Description
Creamy kulfi-inspired overnight oats infused with saffron, cardamom, and pistachios. This is a no-cook, Indian-style breakfast that tastes like dessert.
Ingredients
- 1 cup rolled oats
- 1 cup milk (whole or 2%)
- 2 tablespoons sugar
- 2 teaspoons chia seeds
- ¼ teaspoon ground cardamom
- Pinch of salt
- Pinch of saffron, crushed
- 3 tablespoons chopped raw pistachios
Instructions
- In a mason jar or small bowl, combine oats, milk, sugar, chia seeds, cardamom, salt, and saffron. Stir until evenly mixed.
- Cover the container and refrigerate for at least 6 hours or overnight.
- In the morning, give the oats a good stir. Add half of the chopped pistachios and adjust sweetness if desired.
- Spoon into bowls or jars and top with the remaining pistachios. Enjoy cold, straight from the fridge.
Notes
- This recipe makes one serving.
- Use whole milk for a richer, creamier texture similar to kulfi.
- Adjust sugar to your preferred sweetness level.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook
- Cuisine: Indian