Carrot Cake Steel Cut Oats
Ingredients
- 1 cup steel cut oats , use gluten free as needed
- 3 cups almond milk , can also use water if you prefer
- 1/2 cup grated carrots (about 1 medium carrot)
- 2 tablespoons pure maple syrup , honey or low carb liquid sweetener of choice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- 2 tablespoons chopped walnuts OR pecans
- 1/4 cup unsweetened shredded coconut , divided plus more for garnish
Instructions
STOVETOP METHOD:
-
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.
-
Continue simmering until thickened and desired creaminess, about 15 to 20 minutes, stirring occasionally and scraping along the bottom of the pan to prevent sticking. Remove from heat.
-
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.
INSTANT POT METHOD:
-
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).
-
After the pressure releases, open the lid and give the oatmeal a good stir. Any extra liquid will absorb as it cools. Stir in the maple syrup, coconut and chopped nuts.
Divide into bowls and top each with more coconuts, nuts and milk, if desired.