Oat Pudding

Made with saffron, rose water, and cardamom, this creamy, comforting, and easy oat pudding is an ever-so-slightly adapted version of the one from The Plant-Based India Cookbook by Dr. Sheil Shukla.

In this Oat Pudding, old-fashioned rolled oats are cooked in coconut milk that is flavored with maple syrup, cardamom, and saffron. Then, it is served sprinkled with rose water, dried rose petals, pistachios, cinnamon, and a bit of condensed milk. The resulting creamy and indulgent treat can be served for breakfast, a snack, as well as dessert!

This delicious concoction is a slightly adapted version of the one from The Plant-Based India cookbook by my blogger friend, Sheil Shukla.

Sheil harmoniously unites his passion for food, art, and medicine in the beautiful and delicious creations he shares in his cookbook as well as his blog and social media channels.

I came across this Oat Kheer/Oat pudding in his cookbook and found the flavors and consistency so intriguing, I had to make it.

While I adore oats in everything from pancakes to waffles to risotto to muffin tops to yule logs, I had never had the joy of enjoying oats in a pudding.

What is the difference between Oatmeal and Oat Pudding?

For the most part, oatmeal is made by simmering old-fashioned rolled oats in some milk or water for about 5 minutes.

However, oat pudding is made by simmering old-fashioned rolled oats in milk for 10–15 minutes until the mixture is delightfully creamy. As with oatmeal, the consistency of oat pudding can be adjusted to be thick or thin by varying the amount of milk used.

Substitutions:

Coconut milk:
You can use any milk of your choice and do not have to stick to coconut milk.

Maple syrup:
Honey, brown sugar, or even monk fruit sweetener are good stand-ins if you do not have any maple syrup on hand.

Saffron:
While saffron is pricey, it adds such a subtle flavor and delightful aroma to this dish. I usually pick up a small jar of saffron when I am at Trader Joe’s. The one at TJs is quite budget-friendly.

Turmeric:
While this is not in the original recipe from the cookbook, I like adding it in for color and a nutrition boost.

Rose water:
I get rose water from a little South Asian store called Cherians here in the Atlanta area. You can also find it on Amazon. While it adds a delightful aroma, you could easily leave it out and use a 1/2 teaspoon of pure vanilla extract and a quarter teaspoon of almond extract instead.
Dried Rose Petals: These are totally optional and can be left out entirely.

Pistachios:
I added pistachios as a topping, as they are one of my favorite nuts. If you happen to have slivered almonds or walnuts on hand, they would work just as well.

Condensed Milk:
Condensed milk is my weakness! I add it to tea and slather it on toast! So, could not help adding just a tad to this oat pudding. And, the best part is that now you can even get dairy-free condensed milk!

I thoroughly enjoyed this oat pudding.

It was creamy, comforting, and so tasty.

This version of Oat Pudding makes enough for one for breakfast, or (maybe) just enough for 2 for a very light snack or dessert.

If you would like to try the original version of this Oat Pudding, make sure you grab a copy of Plant-Based India and check it out on page 173.

Plant-Based India is filled with so many tasty, nourishing, Indian vegetarian recipes such as Khichadi, Lemon Rice, Masala Chai, and this Oat Kheer or Oat Pudding, to name just a few. If you adore Indian food, as I do, make sure to grab yourself a copy.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Instagram, Mastodon, and/or Pinterest!

Oat Pudding

4.94 from 16 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 1 -2

Author: Shashi

Cook ModePrevent your screen from going dark

Made with saffron, rose water, and cardamom, this creamy, comforting, and easy oat pudding is from The Plant-Based India Cookbook by Dr. Sheil Shukla.

Ingredients

Oat Pudding:

• 1/2 cup old-fashioned rolled oats
• 1 1/2 cups coconut milk
• 2-3 TBSP maple syrup or to taste
• 1/4 tsp cardamom
• 1/8 tsp saffron strands
• 1/8 tsp turmeric
• 1/2 tsp rose water
• 1/8 tsp salt or to taste

Toppings:

• 1 TBSP dried rose petals
• 2-3 tsp pistachios chopped
• 1/4 tsp cinnamon
• 1 TBSP condensed milk

Instructions

• Add the coconut milk to a heavy bottom pan and bring to a boil, stirring frequently.
• Then add in the maple syrup, rolled oats, cardamom, turmeric, saffron, and salt.
• Reduce heat to low or medium, so the mixture is at a low simmer. Let simmer, stirring occasionally, for about 10–15 minutes, or until the consistency of this is creamy and to your liking.
• Remove from the heat and add in the rose water and stir well.
• Serve sprinkled with a bit of cinnamon, rose petals, chopped pistachios and a bit of condensed milk drizzled on top.

Nutrition

Serving: 1g | Calories: 325kcal | Carbohydrates: 33g | Protein: 4g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 110mg | Fiber: 4g | Sugar: 21g

DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.