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Looking down at a bowl of creamy oats topped with saffron, chopped pistachios, and chia seeds.

Indian Overnight Oats (Kulfi Style)

Creamy Indian overnight oats with cardamom, saffron, and pistachios. A make-ahead breakfast ready in 6 hours.
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Prep Time 2 minutes
Chill Time 6 hours
Total Time 6 hours 2 minutes
Course Breakfast
Cuisine Indian
Servings 2 servings
Calories 290 kcal

Ingredients
  

  • 1 cup rolled oats 80 g
  • 1 cup milk 240 ml (preferably full fat)
  • 1 to 2 tablespoons sugar 12 to 24 g (use as needed)
  • 2 teaspoons chia seeds 8 g
  • 1/4 teaspoon cardamom powder
  • 1 pinch salt
  • 1 pinch saffron crushed with your fingertips
  • 3 tablespoons raw pistachios 24 g (chopped)

Instructions
 

  • Mix and refrigerate:

    Mix all ingredients except pistachios in a mason jar or container, stirring thoroughly. Seal and refrigerate for a minimum of 6 hours or up to 2 days.

  • Fold and garnish:

    When ready to serve, fold in half of the pistachios and adjust sweetness with extra sugar if desired. Garnish with the remaining chopped pistachios and enjoy.
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