Overnight Thandai Oats with Peaches & Plums…. summer is for breakfast like this

“Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.”
Robert Hellenga, Philosophy Made Simple

Overnight Thandai Oats with Peaches & Plums, a no brainer at best. A recipe that took far too long to come, one that is the easiest and has a nice gentle touch. The home made Thandai Nut Mix adds a delightful touch, tying in well with the almond milk, sabja/basil seeeds and melon seeds. Of course, feel free to use chia seeds as they are super foods too, though imported. I use basil because they are locally available and swell up so beautifully. My sweet friend Madhuli @ My Food Court makes sure my supply of basil seeds is never ending.Peaches and almonds make for great pairing. What’s not to love about a breakfast that offers everything in a bowl? Oats, nuts and seasonal fruit? The nut factor comes in from this Thandai mix. Thandai, or sardai, is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. It’s a traditional cooler from the Indian subcontinent, one that is very popular around Holi, the festival of colour. The recipe for my Thandai Nut Mix is here on the KitchenAid India blog. There are hundreds of versions of the mix online, some more complex than others, yet most customisable to taste. Feel free to use your own, or a store bought variety, else add almond meal or chopped walnuts. If nuts are not your thing, maybe just skip them but do try this once. It’s quite gentle on the palette and ties in well with the stone fruit.Talking about stone fruit, this is the best time of the year to enjoy them to the maximum. I use them as much as I can these days. In bakes like crumbles, or trifles {as above}, just simply much through them, or then like this lemonade below. Elevate your simple everyday lemonade or nimbu paani to a Peach and Cherry Lemonade. Allow peach slices, pitted cherries and fresh mint leaves to sit in the lemonade for about an hour in the fridge. You’ll be delighted with the change in colour and gentle flavour.

Overnight Thandai Oats with peaches and plums

What can be better than waking up to a chilled healthy and delicious breakfast on a warm summer morning. These Overnight Thandai Oats with peaches and plums are the best thing to wake up to. A no cook, beautifully balanced breakfast for a great start to the day! Oats + nuts + seeds + fruit herbs all share space in a make ahead jar. Use any seasonal fruit you like. Berries, mango, kiwi, pineapple, sapota etc.

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Prep Time 5 minutes mins

Total Time 8 hours hrs 5 minutes mins

Course Breakfast

Cuisine American

Servings 2 people

Ingredients

  

Overnight Thandai Oats

• 8 tbsp breakfast oats
• 2 tbsp Thandai Mix
• 2 tbsp melon seeds
• 2 tsp basil/sabja seeds
• 2 tsp brown sugar {optional}
• 200 ml milk

Topping

• 2 peaches,large sliced
• 2 plums diced
• 2 tbsp melon seeds
• Few sprigs fresh mint

• Few sprigs fresh mint

Instructions

 

• Overnight Thandai Oats
• Divide the oats, Thandai mix, melon seeds, basil/sabja seeds and brown sugar between 2 lidded glass jars. Top with just enough milk to soak the mix.
• Stir gently, cover and leave to stand in the fridge overnight.
• Topping
• Next morning top with sliced fresh peaces and plums, scatter over with melon seeds and fresh mint