Change up your overnight oats game with these Spiced chili Oil Overnight Oats inspired by South Indian Curd rice! This raita dip oats with shredded veggies finished with curry leaf spiced oil!. Gluten-free options for Nutfree Soyfree

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 5 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Side, Side Dish
  • Cuisine: Indian, South Indian

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)

Method

Make the oats:

  1. In a bowl, add the oats, chia seeds, and the hot non-dairy milk and mix. Let it sit for the oats to rehydrate, at least 10 minutes, then fold in the rest of the ingredients under oats. Set this aside while you make your tempering.

Make the tempering/ spiced oil

  1. Heat a small skillet over medium heat and add the oil. Test that the oil is hot with a few mustard seeds. When the seeds rapidly move and then pop, then the oil is ready. If they pop immediately, then the oil is a bit too hot, so reduce the heat a bit.
  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're not sizzling rapidly, continue to cook them until they do start sizzling rapidly.
  3. Switch off the heat, and mix in the curry leaves, grated ginger, and green chili and cook for a few seconds.
  4. Drizzle this spiced oil all this over your oat mixture. You can fold in some of the spiced oil and keep some aside to top. Serve this in a bowl or move the mixed oats to your jars, then add the tempering to the oats and just mix it lightly. Let the jar sit on the counter for at least an hour, so that the oats can soak in the flavors and liquid so that they don't taste too raw. Serve chilled or warm. Or make the jars and refrigerate overnight and serve in the morning. You can refrigerate with the spiced oil or pour the spiced oil just before serving.
  5. You can serve these as breakfast or snack with papadums or chips or a side with curries Store: refrigerate for upto 3 days. Serve cold or warmed in microwave.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.