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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.

A white bowl with Oat pudding made with saffron, rose water and pistachios

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!

Plant based India cookbook next to my version of the oat kheer recipe

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.

7 Ingredients to make Oat Pudding on a silver platter

What are the ingredients needed to make this Oat Pudding/Oat Kheer?

There are 7 main ingredients needed to make this oat pudding as well as 4 toppings, and they are:

Main ingredients:

  1. Old-fashioned rolled oats,
  2. Coconut Milk
  3. Maple Syrup
  4. Cardamom,
  5. Saffron,
  6. Turmeric,
  7. Rose Water

And salt to taste.


  1. Dried rose petals
  2. Pistachios
  3. Cinnamon
  4. Condensed milk
Saffron oat pudding for two


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.

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.

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

Dairy-free Gluten-free Oat kheer or Oat pudding in two white bowls with rose petals and pistachios scattered around.

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.

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!

Taking a spoonful  of this Easy tasty oat pudding.

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.

two bowls of oat pudding with saffron, rose petls, pistachios and cinnamon next to Plant-based India cookbook by Sheil Shukla

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!

A white bowl with Oat pudding made with saffron, rose water and pistachios

Oat Pudding

4.94 from 16 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 -2
Author: Shashi
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.


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


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


  • 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.


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.

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Recipe Rating

  1. Bakingbiking Mom says:

    This was so yummy! And turned out to be such a pretty dessert, thanks Shashi!

  2. David @ Spiced says:

    I do love a recipe that can double as either dessert or breakfast! I have to admit that I didn’t really know what oat pudding was before I read this post. I assumed it was the same thing as oatmeal. This sounds tasty, and I like how you included cardamom and rose water here. Sounds delicious!

  3. Ann says:

    This was so creamy! Such a unique way to use oats. Thanks for the recipe!

  4. Traci says:

    Yes! I’ve been looking for some new breakfast ideas and found your oat pudding. It’s exactly what I needed! Super easy and delicious. Thanks for sharing!

  5. Sisley White - Sew White says:

    The rose and pistacchios are so incredibly delicious on top of the oat pudding. I loved it.

  6. Sarah James says:

    I love the sound of your oat pudding, the coconut milk and rosewater sound delicious. Looking forward to trying the recipe, it will make a change to my porridge made with milk.

  7. Liz says:

    This oat pudding was the perfect cozy bite I needed on this chilly day! So creamy and tasty!

  8. Lauren Michael Harris says:

    I loved how unique this recipe was! I had everything but the rose water and it was still super delicious!

  9. Ana F. says:

    My Oat Pudding turned out delicious! Such a simple recipe but so good and aromatic too. Thanks so much for the recipe and an’t wait to make it again!

  10. Maayke says:

    This oat pudding was super easy to make and turned out great!

  11. Neil says:

    I love oats. They’re a real staple here in Scotand as just about everyone eats porridge oats for breakfast. But I’m always looking for ways to make my oats more interesting and your oat pudding recipe does just that Shashi. It sounds delicious with lots of different flavours from the combination of spices used.

  12. Jill says:

    I’ve been looking for a new way to jazz up my oats and I have found it. These are beautiful! And I’ve never thought of oats that way before, haha! Looking forward to trying your recipe.