Badam Milk Overnight Oats
Creamy no-cook badam milk overnight oats with a real almond base, bloomed saffron, green cardamom, and sliced almonds. A make-ahead almond milk overnight oats jar that tastes like badam doodh and sets overnight in the fridge.
Equipment
- Mixing bowl or glass mason jars
- Whisk or spoon
- Small microwave-safe cup
Ingredients
For the badam milk base
- 1 cup rolled oats old-fashioned; certified gluten-free if needed
- 1 1/2 cups almond milk unsweetened; plus extra to loosen
- 2 tablespoons almond butter smooth; or soaked-almond paste from 10 to 12 blanched almonds
- saffron strands 10 to 12, plus extra for garnish
- 1/4 teaspoon green cardamom powder or freshly crushed from 2 to 3 pods
- 2 tablespoons ground flaxseed about 1 tablespoon per serving
- 2 tablespoons chia seeds about 1 tablespoon per serving; optional but helps set
- 2 teaspoons honey or maple syrup or sugar, to taste
- pinch fine salt
For topping
- 2 tablespoons sliced almonds raw or lightly toasted; divided
- 1 tablespoon raw unsalted pistachios chopped; divided
- saffron strands a few strands, for garnish
- nutmeg optional tiny grating
Instructions
Bloom and whisk
- Warm 2 tablespoons of the almond milk until just steamy, not boiling. Crumble the saffron in and steep 10 to 15 minutes until tinted gold and fragrant.
- In a bowl or jar, whisk the remaining almond milk with the almond butter (or soaked-almond paste) until smooth. Whisk in the bloomed saffron milk, cardamom, salt, and sweetener until fully combined. Taste and adjust; it should be a touch sweeter than you want, since chilling mutes sweetness.
- Stir in the rolled oats, ground flax, and chia seeds until everything is coated. Let sit 5 minutes, then stir again so the chia and flax do not clump at the bottom.
- Fold in most of the sliced almonds, reserving a few plus some pistachios for topping.
Chill and serve
- Cover and refrigerate at least 6 hours, ideally overnight, until thick and spoonable.
- Give the oats a stir, loosen with a splash of almond milk if needed, and top with the reserved almonds, pistachios, a few saffron strands, and an extra drizzle of honey if you like.
Notes
Almond butter or soaked-almond paste is the key to badam milk flavor; carton almond milk alone tastes thin and flat.
Prep up to 4 days ahead; keep almond and pistachio toppings separate so they stay crunchy.
Vegan swap: use almond milk and almond butter throughout; sweeten with maple or sugar instead of honey.
Warm gently on the stove with extra almond milk for a badam-kheer-style porridge on cool mornings.
Plain version: skip saffron and almond butter; add vanilla and fresh or frozen berries on top.
Tried this recipe?Let us know how it was!