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From Healthy Slow Cooking – A Vegan Slow Cooker Blog
This oatmeal is inspired by an Indian dessert Carrot Halwa. Carrot Halwa is a thick paste of carrot, sugar and cardamom that’s sometimes topped with saffron and pistachios. If you’re not sure if you’re a fan of cardamom or not just use 1/2 teaspoon instead of a whole teaspoon. You can always add more before serving.
Slow Cooker Carrot Cardamom Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups Unsweetened So Delicious Coconut Milk (or other non-dairy milk)
- 1 cup organic carrots, chopped fine or shredded fine
- 1 teaspoon ground cardamom
- 1 – 2 tablespoons sweetener (I used agave)
- For serving: a pinch of saffron and chopped pistachios
The night before: Spray your crock with some oil to help with clean up later. Add oats, So Delicious Coconut Milk, carrots, and cardamom. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency.
Stir in agave or other sweetener and the saffron if you’re using it. Top each serving with 1 teaspoon of pistachios and a pinch of saffron if you’re feeling particularly rich).
February 7th, 2012 at 10:49 pm
My husband loved this made with unsweetened almond milk. Tonight the store was out of everything except vanilla soy milk, so it’s that version in the slow cooker right now.
I’ve been making many of the oatmeal recipes in the large slow cooker. I turn my roasting rack upside down and set my 4-cup pyrex measuring cup in about 1 1/2 inches of water for an improvised bain-marie. Works perfectly, and I don’t have to oil the pot or double the recipe.