Ingredients
Scale
- 1 cup steel cut oats (affiliate)
- 1 1/2 cups water
- 1 1/2 cups milk
- 1 cup shredded carrots
- 1/2 teaspoon cinnamon (affiliate)
- 1/4 teaspoon salt
- 1 tablespoon maple syrup (affiliate)
- 1/4 teaspoon allspice
- 1/4 cup chopped nuts/seeds (I used a mixture of walnuts (affiliate), almonds, and roasted pumpkin seeds)
- 1/4 cup shredded coconut
- !”Frosting”
- 2 ounces softened cream cheese
- 1/2 cup plain greek yogurt
- 1/2 teaspoon vanilla (affiliate)
- 1 tablespoon brown sugar (affiliate)
Instructions
- Add all ingredients but the “frosting” ingredients to your pressure cooker.
- Stir and lock lid into place.
- Set for 10 minutes on high pressure and then do a natural pressure release for 10 minutes, followed by a quick release to let any remaining pressure out.
- Oatmeal will be a bit soupy – let sit for 5 minutes.
- While oatmeal is cooking, whip together softened cream cheese, yogurt, vanilla, and brown sugar.
- Dish up oatmeal and drizzle “frosting” over top for serving!
- Prep Time: 10 mins
- Cook Time: 20 mins