Indian Spiced Yogurt Overnight Oats

savory overnight oats topped with Indian spiced tempering in a glass jar

5 from 1 vote

Indian Spiced Yogurt Overnight Oats

Change up your overnight oats game with these Spiced chili Oil Overnight Oats inspired by South Indian Curd rice! This raita dip oats with shredded veggies finished with curry leaf spiced oil!. Gluten-free options for Nutfree Soyfree

Prep Time20

Cook Time5

Total Time25

Course: Side, Side Dish

Cuisine: Indian, South Indian

Keyword: savory oats recipe indian

Servings:

Author: Vegan Richa

Ingredients

For the oats:

1 cup old fashioned oats or quick cooking oats
2 teaspoons chia seeds
1/2 cup hot non-dairy milk
1/3 to 1/2 cup nondairy yogurt
2 tablespoons chopped cucumber
2 tablespoons shredded carrots
1/2 teaspoon salt
1/4 teaspoon sugar or maple syrup

For the Spiced oil( Tempering Tadka)

2 teaspoons oil
1/4 teaspoon black mustard seeds
6 curry leaves fresh, frozen or dried
1/2 teaspoon grated ginger
1/2 green chili chopped, such as Serrano or jalapeño

For topping:

crushed roasted peanuts or seeds of choice, like sesame seeds

US Customary - Metric

Instructions

Make the oats:

In a bowl, add the oats, chia seeds, and the hot non-dairy milk and mix. Let it sit for the oats to rehydrate, at least 10 minutes, then fold in the rest of the ingredients under oats. Set this aside while you make your tempering.

Make the tempering/ spiced oil

Heat a small skillet over medium heat and add the oil. Test that the oil is hot with a few mustard seeds. When the seeds rapidly move and then pop, then the oil is ready. If they pop immediately, then the oil is a bit too hot, so reduce the heat a bit.
When the oil is hot, mix in the rest of the mustard seeds and let them sizzle rapidly for a few seconds. If they're not sizzling rapidly, continue to cook them until they do start sizzling rapidly.
Switch off the heat, and mix in the curry leaves, grated ginger, and green chili and cook for a few seconds.
Drizzle this spiced oil all this over your oat mixture. You can fold in some of the spiced oil and keep some aside to top. Serve this in a bowl or move the mixed oats to your jars, then add the tempering to the oats and just mix it lightly. Let the jar sit on the counter for at least an hour, so that the oats can soak in the flavors and liquid so that they don't taste too raw. Serve chilled or warm. Or make the jars and refrigerate overnight and serve in the morning. You can refrigerate with the spiced oil or pour the spiced oil just before serving.
You can serve these as breakfast or snack with papadums or chips or a side with curries
Store: refrigerate for upto 3 days. Serve cold or warmed in microwave.

Notes

You can also warm this up to serve. Just heat it up in a microwave or on a skillet.

This recipe is gluten-free with certified gluten free oats.

It's nut free, with nut-free nondairy yogurt and nondairy milk.

It’s soy-free if you use soy-free yogurt and milk.

Nutrition