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Indian Overnight Oats

Indian overnight oats combine rolled oats, yogurt, chia seeds, dates, pistachios, cardamom, and saffron in a no-cook breakfast. After chilling, they turn creamy with a gentle floral spice and a little crunch.
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Prep Time 10 minutes
chilling 8 hours
Total Time 8 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Indian
Calories: 305
Ingredients Method Notes

Ingredients
  

  • 1 cup oats old-fashioned rolled
  • 1 cup milk whole
  • 0.5 cup yogurt plain, whole-milk
  • 1 tbsp chia seeds
  • 2 tbsp dates chopped
  • 2 tbsp pistachios chopped, unsalted
  • 1 tbsp honey
  • 0.25 tsp cardamom ground
  • 1 pinch saffron threads crushed between your fingers
  • 0.125 tsp kosher salt

Method
 

  1. In a 1-quart bowl, stir together the oats, milk, yogurt, chia seeds, dates, pistachios, honey, cardamom, saffron, and salt until evenly combined.
  2. Cover and refrigerate for 6 to 8 hours, or overnight.
  3. Stir well.
  4. Divide between two bowls to serve.

Notes

For the creamiest texture, stir well before serving. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free option, use unsweetened plant-based milk and yogurt.