Delicious Indian Overnight Oats: A Sweet Kulfi Twist

This recipe for Indian Overnight Oats offers a rich, kulfi-inspired breakfast experience infused with cardamom and saffron.

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Prep Time 15

Cook Time 5

Refrigeration Time 6

Total Time 6 20

Servings: 2 jars

Course: Breakfast

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Rolled Oats Whole rolled oats for the best texture.
2 tablespoons Chia Seeds Optional for added thickness.
1 cup Milk Dairy or plant-based milk.

For Sweetness

1-2 tablespoons Honey or Maple Syrup Sweeten to taste.

For Flavor

1/2 teaspoon Ground Cardamom Adjust or omit if necessary.
a pinch Saffron Strands Color and flavor enhancer.

For Toppings

2 tablespoons Chopped Pistachios Freshly toasted preferred.
2 tablespoons Chopped Almonds Substitute with favorite nuts if desired.

For Extra Flavor

1 tablespoon Rose Water Optional for floral note.
1 teaspoon Vanilla Extract Optional for depth of flavor.

Equipment

Saucepan
Mixing bowl or jar

Method

Step-by-Step Instructions

Warm milk in a saucepan until about 110°F (43°C), stir in saffron and cardamom, and let steep for 5 minutes.
Combine rolled oats and chia seeds in a mixing bowl or jar.
Pour saffron-infused milk over oats, add sweetener, rose water, and vanilla extract. Stir to combine.
Cover tightly and refrigerate for at least 6 hours or overnight.
When ready to serve, stir gently to combine and ensure a creamy consistency.
Top with chopped pistachios and almonds before serving.
Serve chilled or warm with a splash of additional milk if desired.

Nutrition

Serving: 1jarCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 5gSodium: 150mgPotassium: 350mgFiber: 8gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 2 days or freeze individual portions for up to 1 month.

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