Dates & Cashew Kheer Oats
Creamy no-cook overnight oats with a blended date-cashew kheer cream, cardamom, and optional saffron. Naturally sweetened and make-ahead.
Ingredients
For the kheer cream
- 1/2 cup raw unsalted cashews soaked 15 minutes in hot water
- 4 Medjool dates pitted; use 5 for sweeter
- 1/2 cup milk dairy, oat, or almond — for blending
- 1/4 teaspoon green cardamom powder or freshly crushed pods
- pinch salt
For the oats
- 1/2 cup rolled oats old-fashioned; certified gluten-free if needed
- 1/2 cup milk cold
- 1 tablespoon chia seeds optional binder
Garnish
- 1/4 cup raw unsalted cashews chopped
- 1 Medjool date chopped
- saffron strands optional, bloomed in warm milk
- green cardamom extra pinch for topping
Instructions
Soak and blend
- Cover cashews and pitted dates with hot water and soak 15 minutes; drain.
- In a blender, combine half the soaked cashews, all the dates, half the milk, cardamom, and salt. Blend until smooth and creamy.
Assemble
- Pour the cream into a bowl or jar. Whisk in the remaining cold milk until fully combined.
- Stir in the rolled oats and chia seeds until evenly coated. Rest 5 minutes, then stir again.
- Chop the remaining cashews and fold through (add extra chopped dates if desired).
Chill and serve
- Cover and refrigerate at least 6 hours or overnight until thick and spoonable.
- Stir, loosen with a splash of milk if needed, and top with chopped cashews, a chopped date, and saffron or cardamom.
Notes
Prep up to 4 days ahead in airtight jars; add crunchy toppings fresh before serving.
For vegan, use creamy unsweetened oat or almond milk throughout.
Blending the date-cashew cream is essential for kheer flavor; chopped toppings alone will not taste the same.
If oats set too thick, stir in a splash of milk before serving. Warm gently with extra milk for kheer-style porridge.
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