Indian Overnight Oats – No Yogurt in 10 Minutes

I love how these Indian Overnight Oats come together so easily yet feel so nourishing and flavorful. With warm spices like turmeric and cinnamon blended into creamy oats, it’s a comforting breakfast that I can prep in minutes the night before. The addition of fruits, nuts, and coconut gives it both texture and taste, making it a wholesome and satisfying way to start my morning.

Why You’ll Love This Recipe

I adore this recipe because it’s quick, healthy, and customizable. It doesn’t require yogurt, which makes it perfect for anyone avoiding dairy. The almond or coconut milk creates a smooth, rich texture while the turmeric and cinnamon add that classic Indian warmth. I love how the oats absorb the flavors overnight, so by morning, I have a perfectly creamy, spiced breakfast ready to go. Plus, it’s naturally sweetened with honey or maple syrup, so it feels indulgent but stays light.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
Rolled oats (1 cup): The base of this dish, a great source of fiber.
Almond milk or coconut milk (1 cup): For a creamy texture, feel free to substitute with regular milk or any non-dairy alternative.
Chia seeds (2 tablespoons): Adds fiber and healthy fats; you can also use flaxseeds as an alternative.
Honey or maple syrup (2 tablespoons): Natural sweeteners to elevate flavor—use agave syrup if vegan.
Turmeric powder (1 teaspoon): For anti-inflammatory benefits and a warm color.
Cinnamon powder (1 teaspoon): Adds warmth and sweetness; ginger powder or cardamom can also work well.
Fresh fruits (banana, mango, or berries): For topping and added sweetness—feel free to mix it up based on seasonality.
Nuts (almonds or walnuts): For a crunch; pumpkin seeds can also be opted for.
Coconut flakes (optional): For an exotic twist, use unsweetened dried coconut.

Directions

1. I start by combining the rolled oats, chia seeds, turmeric powder, and cinnamon powder in a medium-sized bowl or jar.
2. I pour in the almond milk or coconut milk and stir until everything is evenly mixed.
3. I add the honey or maple syrup to sweeten and stir again to make sure the oats are fully coated.
4. I cover the jar or bowl and place it in the refrigerator overnight, or for at least 6 hours.
5. In the morning, I give it a quick stir. If it looks too thick, I add a splash of milk to loosen it up.
6. I top the oats with my choice of fresh fruits, a sprinkle of nuts, and coconut flakes if I want a tropical touch.
7. It’s ready to enjoy cold, but I sometimes warm it up for a cozy breakfast option.

Servings and Timing

This recipe makes 2 servings.
Prep time: about 10 minutes
Rest time (overnight soaking): 6–8 hours
Total time: about 10 minutes of active prep + resting time

Variations

• I sometimes mix in a tablespoon of peanut butter or almond butter for extra creaminess and protein.
• For a richer flavor, I use coconut milk and add a pinch of cardamom to make it taste like a dessert-style breakfast.
• I switch up the fruits seasonally — mango and banana in summer, apple and berries in winter.
• To make it sugar-free, I skip the honey or syrup and rely on ripe fruit for sweetness.
• I’ve also blended the mixture before refrigerating for a smoother, pudding-like texture.

Storage/Reheating

I store the overnight oats in a sealed jar or container in the refrigerator for up to 4 days. When I’m ready to eat, I stir them well and add a little extra milk if they’ve thickened too much. I usually enjoy them cold, but they can also be warmed in the microwave for 30–45 seconds if I prefer them hot. The toppings are best added fresh just before serving.

FAQs

Can I use quick oats instead of rolled oats?

Yes — but the texture will be softer and less chewy. I prefer rolled oats for a heartier feel.

How can I make this recipe completely vegan?

I use maple syrup or agave instead of honey, and choose a plant-based milk like almond, oat, or coconut milk.

Do I have to soak the oats overnight?

At least 6 hours is ideal for the oats to soften and absorb the flavors, but even 2–3 hours will work if I’m in a rush.

Can I add protein powder?

Yes — I often mix in a scoop of vanilla or unflavored protein powder before refrigerating for an extra boost.

What if I don’t have chia seeds?

I substitute with ground flaxseeds; they thicken the oats nicely and add healthy fats.

Can I prepare a large batch for the week?

Absolutely. I make multiple servings at once and portion them into individual jars for easy grab-and-go breakfasts.

How can I enhance the flavor?

I love adding a pinch of cardamom or freshly grated ginger for extra warmth and an Indian-inspired aroma.

Do I need to cook the oats before soaking?

No, rolled oats soften perfectly in milk overnight — no cooking required.

How long can overnight oats last in the fridge?

They stay fresh for up to 4 days, making them perfect for meal prep.

Can I use water instead of milk?

You can, but I prefer milk for a creamier texture and richer taste. Water will make it lighter but less satisfying.

Conclusion

These Indian Overnight Oats without yogurt are one of my favorite quick breakfasts — creamy, spiced, and deeply comforting. I love how easy they are to prepare and how flexible the recipe is for any flavor or topping. It’s a nourishing start to my day that combines Indian-inspired warmth with modern simplicity, all ready to enjoy straight from the fridge.

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