Indian Cardamom Carrot Halwa Overnight Oats
Grated carrots, cardamom, and jaggery steep into oats overnight to mimic the flavors of gajar halwa in a make-ahead breakfast jar.
15Prep min
—Cook min
15Total min
Serves 2Serves
IndianCuisine
EasyDifficulty
If you love the warm, spiced sweetness of gajar halwa but want a breakfast you can assemble in minutes, this jar is for you. Grated carrots soften overnight in milk and yogurt, while cardamom and jaggery infuse every spoonful with that unmistakable halwa aroma.
The result is a creamy, lightly sweet oats jar that tastes like dessert but eats like a balanced breakfast. Make a batch on Sunday and grab one on your way out the door all week.
A quick note: jaggery comes in blocks or powder. If using a block, grate it finely so it dissolves evenly. Adjust the amount to your taste—start with two tablespoons and add more after tasting.
The result is a creamy, lightly sweet oats jar that tastes like dessert but eats like a balanced breakfast. Make a batch on Sunday and grab one on your way out the door all week.
A quick note: jaggery comes in blocks or powder. If using a block, grate it finely so it dissolves evenly. Adjust the amount to your taste—start with two tablespoons and add more after tasting.
Ingredients
- 1 cup rolled oats (not instant)
- 1 cup finely grated carrot (about 1 medium carrot)
- 3/4 cup whole milk
- 1/2 cup plain full-fat yogurt
- 2 tablespoons grated jaggery (or to taste)
- 1/4 teaspoon ground cardamom
- 1 tablespoon chia seeds
- 1 tablespoon chopped pistachios, plus extra for topping
- 1 tablespoon golden raisins
- Pinch of salt
Instructions
- In a medium bowl, combine the rolled oats, grated carrot, chia seeds, raisins, ground cardamom, and salt.
- In a small saucepan, warm the milk over low heat until just steaming (do not boil). Remove from heat and stir in the grated jaggery until dissolved. Let cool for 5 minutes.
- Pour the warm milk mixture over the oat mixture and stir well. Fold in the yogurt and chopped pistachios until evenly combined.
- Divide the mixture between two jars or airtight containers. Seal and refrigerate for at least 6 hours or overnight.
- Before serving, stir well. If the oats are too thick, loosen with a splash of milk. Top with extra chopped pistachios and a pinch of cardamom if desired.
Cook’s tips
- Use the fine side of a box grater for the carrot so it softens evenly.
- Warming the milk helps the jaggery dissolve; let it cool slightly before mixing so the yogurt doesn't curdle.
- For a looser texture, add an extra 2 tablespoons of milk before refrigerating.
Substitutions
- Swap jaggery for 1 1/2 tablespoons maple syrup or light brown sugar.
- Use almond or oat milk for a dairy-free version; choose a thick plant yogurt.
- Replace pistachios with chopped almonds or cashews.
Storage & reheating
Keep sealed in the refrigerator for up to 4 days; stir before eating and add a splash of milk if needed.
Frequently asked questions
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy. Reduce the milk by 2 tablespoons if using quick oats.
Is jaggery essential for the halwa flavor?
It gives a distinct caramel-like sweetness, but maple syrup or brown sugar works well as a substitute.
Can I eat these oats warm?
Absolutely. Warm gently in a saucepan or microwave, adding a splash of milk, until heated through.
How long do these oats last in the fridge?
They keep well for up to 4 days in a sealed container. Stir before serving.
