Slow Cooker Carrot Cardamom Oatmeal

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.

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