Vegetable Masala Oats | Healthy Indian Masala Oats Recipe

Masala Oats- Is a healthy and savory oatmeal recipe is made with wholesome veggies, so it is an excellent breakfast option and great way to start the day. This is a variation of regular oats with milk and overnight oats recipes. You can also have Indian masala oats as your lunch or dinner. This recipe takes only 15-20 mins. So best suits to busy lives and also for people who are looking for quick meal fixes with added nutrition. You can cut veggies the night before to make it even quicker in the morning. This can be served alone or with any accompaniment, like papad, chips, yogurt or raita.

Oats are very nutritious, rich in fiber and protein. Oats help lowering cholesterol and control blood sugar levels and also helps you to loose weight.

Rating: 5 out of 5.

How to make Healthy Masala Oats Recipe

PREP TIME: 5 MINS  COOK TIME: 10 -15 MINS  TOTAL TIME:  20 MINS  COURSE: MAIN COURSE  CUISINE:INDIAN SERVINGS : 3-4

Ingredients

quick oats – 500 mg (2 heaped 235 ml cups) (you may also use rolled oats or steel cut oats – water and cooking times may vary)red chili powder – 1 tsp or adjust to your spice level
carrot – 1rasam powder – 1/2 tsp
any colored capsicum – 1, bigany masala – 1/2 tsp (can go up to 1 tsp)
zucchini – 1 (optional, you may use other veggies like beans and peas)salt – 2 tsp or to taste
green onion / scallions – 3-4 strands (you may use regular onion)water – 5 cups (adjust to desired consistency)
mint leaves – 1-2 tbspoil – 2-3 tbsp
cilantro cumin/jeera – 1 tsp
green chilies – 3, slitcurry leaves

Instructions

  1. Heat a pan with 2-3 tbsp oil, add jeera, curry leaves and green chillies.
  2. Add thinly sliced green onions/scallions. Just sauté a few seconds.
  3. Add zucchini, capsicum/bell pepper and carrots (use any veggies you like to have).
  4. Sauté for 3-4 mins on high flame. Veggies should retain the crisp.
  5. Add chopped mint leaves, spices and salt. Mix and sauté for 1 min.
  6. Add oats and mix. Let the oats heat up a little.
  7. Add water. Mix well. You can taste the water for any spice or salt adjustments at this point.
  8. Close and cook until you get the desired consistency, it may take up to 5-6 mins. Stir occasionally.
  9. Garnish with dark green part of scallions and cilantro.
  10. Can be Served alone or with any papad or chips or raita or yogurt.

Tips

  1. If using rolled oats or steel cut oats, water and cooking time may vary.
  2. Don’t use flavored oats. This recipe works well with plain oats.
  3. You may use any veggies and spices.
  4. Adjust the water more or less to your desired consistency.
  5. To turn this recipe into khichdi, just add some cooked moong dal.

Step by step photo instructions

  1. Heat a pan with 2-3 tbsp oil, add 1 tsp jeera, curry leaves and 3 green chillies.

2. Add thinly 3-4nsliced green onions/scallions. Just sauté a few seconds.

3. Add 1 zucchini, 1 capsicum/bell pepper and 1 carrot (use any veggies you like to have.. ex: beans, peas, broccoli, cauliflower, corn, tomato).

4. Sauté for 3-4 mins on high flame. Veggies should retain the crisp.

5. Add chopped mint leaves, 1 tsp red chilli powder, 1 to 1 tsp any masala on hand, 1/2 tsp rasam powder and 1.5 -2 tsp salt. Mix and sauté for 1 min.

6. Add 500 gm oats and mix. Let the oats heat up a little.

7. Add 5 cups water. Mix well. You can taste the water for any spice or salt adjustments at this point.

8. Close and cook until you get the desired consistency, it may take up to 5-6 mins. Stir occasionally.

9. Garnish with dark green part of scallions and cilantro.

10. Can be Served alone or with any papad or chips or raita or yogurt.

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