Description
Experience the wholesome goodness of Indian-inspired overnight oats that combine creamy yogurt, warm spices like cardamom and cinnamon, and fresh mango for a flavorful and healthy breakfast. This nourishing dish is easy to prepare the night before, making mornings effortless with a delicious, nutrient-packed start to your day.
Ingredients
Scale
Base Ingredients
- 1 cup rolled oats
- 1 cup unsweetened almond milk (or milk of choice)
- ½ cup plain Greek yogurt (or dairy-free yogurt)
- 1 tablespoon chia seeds
- 1 tablespoon honey or maple syrup
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- Pinch of turmeric
- Pinch of salt
Add-ins
- 2 tablespoons chopped pistachios or almonds
- 1 tablespoon golden raisins
- ½ small mango, peeled and diced
- 1 tablespoon shredded coconut (optional)
Instructions
- Combine Ingredients: In a medium bowl or jar, add rolled oats, almond milk, Greek yogurt, chia seeds, honey or maple syrup, ground cardamom, ground cinnamon, turmeric, and a pinch of salt. Stir everything together thoroughly to ensure the spices and sweetener are evenly distributed.
- Add Nuts and Raisins: Gently fold in the chopped pistachios or almonds along with the golden raisins to add texture and natural sweetness to the mixture.
- Refrigerate Overnight: Cover the bowl or jar with a lid or plastic wrap and refrigerate for at least 6 hours or overnight, allowing the oats to soak up the liquids and flavors, softening to a creamy consistency.
- Serve with Toppings: In the morning, give the oats a good stir. Top with the diced mango and optionally sprinkle shredded coconut over the top. Serve immediately chilled or let it sit at room temperature for 10–15 minutes if you prefer a less cold breakfast.
Notes
- Swap mango for banana or fresh berries when mango is out of season.
- For extra creaminess, add a splash of coconut milk before soaking.
- Adjust the quantity of spices based on personal preference and tolerance.
- This recipe can be doubled or even tripled for easy meal prep throughout the week.
