Indian Mithai Overnight Oats

Indian Mithai Overnight Oats





February has started off with a bang, with so many positive beginnings, ideas and results. It also entailed a spontaneous vacation that proved to be one of the best trips of my life – but more on that later. This also means I have been incredibly busy multi-tasking, and it has been so exhausting but ever so rewarding. Inspiration has been flooding in from every corner.

Today we bring East and West together. Overnight oats is a popular breakfast as its easy, healthy, nutritious, and tends to sit well with every kind of picky eater. If you’ve been following Kitchen Therapy for some time now, you will notice a lack of Indian touches to the recipes. My upbringing around the world has me favouring other cuisines more often than Indian. Additionally, I believe that there are many amazing Indian food bloggers offering sumptuous options.

But this concoction is something I could not resist to share. I have the elderly in mind with this recipe, and it has been tried and tested successfully with them.

I use the delicious SPRIG Bourbon Vanilla ExtractCinnamon and Cardamom. Their cinnamon and cardamom comes in extremely cool packaging, and the Sri Lankan Ceylon cinnamon sticks are a delight to any food photographer – thin, long and perfectly sized cinnamon sticks! And the fragrant “queen of spices”, cardamom, comes from Idukki, Kerala, are handpicked to ensure each cardamom is extra large pods.

Other overnight oat flavours for the week:
Strawberry Overnight Oats
Pumpkin Pie Overnight Oats
Cherry Pie Overnight Oats
Mango Pina Colada Overnight Oats
Chickoo + Date Overnight Oats
Carrot Cake Overnight Oats
Apple Pie Overnight Oats

SPRIG True Cinnamon from Sri Lanka
SPRIG Extract of Natural Bourbon Vanilla
SPRIG Whole Green Cardamom from Idukki 

The Recipe
Serves 1


  • 1/2 cup Rolled oats
  • 3/4 cup Milk
  • 1 1/2 tsp Honey
  • 1 tsp SPRIG Bourbon Vanilla Extract
  • 1/4 tsp SPRIG True Cinnamon from Sri Lanka
  • 1/2 tsp SPRIG Whole Green Cardamom from Idduki
  • Pinch of Nutmeg
  • 2-3 strands Saffron
  • 6-7 Raisins
  • 4-5 Almonds + Pistachios, chopped


  • Gently warm 4 tsp of the milk with the saffron strands until you the milk gets a yellow hue.
  • Then combine all the ingredients together in an airtight mason jar, cover and refrigerate overnight.
  • It’s ready to eat in the morning!

Up Next

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.