This recipe is a prime example of taking a delicious dessert and putting a healthier spin on it. This carrot halwa oatmeal is inspired by the beloved Indian winter dessert of Gajar (carrot) Halwa. It is made with juicy red carrots typically harvested in the late fall and early months. I was able to get my hands on some at the local Indian store and decided to use it to make an oatmeal version. The best part is, this has no added sugar and can be made completely vegan with a simple swap.
Looking for more delicious breakfast options? Try this awesome crunchy banana nut bread. Or maybe go savory with a quinoa breakfast bowl. Or try Indian breakfast options like Savory Pongal or Sweet Pongal and Paneer Bhurji.
This oatmeal is creamy, yummy and tastes like a decadent dessert without all the guilt about too much sugar. You can choose to make this over the stove top or make it even easier by cooking it up in the Instant pot. Make it ahead of time or even try it as an overnight oats version. Whichever way you like your oats, this one is going to be a winner!
What’s Carrot Halwa?
To make carrot halwa, we saute grated carrots in ghee and cook with milk, cardamom and sugar. You usually top it with toasted cashews, raisins, almonds, pistachios etc. We typically make the halwa in the fall and winter season since that is when red carrots are harvested. We can also make it with the regular carrots but it would be missing the characteristic reddish tinge. My favorite way to eat the halwa is having it warm with a side of vanilla ice cream but you can mix in some vanilla in to the oatmeal. So, you will still be able to enjoy the vanilla notes in the oatmeal itself.
I wanted to challenge myself to come up with a version for a delicious flavored meal using these carrots but without all the unwanted fats and sugar. I thought what better option than oatmeal that I love eating!
How to make the carrot halwa oatmeal
The ingredient list is really simple and can be found in the recipe card below. I will walk you through the process of making this oatmeal on the stove top and also provide details about how to do a hands off version in the instant pot(in the notes below).
- We will start by toasting the raisins and cashews in the pan we will use to cook the oatmeal. You can use some vegan butter or ghee to cook them in but that is optional. Once we toast the cashews and raisins, we will remove them and keep aside.
- We will then add the oats that we will use in to the same pan to toast it. I love steel cut oats and thats what I used here as well. You can also use old fashion or rolled oats. Now, the toasting is optional too but I feel it gives the oats a nice, nuttier flavor when cooked.
- Once we have toasted the oats, add 2-3 cups of plant milk in the same pan(again) and let this cook for 5 minutes or so. Then add the grated carrots. Mix well and cook over a low flame. Add 1 cup more milk when you see the oats getting thicker.
- I used oat milk to make it more oat-y and also oats have a natural sweetness that we are trying to milk here(pun unintended) but you can use soy, almond, macadamia or whatever plant milk that floats your boat. Cover the pan and let this cook at medium low for 5 minutes.
- Check to see if the oats need more milk and add more if needed. You will need to keep an eye on it since milk can boil over. Keep stirring regularly to ensure nothing sticks to the bottom. After 15 -20 minutes, check if the oats are cooked. If you are using rolled oats, it will take less time and less milk too. Add in some powdered cardamom just before turning off the stove.
- Now add the toasted raisins and pecans keeping aside some to top after serving.
Serving Suggestions
- Serve it as oatmeal for breakfast. Top with chopped pecans, mix in some chia seeds, ground flax or hemp hearts. you can also top with any nuts of your choice like walnuts, almond slivers etc.
- Top with whipped coconut cream, a squeeze of maple syrup and coconut flakes to serve a healthy dessert
Storage and Meal Prep
Storage
We can store the carrot halwa oatmeal in the refrigerator for around 5 days when stored in an airtight container. We can also freeze the oatmeal for up to 3 months. Before reheating, let the oatmeal thaw overnight before reheating in the morning.
Meal Prep
Prep the carrots by grating them before hand and store refrigerated or frozen. You can add them directly to the pan when ready to use.
You can also pan cook the carrots before and store or freeze them as well. Add to the pan when ready to use and heat it a little before adding the oats.
I hope you will give this carrot halwa oatmeal a try! Its creamy, delicious not to mention zero added sugar and truly tastes like a dessert. Want more healthy breakfast options? Check out: My other socials are Instagram, Facebook and Pinterest.
Carrot Halwa Oatmeal
Equipment
- 1 medium dutch oven or a similar sized pan
Ingredients
- 1 1/2 cups Steel Cut Oats
- 1 – 1.5 cups Red Carrots grated and peeled, sub with regular orange carrots
- 5 cup Plant Based Milk preferably oat milk, you can also do 1/2 milk + 1/2 water
- 2-3 tbsp Raisins
- 2-3 tbsp Cashews or Pecans halved or chopped
- 1/4 tsp Powdered Cardamom
- Additional chopped nuts for topping
- 1 + 1 tbsp Vegan Butter or Ghee optional
Instructions
- Heat a deep pan and add a tablespoon of vegan butter. Once melted, add the raisins and cashews. Gently roast it in the butter until golden brown. Remove from the pan and keep aside.
- Add the remaining butter and once melted, add the oats. Gently toast the oats for a couple of minutes. Add 2-3 cups of milk and mix well. Increase the heat to medium low and let this mixture cook for 5 minutes.
- Mix in the grated carrots and let the mixture cook for 5 more minutes. Check and stir regularly to make sure nothing sticks to the bottom of the pan.
- Add the remaining milk, mix and keep the pot covered. Cook for another 15 -20 minutes or until the oats are fully cooked. Add the cardamom powder and mix well. Then mix in the previously roasted raisins and cashews.
- Remove the cooked oatmeal from heat and let it cool for 10 minutes before serving hot, topped with chopped nuts, toasted coconut flakes etc.
Notes
- Red carrots are typically available in the fall through winter season some speciality grocers and Indian stores. You can just use the orange colored carrots. If you find the carrots are not sweet, then mix in some sugar while cooking for added sweetness.
- Carrot Halwa typically has cashews and raisins. However feel free to use any other nuts like pecans, almond slivers or walnuts.
- I have specified oat milk since oats naturally have a sweetness about them which helps add sweetness to the overall dish. It also adds extra creaminess to the dish. You can use any plant based milk of your choice or also substitute half the milk with water.
- Alternate options for cooking