This carrot halwa oatmeal combines a traditional Indian dessert with stovetop oatmeal to make a delicious, hearty breakfast that’s full of goodness too.
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For many months my toddler son’s breakfast has been one of two things – peanut butter toast or pancakes. The pancakes have been not just any pancakes but generally carrot and apple which I have somehow failed to share with you (will try to remember to correct that at some point, but they’re along the same lines as my beet and pear pancakes).
I admit I enjoy them too, but as it has started to get colder, and as I have been needing more calories thanks to the little guzzler getting his through me, I have been having cravings for oatmeal instead. Thankfully my son has finally decided to try it and now it has become a regular breakfast I make for both of us.
What is carrot halwa?
Carrot halwa is an Indian dessert made by slowly cooking grated carrots in milk with a bit of cardamon to infuse the mixture until the milk condenses around the softened carrot. The milk and carrot both become slightly sweet and are then finished off with a little sugar to bring out the sweetness, and often some ground almonds as well.
I quite often cook oatmeal with some grated apple and cinnamon mixed in, but other times I like to mix it up and this is one such variation. It combines that tasty dessert with oatmeal to make for a delicious, hearty and healthy breakfast treat.
How to make carrot halwa oatmeal
Making carrot halwa oatmeal is very easy:
- Cook the oats, grated carrot and milk together on the stove, stirring now and then to avoid too much of a skin forming and it sticking to the bottom.
- Once the liquid has almost all gone, you add a little ground almonds and sugar then serve.
Easy, colorful and a wonderfully tasty breakfast perfect for colder weather.
True, it take a little longer to cook than your typical stovetop oatmeal (as in my banana oatmeal) since you want to make sure the carrots soften and you use a bit more milk than you would with plain oatmeal that needs to condense a bit more, but it is still quicker than making a fully-fledged carrot halwa which can take quite a while (true, that’s partly because you do larger quantities most of the time – here I’ve stuck to a single serving size).
It’s worth it, though, as the end result is smooth and has a more complex flavor than your usual oatmeal but without adding in lots of sweeteners etc – it’s naturally healthy but you would hardly know it. While I have yet to try either myself, this would work making a larger batch and heating it up as you need it, and is an ideal contender for the slow cooker which make it even more practical for busy mornings.
Overall this carrot halwa oatmeal makes for a delicious, hearty breakfast that’s easy to make and good for you too. It has subtle flavors but very tasty ones, and being so healthy, you can happily make it again soon, guilt-free.
Try these other oaty breakfasts:
- Homemade granola
- Swiss Bircher muesli
- Orange overnight oats
- Plus get more ideas in the breakfast and brunch recipes archives.
Oatmeal carrot halva
Ingredients
- 1/3 cup old fashioned oats
- 1 carrot medium, finely grated - approx 1/4 cup
- 1 cup milk 240ml, or almond milk
- 2 cardamon pods
- 1 tbsp ground almonds
- 1 tsp brown sugar or to taste
- slivered almonds or pistachios to serve
Instructions
- Put oats, carrots, milk and cardamon pods in a small pan. Bring to boil and simmer, stirring occasionally, until the milk has reduced down and almost no liquid, around 15-20mins in all.
- Add ground almonds and sugar, and serve.
Nutrition
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Jodie says
Hi Caroline,
I’m a huge fan of halwa so when I saw this recipe last night I had to make it this morning. It’s absolutely delicious! I made a double batch and glad I did so that I can have it for breakfast tomorrow again. Thanks for the great recipe!
Caroline's Cooking says
Thanks Jodie, glad you enjoyed it – and perfect having more for tomorrow too!
Stef says
This sounds like something interesting and delicious! Amazing photos!
Caroline's Cooking says
Thanks, Stef, very kind!
Indira says
Great recipe, Caroline! I’ve recently started to get into overnight oats, so I might try a variation of this soon. My husband doesn’t like carrots but won’t object if I add to a meal (but don’t make a main course of it). Thanks for sharing at FF!
Caroline's Cooking says
Thanks, Indira, I hope you enjoy!
Liz says
Lately I’ve been reading about savory oatmeal and it has me intrigued. This recipe looks great, love the idea of adding the grated carrots.
Caroline's Cooking says
Thanks, Liz, although actually despite the carrot this isn’t a savory dish, the cooking brings out the sweetness of the carrot instead.
Kaila (GF Life 24/7) says
I’ve never thought of putting carrots in my oatmeal, but put together this sounds like a delicious dish. I especially like the colors for Halloween this upcoming week. With the avocado, it reminds me of a pumpkin. However, I’m not the biggest pumpkin fan, so this is much more in line my flavor preferences. Happy FF!
Caroline's Cooking says
Thanks, Kaila – I wasn’t really thinking about the color for Halloween but you are right. Perfect!
Hilda says
I love carrot halwa and I love oatmeal. This is a winning combination.
Caroline's Cooking says
Thanks, Hilda!
Judi Graber says
What an interesting version of oatmeal. Again, this is something new but as I love carrots and oats I bet I would love this. Thanks Caroline and Happy FF 🙂
Caroline's Cooking says
Thanks, Judi, it’ a very comforting and tasty dish.
Denise Wright says
I just wrote a post about how much I love oatmeal but it doesn’t love me. I think I have a food intolerance to oats…even gluten free oats. I am so bummed because this sound FANTASTIC!!! Do you think there is any other way to make this? Could you do it with crushed nuts perhaps instead of oats? I’ll find a way. 😉
Caroline's Cooking says
I saw that, Denise – I think your nut/seed mix would work well here, particularly since you typically add ground almonds to this too. Another option is you can use quinoa (I plan to post on a quinoa ‘oatmeal’ soon!)