My vegan Carrot Almond Breakfast Pudding is sweetened with dates, and is healthy to boot. It has the intoxicating scent of cardamom, and it is a great way to begin any day.
I have for you today a delicious recipe to make the weekend sparkle: my Vegan Carrot Almond Breakfast Pudding with natural sweeteners. It's healthy and delicious, all at the same time.
The pudding is inspired by that great Indian vegan sweet, Carrot Halwa or Gajar Halwa, but it is nowhere near as rich. It tastes almost as decadent though--like having dessert for breakfast!
I came up with this recipe while trying to empty the refrigerator of veggies in preparation for the new week. I had long been thinking of an Indian-inspired pudding for breakfast, and the carrots were a great way to add more healthfulness to the recipe.
Carrots are naturally sweet, so you really don't need any sugar here. The date puree I used was enough to add all the sweetness that was needed. You do need to cook the carrots down for some period of time, to make them lose their earthy flavor. But I have some tips for you on how to cut down on that time.
This recipe makes a small quantity. I had just three carrots on hand, and there was just enough pudding for the three of us. You don't need to eat a lot of this: it is quite filling, and a small serving will be more than enough to satisfy you.
Now for this delicious recipe for a vegan Carrot Almond Breakfast Pudding with natural sweeteners. And if you're looking for another Indian pudding that would work great for breakfast or dessert, try this Sweet Pongal.
More Sweet Vegan Breakfast Recipes:
- Almond Flour Chia Breakfast Muffins
- Vegan Strawberry Scones
- Vegan Bananas Foster Bread Pudding
- Vegan Pumpkin Bread Pudding
- Vegan Mango Coconut Congee
Vegan Carrot Almond Breakfast Pudding
- 3 large carrots (grated using the largest holes on a box grater or in the food processor)
- 2 ½ cups unsweetened vanilla almond milk
- ½ cup Medjool dates (pitted)
- ½ cup almond flour
- 1 teaspoon green cardamom powder
- ½ teaspoon pure vanilla extract
- 2 teaspoon coconut oil (divided)
- A handful of raisins and cashews for garnish (optional)
- Heat 1 teaspoon of oil in a large non-stick wok or wide saucepan. Add the grated carrots and a very small pinch of salt. Stir well and then cover with a tight lid that can hold some water on the top. This helps the carrots steam without burning and it also helps them cook faster. Let the carrots cook 15 minutes, stirring a couple of times to ensure they are not sticking to the bottom.
- Blend the dates with 1 cup of almond milk and add to the carrots along with the almond flour. Add the cardamom and mix well. Cover again with a lid, again add some drops of water to the lid, and let the carrots cook for another 15 minutes, stirring a few times in between.
- By this time the carrots should have absorbed all the almond milk and become fairly dry. If there's any visible liquid, cook uncovered for a few minutes until it reduces. Add the remaining 1 teaspoon of oil and stir the carrots well to mix. Cook, stirring frequently, uncovered, for another 10 minutes. The carrots should have a much darker hue by this time and should be very tender and without the earthy flavor.
- Add the vanilla and the remaining 1 ½ cups of almond milk and cook until warmed through. If you like the pudding a little runnier, add more almond milk.
- If using the garnish, coat the bottom of a small skillet with cooking spray and cook the cashews and raisins, until the raisins plump up and the cashews are slightly golden. Sprinkle over the pudding before serving
Love this carrot almond breakfast pudding? Check out more healthy vegan breakfast recipes on Holy Cow!
Interested in trying but need the carbs. those nutritional bits of info are helpful but not enough for Type 1 Diabetes to figure out. Please provide
Hi Betsy, there are 31 grams of carbs in each serving. I use a calculator that's included with my recipe card so I can't guarantee the accuracy--just consider it an estimate. Also the 31 grams do not include the optional cashews and raisins for garnish.
I made this today as part of a Christmas breakfast, I only had 1 1/2 cups of almond milk, so I finished it off with the cream from the top of a tin of coconut milk. Delicious!! Gorgeous and rich and Christmassy. Happy holidays to you and your family.
So happy you loved it, Anne!
I was snuck looking for an vegan Carrot Halwa - this is going on our diwali menu for sure
Natasha - Échos verts
What a lovely idea to make a breakfast pudding inspired by Gajar Halwa, one of my favorite desserts!
How sad that people steal bloggers' work, whatever the purpose... It has happened to several of my articles unfortunately and although I've managed to get some of them taken down, most of them are still copied on other websites- people either don't reply to my messages or one person even pretended it was OK to copy a full article from my blog since they had included my name on it... It makes me so mad but I don't know what to do unfortunately!
Anyways, thank you for everything you share with us! I am following less and less food blogs but yours is one of the few I still love and I regularly recommend recipes from it to my readers 🙂
Hi Natasha, thanks for your kind words and for recommending my blog. 🙂 It is truly sad that there are people who think nothing of stealing others' hard work, and I am sorry you too have had to go through this experience.