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.
Pressure Cooker Carrot Cake Oatmeal
- 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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