Coconut Jaggery Overnight Oats
Creamy no-cook coconut jaggery overnight oats with a melted jaggery syrup, dry-toasted coconut, and green cardamom stirred into a coconut-milk oat base. A naturally sweetened, make-ahead Indian-inspired breakfast that tastes like payasam and sets overnight in the fridge.
Equipment
- Small saucepan
- Fine strainer
- Dry skillet
- Mixing bowl
- Whisk
- Jars or airtight containers
Ingredients
For the base
- 1 cup rolled oats old-fashioned; use certified gluten-free if needed
- 1 cup coconut milk light or full-fat; plus extra to loosen
- 3 tablespoons jaggery (gud) grated block jaggery or jaggery powder; to taste
- 1 tablespoon water for melting the jaggery
- 1/3 cup unsweetened shredded coconut dry-toasted; divided
- 2 tablespoons chia seeds about 1 tablespoon per serving
- 1/4 teaspoon green cardamom powder or seeds from 4 green cardamom pods, crushed
- fine salt a tiny pinch; sharpens the jaggery
For topping
- toasted shredded coconut reserved from above
- jaggery syrup optional drizzle, reserved from above
- green cardamom powder a pinch, for garnish
Instructions
Make the jaggery syrup
- Warm the grated jaggery with the water in a small saucepan over low heat, stirring, until it melts into a loose syrup. Strain out any grit and let it cool slightly.
Toast the coconut
- In a dry skillet over medium-low heat, toast the shredded coconut until golden and nutty, 2 to 3 minutes, stirring constantly so it does not scorch. Set aside a spoonful for topping.
Mix the base
- In a bowl or jar, whisk the coconut milk with the cooled jaggery syrup, cardamom, and salt until fully combined. Taste and add a little more syrup if you want it sweeter.
- Stir in the rolled oats, chia seeds, and most of the toasted coconut until everything is evenly coated. Let it sit 5 minutes, then stir again so the chia does 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 and loosen with a splash of coconut milk if needed. Top with the reserved toasted coconut, an optional drizzle of jaggery syrup, and a pinch of cardamom. Serve cold or gently warmed.
Notes
For a thick, spoonable jar use about a 1:1 ratio of oats to liquid plus the chia. Full-fat coconut milk thickens more, so add an extra splash if the jar looks tight the next day.
Always melt the jaggery into a strained syrup. Grated jaggery stirred into cold liquid stays gritty and settles at the bottom.
Toast the coconut before mixing for a deeper, modak-like flavor; raw coconut tastes flat.
Store in an airtight jar in the refrigerator for up to 4 days. Keep the toasted coconut topping separate and add it fresh so it stays crisp.
Naturally vegan with coconut milk. For gluten-free, use certified gluten-free rolled oats.
To serve warm like payasam, heat gently with a splash more coconut milk; avoid a hard boil or the texture can loosen.
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