Carrot Cake Oats

It is officially Autumn and I love the colors changing up here in the mountains, it's stunning every day!

This recipe brings our favorite foods in the fall season together into a simple breakfast dish. Make it as sweet as the recipe calls for, or dial back the sugar and enjoy it for the spice. If you don't already have an Instapot, this is a great excuse to get one! Essentially, you throw everything into the pot, add the liquids, and cook- then come back, stir, and enjoy!

This is a great way to switch up generic oatmeal that might be a staple in your diet; no better way than adding a veggie- carrots!

Carrot Cake Oats

Inspired and adopted from Sammy Moniz, "Feeding the Frasers"

Ingredients

• 2 1/2 cups steel-cut oats

• 1/4 cup shredded unsweetened coconut

• 1 cup shredded carrots (about 2 whole)

• 1 1/2 teaspoon cinnamon

• 1 teaspoon ginger

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cloves

• 1 teaspoon vanilla

• 5 cups water

• 2 cups coconut creamer/milk, low-fat or fat-free

• 1 cup pineapple juice (unsweetened, and not from concentrate)

• 1/4 cup maple syrup

Step 1: Spray the Instapot or slow cooker pot with non-stick

Step 2: Shred the carrots

Step 3: Measure and toss all of the ingredients into the pot

Step 4: Pressure cook for 10 minutes or slow cook in 3-quart pot for 6 hours. If using an Instapot/pressure cooker, allow the cooker to naturally release for 20 minutes.

Step 5: Vent the remaining steam and stir. Dress with vanilla Greek yogurt and Enjoy!

A yummy option to add toppings like pecans, walnuts, honey, maple syrup, sea salt, extra coconut milk.