Pressure Cooker Carrot Cake Oatmeal
This warm breakfast cereal made in the pressure cooker is a great way to get your 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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 teaspoon pumpkin pie spice
- 1 cup raisins
- 2 teaspoons ground cinnamon
- 2 cups shredded carrots
- 1 cup steel-cut oats
- 1 can (20 ounces) crushed pineapple undrained
- 4-1/2 cups water
- brown sugar optional
- Carbohydrate 31.1600700137737 g
- Cholesterol 0 mg
- Fat 1.38982250007446 g
- Fiber 3.74900005440175 g
- Protein 3.87674250053264 g
- Saturated Fat 0.244293125007137 g
- Serving Size 1 1 servings. (66g)
- Sodium 21.7140000018942 mg
- Sugar 27.411069959372 g
- Trans Fat 0.262538750052839 g
- Calories 143 calories
In a 6-qt. electric pressure cooker coated with cooking spray, combine the first seven 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 according to manufacturer's directions. If desired, sprinkle with brown sugar.
