Description
Indian Overnight Oats infused with saffron and cardamom. A creamy, nourishing Ayurvedic breakfast prepared the night before for an easy morning meal.
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)
Instructions
1. Warm milk to about 110°F (43°C) and stir in saffron and cardamom; steep 5 minutes.
2. In a jar or bowl, combine oats and chia seeds (if using).
3. Pour infused milk over oats, add honey, rose water, and vanilla extract; mix well.
4. Cover and refrigerate overnight or at least 6 hours.
5. Before serving, stir oats gently.
6. Top with chopped pistachios and almonds or preferred nuts and dried fruits.
7. Serve chilled, adding milk if too thick; garnish with extra saffron if desired.
Notes
Use rolled oats for best texture.
Add turmeric for a golden variation.
Store in refrigerator up to 3 days.
Add nuts before serving to keep them crunchy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 12g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg