Wednesday, January 3, 2018

Carrot Cake Oatmeal in an Instant Pot #FoodieExtravaganza

Welcome to the 2018 edition of Foodie Extravaganza, a fun group where we celebrate National Food Holidays each month.



Our host this month is Kathy of A Spoonful of Thyme.  Kathy asked us to get back to basics and make a recipe containing oatmeal to kick off this New Year.  We celebrate Oatmeal all month long each January.  We find our food holidays at The Nibble where you will find that January is also National Bread Machine Baking Month, National Candy Month and National Prune Breakfast month among others.

It is a fun group and if you would like to join us you can learn how at our Facebook Page.

I found this great recipe using Steel Cut Oats in an Instant Pot from Taste of Home.  It is not only healthy, delicious and nutritious but it will help all of you who were lucky enough to receive an Instant Pot from Santa last week.  This would be a great first recipe in your new toy appliance.


I adapted the recipe slightly, using fresh pineapple instead of canned.  I had to dirty my food processor to shred the carrots anyway so I just pulsed the pineapple a few times to crush it and then added it to the pot. I also was out of pumpkin pie spice so I added a bit of ginger and cloves instead.



I only made half of the original recipe as there were only 2 of us and a toddler.  The recipe I am sharing will generously serve 4 adults.



I know that many of us resolve, each January, to start taking better care of ourselves and our families.  This oatmeal, packed with veggies, fruit, spices and whole grains is the perfect breakfast to kick off the New Year.  Even if, like I, you sprinkle some brown sugar on top when eating.


Carrot Cake Oatmeal
adapted from Taste of Home, author Debbie Kain

2 1/4 c. water
10  oz. pineapple, crushed with juices retained
1 c. shredded carrots
1/2 c. steel cut oats
1/2 c. raisins
1 t. cinnamon
1/4 t. ginger
1/8 t. ground cloves

Place all ingredients into the Instant Pot.  Lock the lid and confirm vent is closed.  Select manual setting, adjust to high pressure and set the time to 10 minutes.  

When finished cooking, allow pressure to naturally release for 10 minutes before using the quick release method to expel any remaining steam.  Print Recipe


More Oatmeal Recipes

18 comments:

  1. I love the combination of the oats and the carrot cake flavors. Sounds like a delicious and nutrition breakfast. P.S. I love Taste of Home.

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    1. I do too, Karen, almost as much as allrecipes.com

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  2. This looks great - I have made something a bit similar and really enjoyed it.

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    1. It was pretty good Caroline and now it has me thinking of other flavors I could make, apple pie, pumpkin pie, oatmeal cookies...etc....

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  3. Who doesn't enjoy carrot cake! And, now, I can have it for breakfast and not feel nearly as guilty!

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    1. All the flavors of the cake with none of the guilt. It was perfect.

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  4. My husband's favorite cake is carrot cake. I know he'd love this oatmeal!

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  5. I might just have to add this to my breakfast menu...anything to get back on a healthier path!!! My butt can only get so big!

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  6. I love carrot cake and it's many variations :)

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  7. Sadly, not ALL of us have an instant pot.

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    1. Well until you are lucky to get one for yourself Bee, this recipe is easily adaptable to the slow cooker or stovetop.

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  8. The perfect treat, love the combo of carrot and oats.

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