat to low and a gentle simmer. Do not leave unattended.
Stir in cinnamon, ginger, cloves, maple syrup, vanilla, nuts and coconut.
Divide into bowls and top each with more coconut, nuts and milk, if desired.
To avoid sticking, lightly coat the inner pot of your Instant Pot with coconut oil or cooking spray.
Add oats into the Instant Pot followed by liquid. Stir in the cinnamon, ginger, nutmeg, cloves and carrots into the Instant Pot along with the oats and liquid. Secure the lid and close the vent.
Press the MANUAL (or PRESSURE COOKER for newer Instant Pot models) button and set to 4 minutes.
After the oats finish cooking, allow the pressure to release naturally (about 10-15 minutes).
Divide into bowls and top each with more coconuts, nuts and milk, if desired.