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

Carrot Cake Oatmeal

Test Kitchen tips
Carrot Cake Oatmeal
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
Directions
- 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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