Spiced Carrot Halwa Overnight Oats
Creamy overnight oats layered with ghee-free carrot halwa flavours of cardamom, cinnamon and toasted almonds. A make-ahead breakfast that tastes like dessert.
There's no ghee here, so the carrots are cooked in a little neutral oil and finished with almond butter for richness. Toasted almonds and a few golden raisins go on top just before eating, so they stay crisp and chewy against the soft oats. It's a gentle, make-ahead breakfast that feels a bit indulgent without being heavy.
Make a batch on Sunday and portion it into jars for the week. The flavours deepen as it sits, and a final swirl of yogurt or a splash of milk loosens it beautifully in the morning.
Ingredients
- 2 medium carrots (about 200 g), finely grated
- 1 tablespoon neutral oil (sunflower or rapeseed)
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 tablespoon maple syrup, plus more to taste
- 1 teaspoon fresh lemon juice
- 160 g rolled oats (not instant)
- 400 ml whole milk or unsweetened oat milk
- 120 g plain Greek yogurt or thick coconut yogurt
- 2 tablespoons smooth almond butter
- 1/2 teaspoon vanilla extract
- 30 g toasted flaked almonds
- 20 g golden raisins
- Pinch of ground cardamom, for serving
Instructions
- Heat the oil in a medium frying pan over medium heat. Add the grated carrots, cardamom, cinnamon and salt and cook, stirring often, for 6–8 minutes until the carrots are soft, glossy and no longer smell raw. If the pan looks dry, add a splash of water.
- Stir in the maple syrup and lemon juice and cook for 1 minute more, then scrape the carrots onto a plate and spread them out to cool for 5 minutes.
- In a large bowl, whisk together the oats, milk, yogurt, almond butter and vanilla until smooth. Fold in the cooled carrots until evenly distributed. Taste and add a little more maple syrup if you like it sweeter.
- Divide the mixture between four 250 ml jars or lidded containers, pressing down gently. Cover and refrigerate for at least 6 hours or overnight.
- Just before serving, top each portion with toasted flaked almonds, golden raisins and a pinch of cardamom. If the oats have thickened more than you like, stir in 1–2 tablespoons of milk to loosen.
Cook’s tips
- Grate the carrots on the fine side of a box grater so they soften quickly and blend into the oats.
- Toast the flaked almonds in a dry pan over medium heat for 2–3 minutes, tossing often, until pale golden.
- Let the cooked carrots cool slightly before mixing so they don't warm the milk and make the oats gluey.
Substitutions
- Use unsweetened oat or soy milk instead of dairy milk for a plant-based version.
- Swap the almond butter for cashew or peanut butter, or omit it for a lighter result.
- Replace the golden raisins with chopped dates or dried cranberries.
- For a nut-free version, use sunflower seed butter and top with toasted pumpkin seeds.
Storage & reheating
Keep covered in the fridge for up to 4 days; stir in a splash of milk before eating and add the nuts and raisins fresh each morning.
Frequently asked questions
Can I make these overnight oats without yogurt?
Yes. Replace the yogurt with an equal amount of extra milk or a thick plant-based yogurt alternative. The oats will be slightly looser but still creamy.
Do I have to cook the carrots first?
Yes, briefly. Raw grated carrots stay firm and taste raw in overnight oats, so a short sauté with the spices softens them and brings out the halwa flavour.
How long do these keep in the fridge?
They keep well for up to 4 days in a covered container. The oats continue to absorb liquid, so loosen with a little milk before serving.
Can I use quick oats instead of rolled oats?
Quick oats work but will be softer and less chewy. Use the same weight and check the texture after 4 hours rather than leaving them overnight.
