Carrot Halwa Horizon Jars

Serves 4

Breakfast just got a glow-up!

These carrot halwa horizon jar cheesecake overnight oats serve 4 for breakfast or can be transformed into multiple mini dessert jars that'll make your Instagram followers drool!  

A protein-packed powerhouse with layers of spiced carrot halwa, crunchy oats, and creamy tofu - no raw carrots in sight, just perfectly cooked, protein and flavour-packed goodness.

I used unsweetened soya milk for added protein, and you can choose to add a protein powder or omit it. These overnight oats will keep in the refrigerator for 3-4 days, making them perfect for meal prep.

Ingredients

Oat-Walnut Base Layer:

150g rolled oats

60g chopped walnuts

15g ground flaxseed

1 tsp cinnamon

¼ tsp cardamom

45ml maple syrup

120ml plant milk

Pinch of salt

Carrot Halwa Layer:

200g finely grated carrots

170ml plant milk

6 to 8 dates, pitted and finely chopped (about 80g)

30ml maple syrup

1 tsp cardamom powder

½ tsp cinnamon

20g raisins (optional)

10g chopped pistachios

Tofu Yogurt Layer:

340g silken tofu, drained

45g plant-based yogurt

30ml maple syrup

15ml lemon juice (optional, to cut through the sweetness of the other layers)

1 tsp vanilla extract

¼ tsp cardamom powder

Instructions

Prepare the Base Layer:

1. In a bowl, mix oats, chopped walnuts, ground flaxseed, cinnamon, cardamom, and salt.

2. Add maple syrup and plant milk, stirring to combine.

3. Divide evenly among 4 large bowls or mini cheesecake bowls (depending on size), pressing down lightly.

   
   

Make the Carrot Halwa Layer:

1. In a heavy-bottomed pan, combine grated carrots and plant milk.

2. Cook on medium heat, stirring frequently until the carrots soften and the milk evaporates (about 15-20 minutes).

3. Add chopped dates, maple syrup, cardamom, and cinnamon.

4. Continue cooking until the mixture thickens (about 5-10 more minutes).

5. Stir in raisins and pistachios if using. Let it cool completely.

6. Spoon the cooled carrot halwa over the oat layer in each jar.

   
   

Make the Tofu Yogurt Layer:

1. In a blender, combine silken tofu, plant yogurt (if using), maple syrup, lemon juice, vanilla, and cardamom.

2. Blend until completely smooth and creamy.

3. Pour this mixture over the carrot layer in each jar.

   
   

Finish:

1. Cover jars and refrigerate overnight or for at least half hour

2. The mixture will set and the flavours will meld together.

Protein Powder Option

To add protein powder, mix 15-30g (depending on your protein needs) of unflavoured or vanilla plant-based protein powder into the tofu yogurt layer before blending. You may need to add 30-60ml extra plant milk if the mixture becomes too thick.

Decoration Ideas

Before serving, top your jars with:

• A sprinkle of cinnamon or cardamom

• 5-10g chopped pistachios or walnuts

• 5g golden raisins

• Edible flower petals (like rose)

• Grated carrot curls

Nutritional info per serving, worked on a total of 4 servings with the protein powder: 562 calories, 20.5g fat, of which saturates 2.2g, 90.7g carbs, 20.5g protein.

Without protein powder: 532 calories, 20.2g of fat, of which saturates 2.1g, 9.1g of carbs and 14.6g of protein.

Why not visit my YouTube Channel for this recipe and more!