Masala Oats is a savory oatmeal porridge made with porridge oats cooked with lots of vegetables and simple seasoning. It’s a healthy, delicious, vegan, and gluten-free breakfast recipe.
Masala Oats is a fusion of Indian and Continental cuisine. Porridge oats cooked in Indian style. In India, we love savory breakfast recipes — like
- rice poha
- bread rolls
- Idli Sambhar (steamed rice cakes in lentil curry) and
- savory pancakes called chilla
It is only natural that we will make a savory porridge complete with a sprinkling of fresh coriander.
Masala oats are a lot like upma and while savory upma is a common Indian breakfast recipe, masala oats were popularized by Suffola when they introduced their ready-to-cook breakfast oatmeal packs. They were quickly picked up as healthy meal pouches, especially by bachelors, not just for breakfast but also for lunch and dinner.
Masala Oats Ingredients:
OATS: Just like other porridge recipes, masala oats can be made with both whole rolled oats or porridge oats. I mostly use porridge oats for making masala oats as we like it mushy and thick. They also cook faster than whole oats.
VEGETABLES: Making masala oats from scratch at home hardly takes 10-15 minutes. The ready-to-eat pouches have dehydrated vegetables but when making at home, I can choose different fresh seasonal vegetables. When making for dinner, I also add a tempering of curry leaves and dried red chilies.
In this recipe, I’ve used onions, potato, tomato, red bell peppers, and bottle guard. Other vegetables that go great in masala oats recipe are carrots, beans, peas, capsicum, cauliflower, and broccoli.
SPICES: A simple seasoning of salt, turmeric, and pepper is perfect for making masala oats. You can add a little more flavor by using pav bhaji masala, or garam masala.
OTHER INGREDIENTS: Oil and water for cooking.
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Masala Oats | Indian Savory Oatmeal Porridge
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 tbsp Olive oil
- 1 tsp cumin seeds
- 1 inch ginger chopped
- ½ cup onion finely chopped
- 1 cup mixed vegetables (I’ve used potato, bottle guard, and red bell pepper)
- ½ cup tomato finally chopped
- 1 tsp turmeric powder
- ½ tsp red chili powder or use paprika
- Salt to taste
- ½ tsp garam masala optional
- 1 cup porridge oats
- 1 lime
- fresh coriander leaves for garnish
- Heat Olive oil in a wok or kadhai pan.
- Add cumin seeds. When the seeds start to sputter, add ginger and onions.
- Sauté for a minute and then add the mixed vegetables. For best cooking, add the tougher hard vegetables like potatoes, carrots, beans, cauliflower, and broccoli first and add the softer vegetables like bottle guard, zucchini, and pepper after 2-3 minutes.
- Add tomato and all the spices. Mix well.
- Add oats and 3 cups of water. Mix well and bring to a boil. Reduce the heat to low and cook covered, with occasional stirring, until the oats are cooked and most of the water is absorbed.
- Squeeze in the juice of 1 lime. Mix well and serve in bowls garnished with fresh coriander.
- When making for dinner, you can also add a tempering of curry leaves and dried chilies on top.
- While masala oats taste wonderful just like that, you can also serve some papad, pickles, raita, and/ or chutney with it.
- Nutritional Information is for 1 of 2 servings.
More Breakfast Oatmeal (Oats Porridge) Recipes:
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