The flavors of a carrot cake in a warm, hearty, heart-healthy, fun breakfast.
My Pressure Cooker Carrot Cake Oatmeal is made with steel cut oats, finely shredded carrots, raisins, cinnamon, pumpkin pie spice, a little maple syrup, and chia seeds for added protein.
Carrot cake and Easter just seem to go together, so I thought it was the perfect time of year for a Pressure Cooker Carrot Cake Oatmeal. I topped my oatmeal with more raisins, chopped pecans, and a splash of milk. If your family doesn’t love raisins, feel free to omit them.
Now that my boys aren’t usually home for breakfast any more, I often make a batch of steel cut oats and freeze the left overs in individual portions for a quick, healthy breakfast any time I want it.
- 1 tablespoon butter
- 1 cup steel cut oats
- 4 cups water
- 1 cup grated carrots
- 3 tablespoons maple syrup
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup raisins
- 1/4 cup chia seeds
- Add butter to pressure cooking pot, select Sauté. When butter is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes.
- Add water, carrots, maple syrup, cinnamon, pumpkin pie spice, and salt. Select high pressure and set 10 minutes cook time.
- When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
- Stir oats. Stir in raisins and chia seeds. Cover and let sit five or 10 minutes until oats are desired thickness.
- Top with additional raisins, maple syrup, chopped nuts, and milk.
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