Holi mornings are best celebrated with something colourful, flavorful, and nourishing, and Thandai oats and Thandai overnight oats perfectly fit the bill. These festive breakfast options blend traditional thandai flavors—almonds, fennel, melon seeds, cardamom, and rose—with fibre-rich oats, offering a wholesome start to the day.
Oats are naturally rich in soluble fibre, especially beta-glucan, which aids digestion and provides sustained energy. Almonds contribute healthy fats and vitamin E, fennel supports digestion after festive meals, and melon seeds add essential minerals like magnesium and calcium along with texture.
Thandai Oats Recipe:
- Ingredients: Rolled oats, milk or almond milk, almonds, melon seeds, fennel seeds, cardamom, black peppercorns, date paste, rose water, chia seeds.
- Method: Grind almonds, melon seeds, fennel, cardamom, and peppercorns into a fine paste. Cook oats in milk, add thandai paste, stir in date paste, and finish with rose water and chia seeds. Serve warm and garnish with sliced nuts.
Thandai Overnight Oats Recipe:
- Ingredients: Rolled oats, milk or almond milk, almonds, ground melon seeds, fennel powder, cardamom powder, date syrup or paste, chia seeds, rose water.
- Method: Combine all ingredients in a jar, refrigerate for 6–8 hours or overnight. Stir in rose water before serving and top with extra nuts. Serve chilled.
These recipes combine convenience, nutrition, and the festive spirit, making them ideal for Holi mornings. Both versions provide fibre, healthy fats, and aromatic flavours that can keep you energized for the day’s celebrations.
Tips:
- Thandai paste can be stored in the refrigerator for up to a week in an airtight jar.
- Overnight oats are best consumed within 24 hours for freshness.
- Plant-based milk such as almond milk works well without altering texture or taste.