This slow-cooker oatmeal is reminiscent of 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 ½ teaspoon instead of a whole teaspoon. You can always add more before serving. This recipe uses a smaller slow cooker that’s 1 ½ to 2 quarts.
Serves: 2 to 3
- ½ cup steel-cut oats
- 2 cups Unsweetened So Delicious Coconut 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).
Kathy Hester is the author of The Vegan Slow Cooker.* Visit her on the web at Healthy Slow Cooking and Busy Vegan.
- Here are more vegan slow-cooker recipes.
- Click here for more vegan breakfast recipes.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
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