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 minutesminutes
Cook Time 30 minutesminutes
Servings 4
Ingredients
1cupold-fashioned rolled oats
2tbspground flax seeds
1tbspchia seeds
1½tspground cinnamon
½tspground ginger
½tspground cardamom
pinch of ground nutmeg
pinch of salt
1½cupunsweetened nondairy milk
2ripe bananas, mashed (about ¾ cup)
2carrots grated (about ¾ cup)
5Medjool dates, finely chopped (about ½ cup)
1tspvanilla extract
⅓cupchopped 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.