Description
Creamy, spiced Indian overnight oats infused with saffron, cardamom, and rose water. It’s like kulfi in breakfast form — no cooking, just chill, top, and enjoy a dreamy, nourishing start to your day.
Ingredients
Scale
- 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
- Optional: 1 teaspoon rose water
- Optional: ½ teaspoon vanilla extract
Instructions
- Warm the milk until just heated. Stir in saffron and cardamom. Let sit for 5 minutes.
- In a jar or bowl, mix oats and chia seeds.
- Pour in the infused milk. Add sweetener, rose water, and vanilla if using. Stir to combine.
- Cover and refrigerate for at least 6 hours or overnight.
- In the morning, stir the oats and top with chopped pistachios and almonds. Add a splash of milk if needed. Enjoy cold or warm.
Notes
Use rolled oats for best texture. Don’t skip the rest — it’s what softens the oats. Chia seeds make it thicker and creamier. Taste before adjusting sweetener. Store in the fridge for up to 2 days. Top with fruit, dates, coconut, or even a drizzle of rose syrup for extra flair.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 9g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg
Keywords: overnight oats, indian breakfast, saffron oats, cardamom oats, kulfi oats, make-ahead breakfast