Why put yogurt in overnight oats?

Yogurt adds a creamy texture and tangy flavor that milk alone can’t provide. In Indian spiced yogurt overnight oats , it also acts as a probiotic-rich base that blends beautifully with savory spices like ginger and mustard seeds. It thickens the oats overnight and enhances digestion.

How to make overnight oats Indian?

To give oats an Indian twist, start with yogurt instead of milk. Then add shredded veggies like carrot and cucumber, a pinch of salt, and a touch of sugar. Top it with a simple tadka—spiced oil with mustard seeds, curry leaves, and chili—for bold, authentic flavor. This savory approach transforms oats into something warm and comforting, much like traditional Indian breakfasts.

What not to add in overnight oats?

Avoid watery vegetables like tomato or overly juicy fruits, which can make the oats soggy. Steer clear of flavored yogurts—they’re too sweet for savory oats and clash with spices. Also, don’t overdo the milk. A small amount is enough to soften the oats and activate chia seeds without turning it to mush.

How do I make overnight oats with yogurt?

Simply mix oats, chia seeds, nondairy yogurt, a splash of hot milk, and seasonings. Stir in your veggies and let the mix rest overnight in the fridge. In the morning, pour a hot tadka over the chilled oats and top with crushed peanuts. It’s that easy—and incredibly flavorful.

Indian Spiced Yogurt Overnight Oats

Description

Indian spiced yogurt overnight oats are a bold, creamy, and savory twist on traditional oatmeal. This make-ahead recipe features probiotic-rich yogurt, crunchy vegetables, and a sizzling spiced oil (tadka) for unforgettable flavor.

Ingredients

Scale

1 cup old fashioned oats or quick 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 Tadka (Spiced Oil):

2 teaspoons oil

1/4 teaspoon black mustard seeds

6 curry leaves

1/2 teaspoon grated ginger

1/2 green chili (Serrano or jalapeño)

Topping:

Crushed roasted peanuts or sesame seeds

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Instructions

1. In a bowl, combine oats, chia seeds, hot milk, yogurt, salt, and sugar.

2. Stir in chopped cucumber and shredded carrots.

3. Cover and refrigerate overnight.

4. In a small pan, heat oil. Add mustard seeds and let them pop.

5. Add curry leaves, grated ginger, and green chili. Fry for 30–60 seconds.

6. Pour the hot tadka over the chilled oats.

7. Top with crushed peanuts or sesame seeds. Serve immediately.

Notes

You can adjust the spice level by using more or less chili.

Add lime juice or extra yogurt for tang.

For a nut-free version, use sunflower or pumpkin seeds.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: No-Cook + Tadka
Cuisine: Indian Fusion

Nutrition

Serving Size: 1 jar
Calories: 280
Sugar: 3g
Sodium: 380mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg