Pressure Cooker Carrot Cake Oatmeal
- 2 (14 ounce) cans coconut milk
- 1 cup steel-cut oats
- 1 cup shredded carrots
- ½ cup raisins
- ⅓ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon fresh orange zest
- ¼ teaspoon ground nutmeg
- ¼ cup chopped toasted walnuts
- ½ teaspoon vanilla extract
- Stir coconut milk, oats, carrot, raisins, maple syrup, ginger, salt, orange zest, and nutmeg together in your pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 12 minutes on High pressure.
- Once the cooking cycle has completed, allow pressure to release naturally.
- Stir walnuts and vanilla extract into the oatmeal to serve.
For an additional bit of decadence, beat ½ cup coconut cream in the bowl of a stand mixer until light and fluffy; about 10 to 15 minutes. Spoon dollops of the whipped cream on top of the hot oatmeal. This recipe is gluten-free and dairy-free.
What others are saying
Caro Hodgin says:
i used 1 can coconut milk and filled it up with water instead of using a 2nd can. just felt too fattening for breakfast. turned out really delicious and decadent still. really flavorful, and i added more cinnamon on top.
Katie Hason says:
A new fave! I had leftover shredded carrots in my fridge so decided to try out this recipe. Absolutely delicious! Also, the maple syrup was the perfect addition, so good.
Jessica Scott says:
I made this delicious carrot cake oatmeal for breakfast and it was wonderful! The walnuts and vanilla extract added at the end is like the icing on the cake.
Jenny Cronin says:
Such a fun alternative for our Sunday family breakfasts. Anyway I can sneak in veggies to the kids meals is great! They loved this dish and we will definitely be having again. I did have to sub out the walnuts since we have an allergy, but still found it to be packed with yummy flavors.
Erin Hudson says:
Kids absolutely loved this. Our family is a big fan of carrot cake and this was a instant hit. Paired this with some home made breakfast sausage.
Allison Nelson says:
Love the flavors. I will leave out the maple syrup next time because it was sweeter than I would normally like. You could use this method and add any of your favorite flavors. The method cooked the oats perfectly.
J R says:
The flavor is great but the cooking time was not enough. 12 minutes even with natural release still left my oats hard. Also, they stuck to the bottom, not burned but I did have to scrape them off. Next time I will cook the oats just with enough of water, probably 12 minutes, and then and all the ingredients and cook additional 4 minutes.