Shahi Begum Oats Supreme

Recipe 30 min, plus soaking timePreparation Time 5 minCooking Time

Shahi Begum Oats Supreme

30 min, plus soaking timePreparation Time 5 min Cooking Time

About this Recipe

This Indian-inspired take on overnight oats recalls a kheer or trifle while remaining vegan and full of good-for-you fiber. The layered recipe looks very pretty built up in a glass and works just as well as a dessert as a breakfast dish.

The Benefits

With chia, oats and fruit, this is a great, fiber-rich, antioxidant-filled recipe. Oats in particular contain beta-glucan, a soluble fiber that helps clean your gut. Pre-soaking the nuts and oats makes them more easily digestible, and their nutrients more bioavailable. By incorporating naturally sweet and fiber-filled recipes into your meal rotation, you won’t be craving that instant hit of refined sugar as much.

Note: To scale the recipe for a party dessert, adjust the measurements in equal proportions. 

Ingredients

2 breakfast portions or 4 smaller dessert portions MAKES
  • ¼ cup (50 g) rolled oats, soaked overnight in the refrigerator
  • 1½ cup (320 ml) almond milk or coconut milk
  • ¼ tsp ground cardamom
  • 6 to 8 strands of saffron
  • 2 Tbsp, plus 1 tsp (35 ml) date syrup
  • 3 Tbsp chia seeds
  • ½ cup (100 g) cashews, soaked for 2 hours
  • 3 tsp rose petals
  • 1 Tbsp rose water
  • 1-2 Tbsp fresh beet juice
  • 1 tsp almond silvers, soaked overnight
  • 1 tsp raisins, soaked for 20 mins
  • 1 banana, peeled and sliced
  • ½ cup (50 g) mixed fresh or thawed frozen berries such as blueberry, blackberry or raspberry
  • ¼ cup (50 g) pomegranate arils
  • 1 medium chikoo, peeled and diced
  • 2 to 3 litchis, peeled, de-seeded, and torn into pieces

Directions

  1. Step 1
    Drain the oats and put them in a saucepan with ½ cup (120 ml) of the almond milk, 1 Tbsp of the date syrup, and the cardamom. Heat on a medium flame until simmering. Turn down the heat to low and cook through, stirring occasionally, about 5 minutes. Let the oats cool for 30 minutes.
  2. Step 2
    While your oats are cooling, soak 3 or 4 threads of the saffron in a bowl of the remaining 200 ml of almond milk and 1 tsp of date syrup. Let this sit for at least 10 minutes, or until the milk turns yellow. Now add the chia seeds and let the mixture sit for 15 to 20 minutes, until the seeds have absorbed all the water. This is the material for your chia seed layer.
  3. Step 3
    Make the cashew cream: While your chia is absorbing and your oats are cooling, strain your soaked cashews and add them to a blender jar. Add the remaining 1 Tbsp of date syrup, 2 tsp of rose petals, the rose water, and 1 Tbsp of the fresh beet juice. Blend until creamy and fluffy. Add a little more of the beetroot juice, or a splash of water if required to help blend.
  4. Step 4
    Now it’s time to build up your puddings. Add a generous spoonful of the oats to 2 big or 4 small glass jars, ice cream sundae glasses, or any wide, transparent glasses. Spread the oats into even layers on the bottom. Add a layer of the chia pudding to each jar. Follow this with a layer of the fruit. Lastly, add a layer of the cashew cream. Repeat! You should use up all the ingredients in your layers.
  5. Step 5
    Drain the raisins and almond slivers. Sprinkle them on top of the pudding along with the remaining rose petals and threads of saffron. Chill for at least an hour in the refrigerator. The oats can be refrigerated in an airtight glass jar for up to 2 days, but will get thicker with time.

Substitutions: You can use liquid jaggery or another natural liquid sweetener of choice instead of date syrup.

Level up: To make your own liquid jaggery, add 1 part jaggery to 2 parts water and heat the solution and reduce on sim to half, while stirring continuously. For this recipe, use 30 g jaggery with 60 ml water. Reduce to 2/3 or the original volume before straining and using. 

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