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Pressure-Cooker Carrot Cake Oatmeal

Name: Pressure-Cooker Carrot Cake Oatmeal
Prep time: 10 min
Cook time: 10 min
Total time: 20 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

8 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 10 min. + releasing

Makes

8 servings

This warm breakfast cereal made in the pressure cooker is a great way to add some 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

Pressure-Cooker Carrot Cake Oatmeal Recipe photo by Taste of Home

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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 6-qt. electric pressure cooker coated with cooking spray, combine the first 7 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle with brown sugar.

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.

Nutrition Facts

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

Pressure-Cooker Carrot Cake Oatmeal

Total Time

Makes

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