If you’re looking for a breakfast dish that tastes like dessert, this is it. The flavors – saffron and cardamom, topped with golden raisins and pistachios resemble the Indian dessert kheer. However this dish is so healthy. It’s a cross between a chia pudding and overnight oats.
The oats provide a slow-burning carb, and the chia seeds are an excellent vegetarian source of protein, omega-3 fatty acids, and protein. Hemp seeds, if added to this dish also is a high quality source of protein and omega 3s.
Date Syrup
In this recipe, I used Just Dates syrup, which I got from Nomads Marketplace. It’s a low-glycemic all natural sugar alternative made with dates! I was pleasantly surprised by how versatile this syrup was and it blended well into the dish. A little goes a long way. If you do not date syrup, feel free to use a sweetener of choice, like maple syrup.
Saffron
Saffron is a fragrant stigma of the saffron flower. They are more valuable, ounce for ounce than gold. But a little really does go a long way with saffron. You won’t need to use more than a pinch to make 4 servings. The saffron I used was Zaran saffron, again from Nomads Marketplace. It is used very commonly in Indian and Middle eastern cooking and if you buy a small package of saffron, it will be sure to last you a very long time!
Overnight Oats/Chia Pudding
Whoever invented overnight oats or chia pudding was pure genius. A delicious and healthy breakfast with no cook time? That is every working professional or busy parent’s dream! While I love my morning bowl of hot oats, this has been a nice change as it really does taste like an Indian dessert! It saves you a ton of time in the morning and helps you stay on track with healthy eating. All good things!
Saffron Cardamom Chia Oats
Ingredients
- 1 cup rolled oats
- 4 tbsp chia seeds
- 2-3 tbsp hemp seeds (optional)
- 2 cup unsweetened plant milk of choice
- 1/2 tsp cardamom powder
- 1 pinch saffron
- 3 tbsp date syrup or maple syrup
- 1/3 cup golden raisins
Toppings
- 1 banana sliced
- 1/3 cup shelled pistachios
- More raisins if desired
Instructions
- In a large mixing bowl, combine all the ingredients except the pistachios. The plant milk will absorb into the oats and chia.
- Crush saffron in between your fingers, a little goes a long way.
- Mix well and separate into 4 even cups, making sure the same amount of liquid goes into each cup.
- Refrigerate overnight.
- Before serving, top with a few sliced banana, some pistachios, more golden raisins and an extra drizzle of date syrup!
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