Gulkand Overnight Oats
Creamy no-cook gulkand overnight oats with rose-petal jam, yogurt, milk, and cardamom. Stir together in minutes and chill overnight for a cooling, high-fiber make-ahead breakfast.
Equipment
- Measuring cups and spoons
- Mason jars or small bowls
Ingredients
For the overnight oats base
- 1/2 cup rolled oats old-fashioned; per serving
- 1/3 cup milk dairy or plant milk; per serving
- 1/3 cup plain yogurt unsweetened; Greek for thicker set; per serving
- 1 tablespoon gulkand rose petal jam; start with 1 tbsp, add more to taste
- 1/8 teaspoon ground cardamom or seeds from 2 pods, crushed
- 1/4 teaspoon rose water optional; a few drops only
For topping
- 1 tablespoon pistachios chopped
- 1 teaspoon dried rose petals edible, optional
- 1 teaspoon gulkand extra for serving, optional
Instructions
Mix and chill
- In a jar or bowl, stir together rolled oats, milk, yogurt, gulkand, and cardamom until the gulkand breaks up into the liquid. Add rose water if using.
- The mix should look like thin porridge. Add a splash more milk if it already looks thick.
- Cover and refrigerate at least 6 hours, ideally overnight, until creamy and spoonable.
Serve
- Stir well in the morning. Gulkand can settle at the bottom.
- Top with pistachios, rose petals, and an extra spoon of gulkand if you like. Eat chilled, or warm 30 to 45 seconds in the microwave and stir in a splash of milk to loosen.
Notes
Ratio guide: about 1/2 cup oats to 3/4 cup total liquid (milk plus yogurt) per serving gives a thick, spoonable bowl.
Gulkand brands vary in sweetness. Start with 1 tablespoon per serving and add more when serving if needed.
Stored airtight in the fridge, keeps up to 3 days. Add fresh toppings when you serve, not during prep.
Vegan swap: use plant yogurt and oat or almond milk. Coconut yogurt adds a gentle sweetness that pairs well with rose.
Quick oats set faster but can turn mushy after day two. Old-fashioned rolled oats hold texture best.
Tried this recipe?Let us know how it was!