I recently tried some overnight oats at a hotel and I fell in love with it.
Honestly, there’s nothing better than waking up to a breakfast that tastes like dessert—and that’s exactly what this Indian Style Overnight oats are.
It’s healthy, protein-packed, and naturally sweetened, and will keep you full without any guilt!
I love this recipe and it’s perfect for summer!
This recipe is dedicated to my friend who lives in Bangalore, India – I love her!
This recipe is perfect for busy mornings, meal prep, or an easy snack when you’re craving something sweet but nutritious.
Plus, with a few small tweaks, you can customize it to your dietary needs, making it dairy-free, gluten-free, or high in protein.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
• Use full-fat milk or creamy oat milk like this one: Elmhurst Unsweetened Oat Milk to get that rich kulfi texture.
• Don’t skip the saffron! Even a small pinch adds that luxurious flavor. Try this: Premium Kashmiri Saffron Threads.
• If using honey, go for raw, floral honey like this organic option that complements cardamom beautifully.
• Use crushed pistachios or sliced almonds for crunch, and toast them slightly for more flavor.
• Want extra protein? Swap regular yogurt for plain Greek yogurt and stir in a scoop of vanilla protein powder.
Indian-Style Overnight Oats
Course: Dessert, BreakfastDifficulty: Easy2
10
minutesIngredients
1/2 cup rolled oats
1/2 cup milk (dairy or plant-based)
1/4 cup plain yogurt (or Greek yogurt)
1 tablespoon chia seeds
1.5 tablespoons maple syrup or honey
1/4 teaspoon ground cardamom
A pinch of saffron threads
1 tablespoon chopped pistachios (plus more for topping)
1/2 teaspoon rose water (optional but magical)
Directions
- In a small bowl, warm 1 tablespoon of milk slightly (not boiling, just warm enough to infuse), and add the saffron threads to it.
- Let this sit while you prepare the base. In a jar or mixing bowl, combine the oats, yogurt, chia seeds, maple syrup, cardamom, rose water, and the rest of the milk.
- Mix well until it looks like a thick, loose batter. Stir in the saffron milk and chopped pistachios. Give it another mix and then divide into two glass jars.
- Cover and refrigerate overnight or at least 4–6 hours. In the morning, stir once and top with more pistachios and a few saffron strands. Serve cold.
- I personally love this when I’m too lazy to cook the next day.
Substitutions and Add-Ins:
No saffron? Use a pinch of turmeric and a drop of vanilla extract for a golden milk vibe.
Want it vegan? Use coconut yogurt and maple syrup instead of honey
Add chopped dates or raisins for natural sweetness and texture.
Sprinkle rose petals on top for extra flair (and major Pinterest points)
For a thicker version, increase the chia seeds to 1.5 tablespoons and use less milk.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
