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.
Servings 4
Ingredients
- 1 cup old-fashioned rolled oats
- 2 tbsp ground flax seeds
- 1 tbsp chia seeds
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- pinch of ground nutmeg
- pinch of salt
- 1½ 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
- ⅓ 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.