Carrot Zucchini Instant Pot Oatmeal
Instant Pot oatmeal is the perfect simple breakfast! This pressure cooker oatmeal is made with hearty steel cut oats and has the added boost of zucchini and carrots. Filling, perfectly sweet, warm flavors and veggies— this is the ideal healthy breakfast recipe.
Instant Pot Oatmeal
Are you on the hunt for an easy, healthy breakfast recipe for those busy weekdays mornings? Or maybe you have house full of people and need an easy (and affordable) way to feed them all without spending hours in the kitchen? If that is the case, this Zucchini Carrot Oatmeal is going to be your new favorite thing!
Oatmeal is such a breakfast staple around our house. It is one of my daughter’s favorite go-to breakfasts, a meal my husband always happily gobbles up and a favorite of mine since oatmeal is simple and can oh-so-easily be veggie-loaded for an extra healthy breakfast!
However, when I discovered the magic of making it in my Instant Pot, I was a little extra in love with this breakfast classic! I mean, set the oats to cook while I shower and drink my coffee while it is still hot?
Instant Pot oatmeal is a magical and remarkably easy recipe to make for breakfast. And yes, I did my thing and added veggies to it! Which is probably no surprise to you longtime TNN followers. Veggie-loaded breakfasts are my jam and I love how veggies at breakfast not only taste amazing, but can help you get in the oh-so important veggies right off the bat!
Can rolled oats be used instead of steel cut oats in this Instant Pot oatmeal recipe?
Trust me, I have tried and let me tell you…it doesn’t end well. Why? Because rolled oats cook wildly different then steel cut oats.
Either the rolled oats end up burning in your Instant Pot or turn to total mush. Neither of which sounds super appetizing for breakfast.
Plus, rolled oats cook pretty quickly on the stove top. Like, under 10 minutes! And you can totally toss grated veggies into those!
- Make it in your slow cooker. Combine all ingredients in your crockpot, stir to combine, cover, and cook on low for 8 hours.
- Cook this up gluten free by using certified gluten free steel cut oats.
- Use only carrots or zucchini. No stressing if you don’t have both! Just double up on the veggie you do have on hand.
- Add some cocoa powder and make it chocolate! Chocolate oatmeal? Yes please! I suggest about 3 tablespoons.
- Make it with no added sugar by replacing the maple syrup/honey with mashed ripe banana or unsweetened applesauce.
- Up the sweeter! My family found this recipe the perfect level of sweetness, but we all have different tastebuds. So add a little more honey or maple syrup to make it fit what you love!
Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!
Other easy, healthy breakfast recipes you will want to have in your life and your belly!
- Zucchini Blueberry Baked Oatmeal
- Blender Banana Spinach Pancakes
- Carrot Apple Slow Cooker Steel Cut Oatmeal
- Healthy Carrot Pumpkin Muffins
- Breakfast Pumpkin Soufflé
Loving this Instant Pot Oatmeal recipe and are now hungry for more?
Zucchini Carrot Instant Pot Oatmeal
- Instant Pot
- Add all of the ingredients to your Instant Pot and stir to combine.
- Place the lid on your Instant Pot and lock it into place. Make sure the valve on top is closed to sealing.
- Cook on HIGH pressure for 12 minutes. It will take your pressure cooker about 10 minutes to get up to pressure. Once cook time is up, carefully turn the valve on top to venting and quick release the pressure. The steam will come out quickly and fast, so be sure to keep hands and face clear of the steam and that your pressure cooker isn't directly under a cabinet or pointing at someone.
- Stir oatmeal with a long handled spoon. Add more milk or water for a thinner consistency if desired. Oatmeal will also thicken up a bit as it cools.
- Enjoy warm, topped with sliced bananas, raisins, berries, fruit, nut butter, extra maple syrup/honey, yogurt, or chopped nuts.
- Let cool and store leftovers in fridge for about 3 days.