Pressure Cooker Carrot Cake Oatmeal

Image of Hannah Kaminsky
Rated 4.5 based on 7 customer reviews
Pressure Cooker Carrot Cake Oatmeal
Pressure Cooker Carrot Cake Oatmeal

Ingredients

  • 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

Appliances

For best results, we recommend using:

Directions

  1. Stir coconut milk, oats, carrot, raisins, maple syrup, ginger, salt, orange zest, and nutmeg together in your pressure cooker.
  2. Lock pressure cooker lid in place and set steam vent to Sealing.
  3. Select Pressure Cook (Manual) and cook for 12 minutes on High pressure.
  4. Once the cooking cycle has completed, allow pressure to release naturally.
  5. Stir walnuts and vanilla extract into the oatmeal to serve.
Mealthy Tip

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.

Nutrition Facts

Per Serving: 413 calories; 16g fat; 64.3g carbohydrates; 8g protein; 0mg cholesterol; 296mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 413 Calories from Fat 143
% Daily Value*
Total Fat 16g 24%
Saturated Fat 8g 42%
Trans Fat 0.0g
Polyunsaturated Fat 4.4g
Monounsaturated Fat 1.8g
Cholesterol 0mg 0%
Sodium 296mg 12%
Total Carbohydrate 64.3g 21%
Dietary Fiber 6g 26%
Sugars 28.1g
Protein 8g
Vitamin A 92% Vitamin C 5%
Calcium 7% Iron 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(7 Reviews)

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What others are saying

Image of Caro Hodgin

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.

Image of Katie Hason

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.

Image of Jessica Scott

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.

Image of Jenny Cronin

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.

Image of Erin Hudson

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.

Image of Allison Nelson

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.

Image of J R

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.