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Thandai Overnight Oats is an Indian fusion twist of traditional Thandai and creamy overnight oats. This refined sugar-free, make-ahead breakfast combined rolled oats, chia seeds, and warm milk infused with Thandai flavors such as saffron, cardamom, rosewater, fennel seeds, peppercorns, and nuts. This festive, nutritious dish is perfect for Holi or anytime you want a quick, easy, and flavor-packed breakfast!
When it comes to breakfast, I’m a creature of habit. I either resort to eggs or oats. I especially love overnight oats and have been making them since my working days in New York City. These creamy Peanut Butter Banana Overnight Oats were my goto for busy mornings.
If you’re into Indian Fusion oats, you’ll love my Pistachio Overnight Oats, Gajar ka Halwa Overnight Oats, and Oats Kheer (Oats Payasam) made with steel-cut oats.
What is Thandai?
Thandai is a refreshing Indian drink made during the festive season of Holi. The mix includes soaked nuts with cardamom, fennel seeds, poppy seeds, melon seeds (charmagaz), peppercorns, and a cinnamon stick.
The blended Thandai mix is added to warm milk, saffron, and rosewater, creating a delicious, nutritious, and refreshing drink. You can enjoy Thandai hot or cold.
Thandai Overnight Oats
Thandai Overnight Oats consist of rolled oats, chia seeds, and hot Thandai. Mix the oats well and refrigerate them overnight for the best results. The result is delicious and refreshing. Enjoy during Holi or anytime during the year.
Why You’ll Love This Recipe
- Easy Make-Ahead Option – Simple to make, and perfect for making a few days in advance.
- Perfect for Holi or Summer Mornings – Packed with festive flavors, it’s cool and refreshing for spring and summer mornings.
- Delicious & Nutritious Breakfast – Loaded with good fats, fiber, and protein. You can also make it vegan by replacing the milk (See Notes below).
Ingredients & Substitutions
For Thandai
- Thandai Mix: You’ll need almonds, cashews, and pistachios (soak these in hot water for 2 hours). You’ll also need fennel seeds, poppy seeds, melon seeds, peppercorns, a cinnamon stick, saffron, and cardamom.
- Old-Fashioned Oats: For this recipe, use old-fashioned or rolled oats. Don’t use quick oats, as they will become very mushy.
- Rosewater: You can find rosewater at your local Indian or Middle-Eastern grocery store or purchase rosewater on Amazon.
- Edible Dry Rose Petals: These are used for garnish only; you can skip them if you don’t have them. You can purchase edible dry rose petals on Amazon.
- Sweetener: I love maple syrup in this recipe for a bit of sweetness. You may also use equal amounts of coconut sugar or honey.
- Whole Milk: For the best results, use whole milk for this recipe. You may also use reduced-fat 2% or low-fat 1%.
- Vegan option: Using almond, coconut, or cashew milk would be great options.
For Thandai Overnight Oats
- Thandai Drink: Once the thandai is prepared, add this heated mixture to the old-fashioned oats and chia seeds.
*See the recipe card below for full information on ingredients and quantities.*
How to Make Thandai Overnight Oats
Soak Nuts & Make Thandai Mix
Make Thandai
Make Thandai Overnight Oats
Nisha’s Tips
- Soak Nuts: Soak the nuts for at least 2 hours, which helps soften them. Also, blanch the almonds (remove the skin) before blending.
- Saffron: Add the saffron to warm milk at the right time—if added too early, it won’t release its full flavor.
- Refrigerate: Refrigerate “overnight oats” for at least 6 hours or longer. For the best results, refrigerate overnight.
Make-ahead Option
These overnight oats can be prepared up to 3 days in advance. Store them in mason jars for a quick and delicious grab-and-go breakfast.
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Thandai Overnight Oats
Ingredients
For Thandai Paste
- 6 almonds, soaked & blanched
- 6 cashews, soaked
- 2 tsp pistachios, soaked
- 1 tsp poppy seeds
- 2 peppercorns
- 4 green cardamoms
- 2 tsp watermelon seeds
- 1/4 cup whole milk
For Thandai
- 1 1/4 cup milk
- 3 pinches saffron, rubbed
- Add blended paste
- 1/2 tbsp rose water
- 1 tbsp maple syrup
For Thandai Overnight oats
- 2/3 cup + 2 tbsp old-fashioned oats
- 1/2 tbsp chia seeds
- add hot Thandai
For Garnish
- edible roses
- 3 strands saffron, per serving
- 1 tsp chopped pistachios, per serving
Instructions
- Make Thandai Mix: Soak almonds, cashews, and pistachios in hot water for at least 2 hours. Rinse and drain the nuts. Blanch the almonds (remove the skin from the almonds). Add the nuts, 1/4 cup of milk, poppy seeds, fennel seeds, melon seeds, green cardamom, cinnamon stick, and peppercorns in a blender. Blend until you have a smooth and creamy paste.
- Make Thandai. In a small pot, heat 1 1/4 cups of milk. Once hot, add saffron (kesar). Whisk and heat for about 2 minutes. Add the blended paste, rosewater, and maple syrup. Whisk for a few minutes until very hot, but not boiling. Set aside for a couple of minutes for all the flavors to infuse.
- Make Thandai Overnight Oats. In a bowl, add old-fashioned oats, chia seeds, and the Thandai we just prepared. Be sure to leave out the sediment at the bottom, as it tends to settle. Stir well. Wait until oats are lukewarm, cover, and refrigerate overnight oats for at least 6 hours or longer. Remove the oats from the refrigerator and stir them. Garnish with edible rose petals and chopped pistachios, and enjoy!
Notes
- Soak Nuts: Soak the nuts for at least 2 hours, which helps soften them. Also, blanch the almonds (remove the skin) before blending.
- Saffron: Add the saffron to warm milk at the right time—if added too early, it will not release its full flavor.
- Refrigerate: Refrigerate “overnight oats” for at least 6 hours or longer. For the best results, refrigerate overnight.
- Vegan option: Use nondairy milk such as almond or cashew milk instead of whole milk.
