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Carrot Cake Oatmeal

6 reviews
Total Time
Prep: 10 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Debbie Kain

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 08, 2023

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

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Test Kitchen tips
  • Steel-cut oats are also known as Scotch oats or Irish oatmeal.
  • Sprinkle with toasted nuts and a dollop of whipped cream. Try topping with candied ginger pieces and fresh pineapple.
    • Test Kitchen Approved

    Carrot Cake Oatmeal

    6 reviews
    Prep Time 10 min
    Cook Time 6 hours
    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
    Text Ingredients

    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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