Indian Spiced Yogurt Overnight Oats

Ingredients

For the oats:

• 1 cup old fashioned oats, or quick cooking oats
• 2 teaspoons chia seeds
• 1/2 cup hot non-dairy milk
• 1/3 to 1/2 cup nondairy yogurt
• 2 tablespoons chopped cucumber
• 2 tablespoons shredded carrots
• 1/2 teaspoon salt
• 1/4 teaspoon sugar, or maple syrup

For the Spiced oil(Tempering Tadka)

• 2 teaspoons oil
• 1/4 teaspoon black mustard seeds
• 6 curry leaves, fresh, frozen or dried
• 1/2 teaspoon grated ginger
• 1/2 green chili, chopped, such as Serrano or jalapeño

For topping:

• crushed roasted peanuts, or seeds of choice, like sesame seeds

Steps

Make the oats:

1. Mix oats, chia seeds, and hot non-dairy milk in a bowl. Leave for at least 10 minutes to rehydrate the oats, then fold in the remaining ingredients in the oats group. Set aside while preparing the tempering.

Make the tempering/ spiced oil

1. Warm a small skillet over medium heat and add oil. Test with a few mustard seeds: the oil is ready when they move rapidly and then pop. If they pop at once, lower the heat a little because the oil is too hot.
2. When the oil is hot, mix in the rest of the mustard seeds and let them sizzle rapidly for a few seconds. If they are not sizzling rapidly, cook until they begin doing so.
3. Turn off the heat, mix in curry leaves, grated ginger, and green chili, and cook for a few seconds.
4. Drizzle the spiced oil over the oats. Some may be folded in and some reserved for topping. Serve in a bowl, or put the mixed oats in jars, add the tempering, and mix lightly. Leave the jar on the counter for at least an hour so the oats absorb the flavors and liquid and do not taste too raw. Serve chilled or warm. Alternatively, refrigerate the prepared jars overnight and serve in the morning. The spiced oil can be refrigerated with the oats or poured on just before serving.
5. Serve as breakfast or a snack with papadums or chips, or as a side with curries. Refrigerate for up to 3 days and serve cold or warmed in the microwave.