Breakfast 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 Extract, Cinnamon 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 OatsPumpkin Pie Overnight OatsCherry Pie Overnight OatsMango Pina Colada Overnight OatsChickoo + Date Overnight OatsCarrot Cake Overnight OatsApple Pie Overnight Oats SPRIG True Cinnamon from Sri LankaSPRIG Extract of Natural Bourbon VanillaSPRIG Whole Green Cardamom from Idukki  The Recipe Serves 1 Ingredients 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 Instructions 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!