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Kheer is a classic Indian dessert usually made with rice, but in this recipe, rice is replaced with oats to create a lighter, fibre-rich version. Oats cook faster than rice and absorb milk beautifully, resulting in a creamy pudding-like texture. Flavoured with cardamom and saffron, and garnished with nuts, Oats Kheer offers both taste and health benefits.
This dessert is high in fibre and heart-healthy, thanks to oats, while milk provides protein and calcium. It can be sweetened with sugar for a traditional version or jaggery/honey for a healthier option. Oats Kheer can be enjoyed warm or chilled, making it suitable for different seasons.
It’s perfect as a quick festive dessert, an after-meal treat, or even as a wholesome sweet breakfast.
Roast oats
Heat ghee in a pan. Lightly roast oats for 2 minutes until aromatic.
Simmer oats in milk
Add milk and cook oats on low-medium flame for 8–10 minutes, stirring occasionally, until they soften and the mixture thickens.
Sweeten & flavour
Add sugar (or jaggery if using — add after removing from flame to prevent curdling), cardamom powder, and saffron milk. Stir well.
Add nuts
In a small pan, fry almonds, cashews, and raisins in a few drops of ghee. Add to the kheer.
Serve
Serve warm or chilled, garnished with extra saffron and nuts.
Yes, use stevia, monk fruit, or dates puree instead of sugar.
Yes, oats kheer makes a nourishing breakfast — just reduce sugar and keep it light.
Yes, chopped apple, banana, or pomegranate can be added before serving.
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