Heavenly Mornings: Indian Oatmeal Breakfast Bowl with Besan Laddu Crumble
This Indian Oatmeal Bowl blends tradition with a modern breakfast touch, and I find it irresistible. Topped with crunchy Besan Laddu Crumble and served with creamy Shrikhand, it is a flavorful way to begin the day.
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I created this Indian Oatmeal Breakfast Bowl to mix traditional flavors with a modern touch. The Besan Laddu Crumble adds a nice crunch, and the Shrikhand gives it a creamy, sweet touch. Inspired by classic Indian desserts, this bowl adds a bit of indulgence to my morning.
The mix of textures and flavors makes this breakfast unique. The warm oatmeal base goes excellent with the rich Besan Laddu Crumble and the smooth, tangy Shrikhand. This recipe is a fun way to add some variety to my breakfast.
Ingredients
Oats: I always use rolled oats for this recipe. They cook up with a satisfying bite that forms the perfect base for the bowl. While quick oats would work in a pinch, they can get mushy and lose that comforting texture we’re going for.
Milk: Feel free to use any milk you enjoy! Whole milk adds a touch of richness, while skim milk keeps it lighter. Plant-based alternatives like almond milk or coconut milk work beautifully here, too.
Ground Cardamom: Cardamom is a must-have in Indian cooking, and its warm, citrusy aroma perfectly complements all the other flavors in this dish.
Greek Yogurt: The thick and creamy texture of Greek yogurt is what makes the Shrikhand so delightful. I recommend using plain Greek yogurt for the best control over sweetness.
Powdered Sugar: Powdered sugar dissolves quickly and avoids grittiness in the Shrikhand. Honey or maple syrup can be used as a substitute, but they might alter the texture slightly.
Besan (Gram Flour/Chickpea Flour): This is the star of the crumble topping! It adds a unique nutty flavor and that satisfying crunch we all love.
Bowl Toppings: Fresh fruits like bananas and apples add a refreshing sweetness, while nuts provide a welcome textural contrast.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Combine the rolled oats, milk, water, sugar, saffron, and cardamom in a saucepan. Bring to a simmer over medium heat. Cook for 5-7 minutes or until the oatmeal reaches the desired consistency.
Step 2: In a bowl, combine the Greek yogurt, powdered sugar, rose petals, and cardamom. Whisk well until everything is incorporated. Fold in the chopped pistachios. Refrigerate for 10-15 minutes.
Step 3: Add ghee to a heavy-bottom pan, add the besan, and fry on low heat until the besan is well-roasted and turns slightly golden. Once the besan is roasted well, add one tablespoon of water and mix well. This gives the mixture a fluffier texture.
Step 4: Add cardamom powder and chopped cashews. Mix well and transfer to a plate or tray. Let it cool for 10 minutes. Add the powdered sugar and crumble the mixture using your fingertips.
Step 5: Divide the cooked oatmeal between serving bowls. Sprinkle the besan laddu crumble generously over the top of each bowl. Arrange the sliced banana, apple, raisins, and mixed nuts in each bowl. Divide the chilled shrikhand into small bowls and serve it with the oatmeal bowl.
Expert Tips
- Don’t overcook the oatmeal. Aim for a creamy consistency with a slight bite. Overcooked oats become mushy and lose their texture. Keep an eye on the pot and adjust the cooking time based on your preferred consistency.
- The Shrikhand can be prepared a day in advance and chilled in the refrigerator.
- This dish is best enjoyed right away when the oatmeal is warm, the shrikhand is cool, and the laddu crumble has a delightful textural contrast.
- Drizzle whipped honey for an additional touch of sweetness.
More Breakfast Recipes
- Spice up your breakfast routine with this Savory Red Lentil Granola! Packed with goodness and crunch, it’s the perfect way to kickstart your day.
- Start your day right with these savory Indian-inspired red lentil pancakes! They’re vegan, gluten-free, and oh-so-delicious. Pair them with flavorful cumin-spiced potatoes for a breakfast or brunch that will impress.
- Spice up your breakfast routine with these Easy Savory Chickpea Flour Pancakes! Packed with flavor and protein, they’re a delicious and healthy way to start your day. Plus, they’re naturally gluten-free!
- Make mornings FUN with these easy Indian Sweet Buns! They’re soft, buttery & perfect for little hands! The sweetness is just right, and they’re sure to be a hit with kids of all ages!
If you tried this Indian Oatmeal Breakfast Bowl Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
For the Sweet Spiced Oatmeal:
- 1 cup rolled oats
- 1½ cup milk
- 1½ cup water
- ¼ teaspoon saffron
- ½ teaspoon ground cardamom optional
- 2 tablespoons sugar (or to taste)
For the Shrikhand:
- 1 cup Greek yogurt
- 2 tablespoons powdered sugar or to taste
- 1 tablespoon edible rose petals
- ½ teaspoon ground cardamom
- 1 tablespoon pistachios chopped
For the Besan Laddu Crumble:
- ½ cup besan gram flour/chickpea flour
- 2 tablespoons ghee
- 1 tablespoon water
- ¼ cup powdered sugar
- ½ teaspoon ground cardamom
- 2 tablespoons cashews chopped
For the Bowl Toppings:
- 1 banana sliced
- 1 apple sliced
- ¼ cup raisins
- ½ cup nuts almonds, pistachios, cashews
Instructions
Make the Sweet Spiced Oatmeal:
- In a saucepan, combine the rolled oats, milk, water, sugar, saffron, and cardamom. Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat and simmer for 5-7 minutes or until the oatmeal reaches desired the consistency. If it becomes too thick, add a splash of milk or water. Remove from heat and stir in the dates.
Prepare the Shrikhand:
- In a bowl, combine the Greek yogurt, powdered sugar, rose petals, and cardamom. Whisk well until everything is incorporated. Taste and adjust the sweetness.
- Fold in the chopped pistachios. Cover the bowl and refrigerate for 10-15 minutes to allow the flavors to meld.
Prepare the Besan Laddu Crumble:
- Add ghee to a heavy-bottom pan and let it melt completely. Add the besan and fry on low heat until the besan is well-roasted and turns slightly golden. This may take 8-10 minutes. Keep stirring continuously so that it does not burn.
- Once the besan is roasted well, add 1 tablespoon of water and mix well. This gives a fluffier texture to the mixture. Add cardamom powder and chopped cashew. Mix well and transfer it to a plate or tray. Let it cool down for 10 minutes.
- Add the powdered sugar and crumble the mixture using your fingertips.
Assemble the Bowls:
- Divide the cooked oatmeal between serving bowls. Sprinkle the besan laddu crumble generously over the top of each bowl.
- Arrange the sliced banana, apple, raisins, and mixed nuts in each bowl.
- Divide the chilled shrikhand into small bowls and serve it with the oats bowl. Drizzle with a touch of rose water for an extra floral aroma (optional).
Notes
- Don’t overcook the oatmeal. Aim for a creamy consistency with a slight bite. Overcooked oats become mushy and lose their texture. Keep an eye on the pot and adjust the cooking time based on your preferred consistency.
- The Shrikhand can be prepared a day in advance and chilled in the refrigerator.
- This dish is best enjoyed right away when the oatmeal is warm, the shrikhand is cool, and the laddu crumble has a delightful textural contrast.
