Indian-Style Overnight Oats Recipe

Introduction

Discover a beautiful twist on classic overnight oats with this Indian-style version, infused with fragrant cardamom, saffron, and rose water. It’s a creamy, flavorful breakfast that’s both easy to prepare and delightfully exotic.

Ingredients

• 1/2 cup rolled oats
• 1/2 cup milk (dairy or plant-based)
• 1/4 cup plain yogurt (or Greek yogurt)
• 1 tablespoon chia seeds
• 1.5 tablespoons maple syrup or honey
• 1/4 teaspoon ground cardamom
• A pinch of saffron threads
• 1 tablespoon chopped pistachios (plus more for topping)
• 1/2 teaspoon rose water (optional but magical)

Instructions

1. Step 1: In a small bowl, warm 1 tablespoon of milk slightly—just enough to infuse without boiling. Add the saffron threads to this warm milk and let it sit while you prepare the base.
2. Step 2: In a jar or mixing bowl, combine the rolled oats, yogurt, chia seeds, maple syrup, ground cardamom, rose water, and the remaining milk. Mix well until it forms a thick, loose batter.
3. Step 3: Stir in the saffron-infused milk and chopped pistachios. Mix again to distribute evenly, then divide the mixture into two glass jars.
4. Step 4: Cover the jars and refrigerate overnight, or for at least 4 to 6 hours to let the oats soften and flavors meld.
5. Step 5: In the morning, give the oats a gentle stir. Top with extra chopped pistachios and a few saffron strands before serving cold.

Tips & Variations

• For a vegan version, use plant-based milk and coconut or almond yogurt instead of dairy.
• If you can’t find saffron threads, a pinch of turmeric adds color and a gentle earthiness as a substitute.
• Adjust sweetness to taste by varying the amount of maple syrup or honey.
• Try adding fresh fruit like mango or pomegranate seeds as a refreshing topping.

Storage

Store any leftover overnight oats in an airtight container in the refrigerator for up to 2 days. Stir well before eating, and enjoy chilled or at room temperature. Adding toppings fresh each morning keeps the texture pleasant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without saffron?

Yes, saffron adds a unique flavor and color, but it can be omitted or replaced with a small pinch of turmeric for a mild earthiness and golden hue.

Is rose water necessary for this recipe?

Rose water is optional but adds a lovely floral note that complements the spices beautifully. If you don’t have it, you can leave it out without sacrificing the overall taste.

Indian-Style Overnight Oats Recipe

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★★★★★

4.7 from 73 reviews

This Indian-Style Overnight Oats recipe offers a delightful and nutritious twist on traditional overnight oats. Infused with aromatic spices like cardamom and saffron, combined with creamy yogurt, chia seeds, and a hint of rose water, these oats create a luscious, flavorful breakfast that’s ready to enjoy with minimal morning effort. Topped with crunchy pistachios, it’s a perfect blend of texture and taste to start your day.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 6-8 hours (including refrigeration)
• Yield: 2 servings 1x
• Category: Breakfast
• Method: No-Cook
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 cup rolled oats
• 1/2 cup milk (dairy or plant-based)
• 1/4 cup plain yogurt (or Greek yogurt)
• 1 tablespoon chia seeds
• 1.5 tablespoons maple syrup or honey
• 1/4 teaspoon ground cardamom
• A pinch of saffron threads
• 1 tablespoon chopped pistachios (plus more for topping)
• 1/2 teaspoon rose water (optional but magical)

Instructions

1. Infuse Saffron: Warm 1 tablespoon of milk gently in a small bowl, ensuring it does not boil but is warm enough to release the flavor. Add the saffron threads to the warm milk and let it sit, allowing the saffron to infuse and impart color and aroma.
2. Prepare Oats Mixture: In a jar or mixing bowl, combine the rolled oats, plain yogurt, chia seeds, maple syrup or honey, ground cardamom, rose water (if using), and the remaining milk. Stir well until the mixture forms a thick, loose batter consistency.
3. Add Saffron Milk and Pistachios: Stir the saffron-infused milk into the oat mixture along with the chopped pistachios. Mix thoroughly to ensure an even distribution of flavors and textures.
4. Refrigerate Overnight: Divide the mixture evenly between two glass jars or containers. Cover tightly and refrigerate overnight, or for at least 4 to 6 hours, allowing the oats and chia seeds to absorb the liquids and flavors fully.
5. Serve: In the morning, give the oats a gentle stir. Top each serving with additional pistachios and a few saffron strands for an elegant and flavorful finishing touch. Serve cold and enjoy a delicious, ready-to-eat breakfast.

Notes

• You can use any type of milk for this recipe, including almond, soy, or cow’s milk.
• The rose water is optional but adds a lovely floral note characteristic of Indian desserts.
• Adjust the sweetness by using more or less maple syrup or honey according to your preference.
• For a vegan version, use plant-based milk and a vegan yogurt alternative.
• If saffron is unavailable, you can omit it or substitute with a few drops of vanilla extract.
• To make it nut-free, replace pistachios with pumpkin seeds or omit altogether.

Keywords: overnight oats, Indian breakfast, saffron oats, cardamom oats, healthy breakfast, no-cook oats, chia seeds oats, pistachio topping