Inspired by the flavours of Egypt (the spark behind our Limited Edition Seshen), these overnight oats bring creamy coconut, fragrant cardamom and a pistachio crunch to your morning routine. 

Drawing on the flavours and plants of Egypt, which served as the inspiration for our Limited Edition The Ritual of Seshen, this refined bowl keeps you energised till lunch. 

With pistachios, coconut milk, cardamom and rose water, this breakfast is creamy, fragrant and crunchy. Pistachios, cardamom and rose water are Egyptian favourites you’ll taste across classic sweets. I batch it on Sunday, portion into pots and keep it in the fridge for the week – just multiply the ingredients by the days you want and enjoy calmer mornings. 

Servings: 1 

Cooking time: 10 minutes (and leave overnight) 

• 40 g oat flakes 
• 120 ml coconut milk (not tinned, regular plant-based coconut milk) 
• 1 tbsp maple syrup 
• ½ tsp ground cardamom 
• 1 tbsp rose water 
• 1 tbsp pistachios, finely chopped (+ extra) 
• Optional: pistachio paste and edible dried rose petals or buds 

1. In a bowl, mix oats, coconut milk, maple syrup, cardamom, rose water and chopped pistachios. 
2. Cover and chill overnight (or at least 4 hours). 
3. Stir, then top with extra pistachios, a swirl of pistachio paste and rose petals or buds, if you like. 

Tips 

• Rose water strength varies—start with ½ tbsp, taste, then add up to 1 tbsp. 

• For a thicker texture, add 1–2 tsp chia seeds. 

• Make-ahead: multiply ingredients by the number of days you want; store in lidded pots for up to 4 days. 

• Dairy-free; use gluten-free oats if needed. 

Make it tonight, thank yourself tomorrow.