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 carrot; 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 toasted walnuts, chopped; 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.

Print recipe

Servings: 4

Ready in: 35min PT35M

Ingredients

2 (14 ounce) cans coconut milk
1 cup steel-cut oats
1 cup shredded carrot
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 toasted walnuts, chopped
½ teaspoon vanilla extract

Appliances

For best results, we recommend using:

Mealthy MultiPot
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Directions

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.

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.

Tagged:

Quick And Easy American Oats Carrots Pressure Cooker Gluten-free Dairy-free Breakfast Brunch No Meat Steel-cut Oast Multipot

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

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.

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.

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.

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.