Hey friends! Today, I’m so excited to share a breakfast recipe that’s become a staple in my home —Indian Overnight Oats. If you’re juggling work, family, and everything in between, you’ll love how easy this is to prep the night before. It’s a delight to wake up to something ready-made! I have to admit, I’m not a morning person, so having breakfast sorted makes my mornings run a tad smoother. If you haven’t checked it out already, our Chocolate Banana Overnight Oats are another great way to stay ahead of the morning rush!
Why you’ll love this recipe
This recipe perfectly balances convenience with a touch of exotic flavor, thanks to spices like cardamom and saffron. Here’s why it’s a winner:
- Time-Saving: Prep in just 10 minutes, then let time do the work overnight.
- Customizable: Adapt it to your dietary needs—swap the milk or mix in your favorite nuts and fruits.
- Healthy and Satisfying: Packed with oats and chia seeds, these keep you full till lunch.
Ingredients
- ½ cup rolled oats
- 1 cup milk (dairy or plant-based)
- 1 tablespoon chia seeds (optional)
- 1 tablespoon honey or maple syrup
- ¼ teaspoon ground cardamom
- A pinch of saffron strands
- 1 tablespoon chopped pistachios
- 1 tablespoon chopped almonds
- 1 teaspoon rose water (optional)
- ½ teaspoon vanilla extract (optional)
Step-by-step instructions
Infuse the milk
Start by warming your milk to about 110°F (43°C). Stir in the saffron and cardamom, letting them steep for about 5 minutes. This step is key to infusing that warmly spiced flavor that makes these oats special.
Combine dry ingredients
In a jar or a bowl, combine the oats and chia seeds (if you’re using them). The chia will give an extra boost of fiber and omega-3s, making your breakfast even more nutritious.
Mix it all together
Pour the infused milk over the oat mixture. Add thehoney,rose water, and vanilla extract, then give it a good stir. Cover this up and let it sit in the refrigerator overnight, or at least 6 hours.
Serve
Before you dig in, stir the oats gently.Top it off with the chopped pistachios and almonds. If the oats turned out a little too thick for your liking, just add a splash of milk.
Recipe tips & variations
- Make it sweeter: Add morehoney or maple syrup to satisfy your sweet tooth.
- Switch up the toppings: Try different nuts or add dried fruits like raisins or apricots for a change.
- Make it vegan: Use almond or oat milk instead of dairy.
Storage & reheating
TheseIndian Overnight Oatscan be stored in the fridge for up to 3 days in an airtight container. Although they’re best served cold, you can warm them slightly if you prefer a comforting, hot meal.
FAQs
Can I use instant oats instead of rolled oats?
Yes, but keep in mind instant oats might get a bit mushier since they absorb liquid faster.
What if I don’t have saffron?
No worries! You can skip it or add a bit more cardamom for warmth.
How can I make it nut-free?
Just leave out the nuts or replace them with seeds like sunflower or pumpkin seeds.
Can I skip the chia seeds?
Absolutely. They’re optional and won’t affect the final taste or texture much.
Recipes you may like
If you enjoyed these Indian Overnight Oats, be sure to try:
Creating these overnight oats will remind you how something simple can be so satisfying. Here’s to calmer mornings and delicious starts! Enjoy, friends!
Print
Indian Overnight Oats
- Total Time: 6 hours
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A delightful and easy breakfast recipe featuring Indian spices, perfect for busy mornings.
Ingredients
- 1/2 cup rolled oats
- 1 cup milk (dairy or plant-based)
- 1 tablespoon chia seeds (optional)
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon ground cardamom
- A pinch of saffron strands
- 1 tablespoon chopped pistachios
- 1 tablespoon chopped almonds
- 1 teaspoon rose water (optional)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Start by warming your milk to about 110°F (43°C). Stir in the saffron and cardamom, letting them steep for about 5 minutes.
- In a jar or a bowl, combine the oats and chia seeds (if you’re using them).
- Pour the infused milk over the oat mixture. Add the honey, rose water, and vanilla extract, then give it a good stir. Cover this up and let it sit in the refrigerator overnight, or at least 6 hours.
- Before you dig in, stir the oats gently. Top it off with the chopped pistachios and almonds.
Notes
- Make it sweeter: Add more honey or maple syrup to satisfy your sweet tooth.
- Switch up the toppings: Try different nuts or add dried fruits like raisins or apricots for a change.
- Make it vegan: Use almond or oat milk instead of dairy.
- Prep Time: 10 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 7mg