Pressure-Cooker Carrot Cake Oatmeal
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
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|8servings||10minutes||10minutes + releasing|
|10minutes + releasing|
- 4-1/2 cups water
- 1 can crushed pineapple undrained, 20 ounces
- 2 cups shredded carrots
- 1 cup steel cut oats
- 1 cup raisins
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- brown sugar optional
- 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.
1 serving: 197 calories, 2g fat (0 saturated fat), 0 cholesterol, 46mg sodium, 46g carbohydrate (26g sugars, 4g fibre), 4g protein.