Pressure Cooker Carrot Cake Oatmeal

Name: Pressure Cooker Carrot Cake Oatmeal
Total time: 35 min
Yield: 4 serving(s)
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

Hannah Kaminsky Website

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Have your cake and eat it for breakfast, too! Satisfy your sweet tooth while fuelling yourself for the day with a hearty bowl of lightly spiced and tender oats featuring the sweetness of classic carrot cake. The combination is so compelling, you won’t even realize you’re getting an extra serving of vegetables for breakfast. Steel-cut oats (also known as Irish oats) are the super healthy and delicious groats of whole oats which have been chopped into smaller pieces. They take longer to cook than instant or rolled oats, making the MultiPot Pressure Cooker the perfect solution when you are short on time! Steel-cut oats boast a nutty flavor and chewy texture that is irresistible.

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Directions

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: 729 calories; 49g fat; 70.6g carbohydrates; 11g protein; 0mg cholesterol; 317mg sodium.

Full nutrition

Amount Per Serving
Calories 729		Calories from Fat444
% Daily Value*
Total Fat 49g		76%
	Saturated Fat38g	192%
	Trans Fat0.0g
	Polyunsaturated Fat4.5g
	Monounsaturated Fat3.2g
Cholesterol 0mg		0%
Sodium 317mg		13%
Total Carbohydrate 70.6g		24%
	Dietary Fiber6g	26%
	Sugars29.8g
Protein 11g

Vitamin A92%		Vitamin C8%
Calcium9%		Iron50%

* 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

Tagged:

Quick And Easy American Oats Carrots Pressure Cooker Vegetarian Dairy-free Vegan Breakfast Brunch No Meat Steel-cut Oast Multipot 8 Quart Pressure Cooker

Reviews

4.5out of 5 Stars

(8 Reviews)

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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.

Karen Pollock says:

I eat very little sugar, so the maple syrup and the raisins overwhelmed the oatmeal to the point that I couldn’t taste the other ingredients (and I cut the syrup by half). I will try again without any sweetener and half the raisins and let you know how that works out.