Description
Creamy Indian Overnight Oats infused with cardamom and saffron, then topped with pistachios. A no-cook, make-ahead breakfast inspired by kulfi ice cream.
Ingredients
1 cup rolled oats
1 cup milk (preferably full fat)
2 tablespoons sugar (or to taste)
2 teaspoons chia seeds
¼ teaspoon cardamom powder
1 pinch salt
1 pinch saffron, crushed
3 tablespoons raw pistachios, chopped
Instructions
Add the rolled oats, milk, sugar, chia seeds, cardamom powder, salt, and crushed saffron to a jar or container.
Stir well until everything is fully combined.
Cover and refrigerate for at least 6 hours or overnight.
Before serving, stir the oats and mix in half of the chopped pistachios.
Taste and adjust sweetness if needed.
Serve topped with the remaining pistachios.
Notes
Use rolled or old-fashioned oats only; instant oats will become mushy.
Saffron is optional and can be skipped if unavailable.
Adjust sugar to taste or substitute with honey or maple syrup.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook / Refrigerated
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 15 g
- Sodium: 66 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.01 g
- Carbohydrates: 47 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 15 mg