Chikoo Almond Overnight Oats
Creamy no-cook chikoo almond overnight oats with ripe sapota, almond butter, and cardamom. Mash, stir, and chill overnight for a spoonable breakfast that tastes like a chikoo badam shake.
Equipment
- Bowl or wide-mouth jar
- Fork
- Whisk or spoon
- Measuring cups and spoons
Ingredients
For the chikoo almond base
- 1/2 cup rolled oats old-fashioned; certified gluten-free if needed
- 2 small ripe chikoo (sapota) peeled, seeded, and mashed to about 1/2 cup pulp
- 3/4 cup almond milk unsweetened; plus extra to loosen if needed
- 1 tablespoon almond butter smooth; or 2 tablespoons soaked-almond paste
- 1 tablespoon ground flax per serving
- 1 tablespoon chia seeds per serving; optional but helps set
- 1/4 teaspoon ground cardamom optional
- 1 teaspoon honey or maple syrup or sugar, to taste; go light
- pinch fine salt optional
- 1 teaspoon lemon or orange juice optional, to keep mashed chikoo from browning
For topping
- 2 tablespoons sliced almonds raw or lightly toasted
- fresh chikoo pieces optional, for serving
- extra honey or maple syrup optional, for serving
Instructions
Prep the chikoo
- Peel the ripe chikoo, remove all the black seeds, and mash the flesh into a soft pulp with a fork. Add a tiny squeeze of lemon or orange juice if you like, to slow browning.
Whisk and combine
- In a bowl or jar, whisk the almond milk with the almond butter (or soaked-almond paste) until smooth. Whisk in the cardamom, salt, and a little sweetener. Taste; it should lean slightly sweet before chilling.
- Stir the mashed chikoo through the almond base until pale caramel. Taste again and adjust 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.
Chill and serve
- Cover and refrigerate at least 6 hours, ideally overnight, until thick and spoonable.
- Give it a stir, loosen with a splash of almond milk if needed, and top with sliced almonds, fresh chikoo pieces, and an extra drizzle of honey if you like.
Notes
Ripeness check: firm chikoo tastes chalky and flat. Use fruit soft enough to mash easily, or give it an extra day on the counter.
Ratio check: about a 1:1 measure of oats to liquid plus flax and chia gives a thick jar; chikoo pulp adds moisture, so start a little light on almond milk.
Stir the mashed fruit fully into the oats instead of only topping with it. This keeps every spoonful sweet and hides any natural browning.
Stored airtight in the fridge, keeps up to 3 days. Add fresh chikoo topping only when you serve.
Vegan swap: use maple or sugar instead of honey. The jar is already dairy-free with almond milk and almond butter.
Drinkable shake style: blend the finished oats with extra almond milk for a thick, sippable jar.
Tried this recipe?Let us know how it was!