Pressure Cooker Carrot Cake Oatmeal
This warm breakfast cereal made in the pressure 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
Total TimePrep: 10 min. Cook: 10 min. + releasing
- 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
- In a 6-qt. electric pressure cooker coated with cooking spray, combine the first seven 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 according to manufacturer's directions. If desired, sprinkle with brown sugar.
Test Kitchen tips
Editor's NoteSteel-cut oats are also known as Scotch oats or Irish oatmeal.
Originally published as Carrot Cake Oatmeal in Cook It Fast, Cook It Slow
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