Carrot Cake Oatmeal (IP)

Carrot Cake is one of our favorites. now we can have it for breakfast! only it’s healthy!

Ingredients:

• 1.5 cup organic steel-cut oats

• 8-oz can crushed pineapple with juice

• 1/2 cup golden raisins

• 2 cups of freshly shredded carrot (or use the pre-shredded in a bag from wegmans)

• 1/4 cup unsweetened shredded coconut (optional)

• 1/3 cup chopped raw sprouted walnuts, or macadamia nuts (also optional)

• 3 cups milk* (i used coconut. *almond, oat or something along those lines would work just fine)

• 1/2 cup water

• pinch of kosher salt (never leave this out!)

• 1/4 cup brown sugar (i used dark - or you can use another sweetener, maple syrup, agave, light brown sugar)

• 1 cinnamon stick

stir all ingredients above well in an instant pot. set on high or porridge setting for 10 minutes. when the 10 minutes is done, let it natural release for another 10. carefully finish releasing the steam before you open the pot.

carefully taste test - it’s super hot! sprinkle an 1/8 cup of ground flax seed (optional). it might need a bit more sweetener or maybe more cinnamon - it’s to your taste. you can add more shredded carrot or coconut or a pat of butter! experiment. it’s oatmeal. ya can’t go wrong! made with love.