Overnight Savory Oats recipes using quick cook oats, made in South Indian style curd rice. I have been eating Overnight Oats for the past few days. I am trying some combo of fruits everyday, but still after few days i craved for some salt version in the morning. So i tried the curd rice version and i shared that in Jeyashri's kitchen Instagram story too. It tasted so yum and i topped my Overnight oats with raw mango pickle and some pomegranates too. If you want to try a different version of oats do give it a try and i am sure you will love it. My next trial is with rasam and a cold rasam overnight oats😉. Also you can top it with vatha kuzhambu or some roasted crushed mor milagai too. Instead of pomegrantes you can add chopped grapes too.
Please ignore my the poor pictures. It was continuously raining and i could manage to click only such pictures.

Overnight Savory oats recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes + 4 hrs resting time
• Cook time: 1 Minute
• Serves: 1
• Author: Jeyashri
• Recipe Category: Breakfast | dinner
• Description: Overnight Savory Oats recipes using quick cook oats, made in South Indian style curd rice.

     Quick Oats or steel cut oats 1/2 cup
     Yogurt  1/2 cup
     Water  1/2 cup
     Chia seeds  1/2 tblsp
     Salt  as needed
     Oil  1 tsp
     Mustard seeds  1/4 tsp
     Urad dal  1/4 tsp
    Asafoetida  a pinch
    Curry leaves  few
    Ginger grated  1/8 tsp
    Pomegranate  for topping

Method :

• Whisk the yogurt and water without any lumps and keep it aside. 
• You can add 1/4 cup of milk and 1/4 cup water if the yogurt is sour.
• In a jar or a glass, add the oats.
• Add the chia seeds. This is optional, you can also add flax seeds too.
• Add little salt.
• Pour in the thick butter milk. 
• Mix well and close the jar.
• Keep it inside the refrigerator  for 4-5 hours or overnight. 
• If using quick oats 4 hours is fine, if using steel cut oats you can keep it overnight. 
• Take it out. 
• In a small pan add oil and add in the mustard seeds, urad dal, ginger, chopped curry leaves and asafoetida.
• Once the dal turns golden brown colour add it to the Overnight oats.
•  Top it with pomegranate and raw mango pickle. 
• Topping is absolutely your choice. I have given some options in the notes section. 
• Serve immediately. 

Notes:

• The ratio of oats : buttermilk is 1:2. That is if the oats is one portion, then the buttermilk should be double the quantity. 
• You can add some left over vatha kuzhambu on the top while serving.
• You can add some keerai masiyal or sambar or some curry which you made in the morning, to the overnight oats. 
• Some roasted crushed mor milgai can be topped on the overnight oats.  
• Cut raw small onions can be added to this overnight oats to give a koozh effect. 

Method with step by step pictures :

• Whisk the yogurt and water without any lumps and keep it aside. 
• You can add 1/4 cup of milk and 1/4 cup water if the yogurt is sour.
• In a jar or a glass, add the oats.
• Add the chia seeds. This is optional, you can also add flax seeds too.

• Add little salt.
• Pour in the thick butter milk. 
• Mix well and close the jar.

• Keep it inside the refrigerator  for 4-5 hours or overnight. 
• If using quick oats 4 hours is fine, if using steel cut oats you can keep it overnight. 
• Take it out. 
• In a small pan add oil and add in the mustard seeds, urad dal, ginger, chopped curry leaves and asafoetida.
• Once the dal turns golden brown colour add it to the Overnight oats.

•  Top it with pomegranate and raw mango pickle. 
• Topping is absolutely your choice. I have given some options in the notes section. 
• Serve immediately. 

Notes:

• The ratio of oats : buttermilk is 1:2. That is if the oats is one portion, then the buttermilk should be double the quantity. 
• You can add some left over vatha kuzhambu on the top while serving.
• You can add some keerai masiyal or sambar or some curry which you made in the morning, to the overnight oats. 
• Cut raw small onions can be added to this overnight oats to give a koozh effect.
• Some roasted crushed mor milgai can be topped on the overnight oats.