Name: Indian Overnight Oats
Prep time: 10 min
Total time: 10 min
Cuisine: Indian
Ingredients: 1 cup rolled oats; 1 cup milk (dairy or plant-based); ½ cup plain yogurt (or dairy-free yogurt); 2 tbsp honey or maple syrup; ¼ tsp ground cardamom; ¼ tsp ground cinnamon; Pinch of saffron strands (optional, soaked in 1 tbsp warm milk); 2 tbsp chopped nuts (almonds, pistachios, or cashews); 2 tbsp raisins or chopped dates; Fresh fruit for topping (mango, banana, or berries)

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple to prepare the night before, leaving me with a ready-to-eat breakfast in the morning. The addition of Indian-inspired spices gives the oats a unique twist that’s different from the usual overnight oats. I can easily customize it with my favorite fruits, nuts, and sweeteners, and it keeps me full and satisfied for hours.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rolled oats
Milk or plant-based milk
Yogurt (optional for extra creaminess)
Honey or jaggery for sweetness
Ground cardamom
Ground cinnamon
Chopped nuts (almonds, pistachios, or cashews)
Fresh or dried fruit (mango, banana, raisins, or dates)
Chia seeds (optional, for extra thickness)
A pinch of saffron strands (optional, for a luxurious touch)

Directions

I combine the rolled oats, milk, and yogurt in a jar or container.
I stir in honey or jaggery, cardamom, cinnamon, and chia seeds if using.
I mix in most of the nuts and fruit, saving some for topping.
I cover the container and refrigerate overnight or for at least 6 hours.
In the morning, I give it a good stir, add the remaining nuts and fruit, and garnish with saffron strands if I’m feeling fancy.

Servings and timing

This recipe makes about 2 servings. I spend about 5 minutes preparing it, and it needs at least 6 hours in the fridge to soak.

Variations

I sometimes use coconut milk for a richer, tropical flavor.
I swap cardamom for nutmeg when I want a slightly different spice profile.
I add grated apple or carrot for extra freshness and texture.
I mix in a spoonful of peanut or almond butter for added protein.

storage/reheating

I store the oats in the refrigerator for up to 3 days. I don’t reheat them, as I enjoy them cold or at room temperature, but I can let them sit out for 10–15 minutes if I prefer them less chilled.

FAQs

Can I use instant oats instead of rolled oats?

Yes, I can, but I find the texture softer and less chewy. Rolled oats hold up better for overnight soaking.

Can I make this vegan?

Yes, I use plant-based milk and dairy-free yogurt, and sweeten with maple syrup instead of honey.

Do I have to use cardamom?

No, but I think it’s what gives the oats their distinct Indian flavor. I can substitute with other spices if I prefer.

Can I add protein powder?

Yes, I sometimes mix in a scoop of vanilla or unflavored protein powder before refrigerating.

Will the oats get too soggy?

Not if I stick to rolled oats. If I use instant oats, I might want to shorten the soaking time.

Conclusion

I love making Indian overnight oats because they’re a healthy, flavorful way to start my day without cooking in the morning. The combination of creamy oats, warm spices, and crunchy nuts makes breakfast feel like a treat. It’s a recipe I can adapt endlessly to my mood and what I have on hand, making it a staple in my weekly routine.