Working from home has its perks. While not having to set an alarm is really nice, I mostly appreciate having constant access to my kitchen. Of course, this can also be a total productivity killer. Case in point: after writing the first sentence of this blog post I took a break to make a smoothie. Later I?ll probably throw together a big salad bowl for lunch with leftover baked tofu, quinoa, and greens.
 
As you can see, I don?t give a lot of thought to my meals until I?m hungry. I allow my intuition to guide my food choices and I eat until I?m satisfied. However, I understand that my job and work-from-home situation is unique. Many people wake up with the sun and have moments to eat breakfast (if they eat at all) before jetting out the door to school or work. This lifestyle doesn?t make eating a satisfying breakfast impossible. It just requires a bit of planning and multi-tasking. Enter: the Instant Pot.
I dusted off my Instant Pot for this Carrot Cake Oatmeal recipe with busy students, parents, and professionals in mind. Oats are rich in dietary fiber, making them a terrific option for a satisfying morning meal. The traditional method of cooking steel cut oats requires standing over the stove for at least 30 minutes, stirring constantly to prevent sticking and scorching. With the Instant Pot, you can toss all of your ingredients in at once, hit a few buttons, and get ready for the day while breakfast cooks itself. Make this recipe once and you?ll never go back to co...