Tuesday, September 27, 2022

Vegan Indian Baked Oatmeal

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The best desserts are breakfast-worthy. This vegan, creamy Indian carrot and baked oatmeal dish ticks all the boxes.

Gājjar no halvo, also known as gājjar kā halwā, is a carrot-based baked oatmeal dessert made of grated carrots slowly cooked in milk and sugar. Its comforting warmth will soothe you on any cold day.

A nutritious dessert that’s rich in anti-inflammatory compounds, fiber, and omega-3 fatty acids, this dish beats out even the heartiest breakfasts. Popping everything in the oven makes the process much simpler. Feel free to top with warmed nondairy milk and a drizzle of maple syrup after baking to make the consistency thinner and to sweeten it.

Gājjar-No-Halvo-Baked-Oatmeal
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Vegan Indian Baked Oatmeal (Gājjar No Halvo)

The best desserts are breakfast-worthy. This vegan, creamy Indian carrot and baked oatmeal dish, Gājjar no halvo, ticks all the boxes.
Course Breakfast, brunch, Dessert
Cuisine Indian, vegan
Keyword indian, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 cup old-fashioned rolled oats
  • 2 tbsp ground flax seeds
  • 1 tbsp chia seeds
  • tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cardamom
  • pinch of ground nutmeg
  • pinch of salt
  • cup unsweetened nondairy milk
  • 2 ripe bananas, mashed (about ¾ cup)
  • 2 carrots grated (about ¾ cup)
  • 5 Medjool dates, finely chopped (about ½ cup)
  • 1 tsp vanilla extract
  • cup chopped raw nuts, such as almonds, pistachios, or walnuts
  • unsweetened nondairy milk, warmed
  • maple syrup
  • pinch of ground cinnamon

Instructions

  • Preheat the oven to 350°F (175°C).
  • Mix together the oats, flax, chia, cinnamon, ginger, cardamom, nutmeg, and salt in a large bowl until well combined.
  • Add the soy milk, bananas, carrots, dates, vanilla, and half of the chopped nuts, and mix until thoroughly combined. 
  • Transfer the mixture to an 8 to 9-inch (20 to 23 cm) round, square, or oval baking dish. Sprinkle with the remaining nuts and bake until the oats and carrots are tender, about 30 minutes.
  • Serve warm with a bit of warmed milk, a drizzle of maple syrup, and a pinch of ground cinnamon. Keep leftovers in the refrigerator for a few days and reheat with more milk as needed.

Looking for other breakfast options? Try these breakfast ‘totchos’, vegan Shakshuka or this Coconut Granola.


Recipe from Plant-Based India: Nourishing Recipes Rooted in Tradition © Dr. Sheil Shukla, 2022. Reprinted by permission of The Experiment. Available everywhere books are sold.  

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