Carrot Cake Oatmeal

Name: Carrot Cake Oatmeal
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 8 servings.
Ingredients: 4-1/2 cups water; 1 can (20 ounces) crushed pineapple, undrained; 2 cups shredded carrots; 1 cup steel-cut oats; 1 cup raisins; 2 teaspoons ground cinnamon; 1 teaspoon pumpkin pie spice; Brown sugar, optional

TOTAL TIME: Prep: 10 min. Cook: 6 hours YIELD: 8 servings.

This warm breakfast cereal made in the slow cooker is a great way to get your veggies in the morning and keep a healthy diet! For extra crunch, I garnish individual servings with ground walnuts or pecans.—Debbie Kain, Colorado Springs, Colorado

Ingredients

4-1/2 cups water
1 can (20 ounces) crushed pineapple, undrained
2 cups shredded carrots
1 cup steel-cut oats
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
Brown sugar, optional

Directions

1. In a 4-qt. slow cooker coated with cooking spray, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until oats are tender and liquid is absorbed. Sprinkle with brown sugar if desired.

Pressure-cooker method: In a 6-quart electric pressure cooker coated with cooking spray, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, sprinkle with brown sugar.

Nutrition Facts

1 cup: 197 calories, 2g fat (0 saturated fat), 0 cholesterol, 23mg sodium, 46g carbohydrate (26g sugars, 4g fiber), 4g protein.

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