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Pressure-Cooker Carrot Cake Oatmeal

3.6 | 9 Reviews
Total Time:Prep: 10 min. Cook: 10 min. + releasing

Recipe by Debbie Kain, Colorado Springs, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 13, 2023

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


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.
    • TEST KITCHEN APPROVED

    Pressure-Cooker Carrot Cake Oatmeal

    3.6 | 9 Reviews Add your review
    Yield:8 servings
    Prep:10 min
    Cook:10 min
    Save Saved Saving print

    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
    Text Ingredients
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    Directions

    1. In a 6-qt. 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. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle with brown sugar.

    Nutrition Facts

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