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Making Carbohydrates Count


Wednesday, January 16th, 2019

Purdue University Health and Human Sciences Extension Educators Rachel Smith, Amber Noll, and Monica Nagele demonstrated recipes at the Purdue University’s Lyles-Porter Hall for the “Making Carbohydrates Count” Pop-Up Clinic. They shared how whole grains are important to one’s overall health and taught participants how to make carbohydrates part of a healthy eating pattern.

Learn more: Health and Human Sciences Extension program

Carrot Cake Steel Cut Oatmeal

Monica Nagele, educator from Purdue University Health and Human Sciences Extension, demonstrates making Carrot Cake Steel Cut Oatmeal in an electric pressure cooker.
Making Carbohydrates Count: Facebook Live demonstration for making Carrot Cake Steel Cut Oatmeal in an electric pressure cooker.


  •  1 tablespoon butter
  •  1 cup steel cut oats
  •  4 cups water
  •  1 cup grated carrots
  •  3 tablespoons maple syrup
  •  2 teaspoons cinnamon
  •  1 teaspoon pumpkin pie spice
  •  1/4 teaspoon salt
  •  3/4 cup raisins
  •  1/4 cup chia seeds
Carrot Cake Oatmeal
Steel cut oats are 100% whole grain, gluten free. Research has indicated that oats protect blood vessels from the damaging effects of LDL (bad) cholesterol.


Add butter to electric pressure cooker and select “sauté” setting. Once butter has melted, add the oats and toast, stirring constantly, until they smell nutty. This should take about 3 minutes.

Add water, carrots, maple syrup, cinnamon, pumpkin pie spice, and salt. Select “high pressure” setting and set the timer for 10 minutes.

When alarm sounds, turn off pressure cooker and use a natural pressure release for 10 minutes. Then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. For chewier oatmeal, you may also skip the natural release by manually releasing pressure.

Open the lid and stir in raisins and chia seeds. Cover and let sit for about five minutes until oats are desired thickness.

Garnish with additional raisins, maple syrup, chopped nuts, and milk.

About Health and Human Sciences Extension

Purdue Extension in the College of Health and Human Sciences (HHS) is a network of county-based Extension Educators that serve all 92 Indiana counties. These Educators draw upon research and expertise from Purdue University to educate communities and help identify practical solutions to local needs. HHS Extension delivers educational programs, applied research, and resources to your community—with a focus on issues related to food, family, money and health.

Every year, Purdue Extension Health and Human Sciences reaches more than 1 million residents with our educational programs and improves quality of life for individuals and families across Indiana.

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