{"id":3931,"date":"2015-04-01T04:32:03","date_gmt":"2015-04-01T10:32:03","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=3931"},"modified":"2019-01-01T18:26:54","modified_gmt":"2019-01-02T01:26:54","slug":"pressure-cooker-carrot-cake-oatmeal","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-carrot-cake-oatmeal\/","title":{"rendered":"Pressure Cooker Carrot Cake Oatmeal"},"content":{"rendered":"
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The flavors of a carrot cake in a warm, hearty, heart-healthy, fun breakfast.<\/em><\/p>\n My\u00a0Pressure Cooker Carrot Cake Oatmeal is made with steel cut oats, finely shredded carrots, raisins, cinnamon, pumpkin pie spice, a little maple syrup, and chia seeds for added protein.\u00a0<\/p>\n <\/p>\n Carrot cake and Easter just seem to go together, so I thought it was the perfect time of year for a Pressure Cooker Carrot Cake Oatmeal. I topped my oatmeal with more raisins, chopped pecans, and a splash of milk. If your family doesn’t love raisins, feel free to omit them.<\/p>\n Now that my boys aren’t usually home for breakfast any more, I often make a batch of steel cut oats and freeze the left overs in individual portions for a quick, healthy breakfast any time I want it.<\/p>\nMaking\u00a0Carrot Cake Oatmeal in an Instant Pot<\/h2>\n