Spicy Oatmeal Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My homemade, creamy, spiced oatmeal is like waking up to a bowl of a comforting Indian dessert (kheer!) – but made wholesome enough for breakfast. Packed with aromatic spices like cardamom, saffron, and nutmeg, my spicy oatmeal recipe is filling, balanced, and ready in just 15 minutes!
I first came up with this recipe on a chilly morning when I was craving something a little more exciting than my usual oats. I wanted warmth, spice, and comfort – and as someone who grew up eating Indian sweets like kheer and halwa, I had a lightbulb moment. What if I brought those same flavors to my breakfast routine?
So I grabbed my oats, warmed up some milk, and stirred in a few of my favorite Indian spices. The result was incredible – fragrant, creamy, and nourishing, like a spiced rice pudding but with all the health benefits of oatmeal. And now, this is one of my go-to breakfast recipes when I want something different, cozy, and just a little nostalgic.
👩🏽🍳 Why I Love This Recipe
I’m always looking for ways to keep breakfast interesting without adding more time to my mornings, and this recipe does exactly that. It feels special and totally unique, but it’s made with pantry staples and comes together perfectly every time.
Oats are a nutritional powerhouse, and are packed with vitamins, fiber and protein too – which means this recipe is guaranteed to not only be satisfying, but keep you full all the way until lunch!
I also love how customizable it is. Some mornings I keep it sweet and spice-forward, other times I skip the agave and add cumin and turmeric for a savory version. It works either way, and my kids love it too – especially when I add a splash of almond milk and a few chopped dates or raisins on top. It’s also really easy to make vegan and gluten-free so it can work for many dietary needs!
Whether you’re looking for something with a little sweet twist, or warming and savory, this spicy oatmeal recipe is such a fun twist on traditional oats – and a perfect way to bring Indian flavors into your everyday routine. And if you like this recipe you will also love my vegan savory oatmeal recipe. Yum!
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🥘 Ingredients
This recipe uses pantry-friendly ingredients and spices that come together for an easy, delicious bowl of oats. Here’s what I use to make this Indian-inspired spicy oatmeal, plus a few simple substitutions:
Rolled Oats: I used old-fashioned oats (or rolled oats) for this recipe. They are quick to make yet retain their shape and texture. You can also use steel cut oats (just cook them longer), or quick oats if you’re in a rush – just know the final texture will be softer. Personally, I like the ease and texture of cooking rolled oats the best. For a gluten free version, make sure to get GF-certified oats.
1% Milk: To make it creamy and satisfying, I stir in 1% milk or any non-dairy alternative like almond, soy, or coconut milk. If you want a vegan version, just stick with unsweetened plant-based milk.
Ground Flax: This adds a subtle nutty flavor, a boost of fiber, and omega-3s. If I don’t have flax, I sometimes use chia seeds instead for similar benefits.
Slivered Almonds: I love how these give my oatmeal a little crunch and richness. You can swap in chopped cashews or pistachios for more of that traditional Indian dessert feel.
Spices: I really amped up the Indian spices for this oatmeal recipe! I added saffron, ground cardamom, and nutmeg, that gives this recipe a warm flavor and aroma. If you don’t have saffron, you can use a small pinch of turmeric as a more affordable and earthy substitute. You could also add a sprinkle of ground cinnamon or even a dash of clove if you like deeper spice.
Agave Syrup: For a touch of natural sweetness, I like to add a drizzle of agave. You could also use dark brown sugar, maple syrup, honey, or coconut sugar.
Pinch of Salt: This helps bring out the natural sweetness in these spicy oats!
Optional Add-Ins: Try chopped dates, raisins, or sliced bananas for extra sweetness and texture!
🔪 How To Make
This spicy oatmeal recipe comes together quickly and is mostly hands-off. I use the microwave for convenience, but you can easily adapt it to stovetop if that’s your preference. Here’s exactly how I make it:
Cook The Oats: I start by adding the rolled oats and water to a microwave-safe bowl (I make sure it’s large enough so nothing spills over). Then I microwave it on high for 2 minutes, give it a good stir, and microwave it again for 1–2 more minutes until the oats have absorbed the water and reached a thick, porridge-like consistency.
Add Saffron, Flax, Almonds: While the oats are still hot, I stir in the saffron, ground flaxseed, and slivered almonds. The warmth from the oats helps the saffron infuse into the mixture.
Add Spices: Next, I add the cardamom, nutmeg, a pinch of salt, and a drizzle of agave syrup (or whatever sweetener I’m using that day). I mix everything together really well so the spices are evenly distributed.
Add Milk: I pour in the milk gradually, stirring as I go, until the oatmeal reaches the consistency I like – thick but still easy to stir.
Heat: Finally, I pop the bowl back into the microwave for 1–2 more minutes to heat everything through. Then I give it one last stir, top it with anything extra I’m in the mood for, and it’s ready to eat!
💭 Expert Tips
My #1 Secret Tip for this recipe is to stick to my ratio for oats to water. It might seem like a lot since typically the ratio of oats to water is 1:2, and in this recipe I use 1:3, but I promise, it makes a huge difference in the consistency of the oats!
Depending on what brand of oats you use, you may have to cook the oats in the microwave an hour ahead of time so it has time to soak up all that extra water, break down, and become super creamy.
Other Tips To Keep In Mind:
- Bloom The Saffron: Don’t skip this step if you’re using saffron – blooming it in the warm oats is critical, because it needs heat to release its color and fragrance. I always stir it into the oats while they’re still hot for the best results.
- Microwave Power Varies: if your oats are still a bit firm, keep cooking in 30-second increments until done.
- Watch For The “Boil Over”! Because I add more water to these oats, depending on the size of the bowl you use, it may have a tendency to boil over in the microwave so I recommend watching it as it cooks so that you can stop the microwave if you see it starting to bubble up!
- Add The Milk Slowly: I’ve found that pouring in the milk a little at a time makes it easier to control the final texture. Some days I want it thick and hearty, other days a bit looser and more pudding-like – it’s totally up to you!
📖 Variations
My recipe is super easy to adjust based on your mood or what you have in the pantry. Here are a few of my favorite ways to change it up:
Make It Savory: Feel free to omit the sweeter spices and agave to make this a bowl of completely savory oats. I recommend using cumin, coriander, turmeric, garam masala and even a green chile or red pepper flakes if you want it to have a little heat!
Nut-Free: Instead of the almonds, try roasted pumpkin seeds or sunflower seeds.
Add Other Toppings: I love loading up my oatmeal with tons of toppings! For this recipe I’ve tried toasted coconut flakes, a swirl of nut butter, sliced bananas, chopped apples, raisins, dates, and crushed pistachios and they all work well!
For Younger Kids: If your kids are sensitive to spice, I recommend leaving out the saffron, going lighter on the spices, and stirring in some mashed banana, a tiny drizzle of maple syrup, and top it with raisins or nut butter.
🍽 Serving Suggestions
This Indian-inspired spicy oatmeal makes a filling and flavorful breakfast all on its own, but I love pairing it with something light or refreshing on the side, especially when I’m prepping breakfast for the whole family. Here’s how I like to serve it:
- With a side of fruit: A bowl of fresh fruit salad or a few slices of banana or mango goes perfectly with the spices in this oatmeal.
- With a warm drink: I often pair this breakfast with a mug of homemade golden milk or a cup of masala chai or even just regular coffee in the morning.
- For a bigger breakfast spread: If I’m hosting brunch or just want to keep things interesting, I’ll serve this alongside vegan breakfast cookies or a slice of vegan protein banana bread for something a little more indulgent.
🧊 Storage Directions
Refrigeration: If you have leftover oatmeal, transfer your oats to an airtight container and store in your refrigerator for 2 days. I usually wait to stir in the milk until I’m ready to reheat, so the texture stays just right.
Freezing: Technically, you can freeze oatmeal, but I don’t usually recommend it for this recipe since the spices and texture don’t hold up as well. It’s best enjoyed fresh or refrigerated.
Reheating: When I’m ready to eat, I transfer a portion to a microwave-safe bowl, add a splash of milk or water to loosen it up, and microwave it in 30-second intervals until hot. I stir between each round to heat it evenly, then top it with whatever I’m in the mood for.
❓Recipe FAQs
Can I make this on the stovetop instead of the microwave?
Yes! Just bring the oats and water to a gentle boil in a small saucepan, then reduce the heat and simmer for about 5–7 minutes, stirring occasionally until the oats are soft and creamy. Then follow the rest of the recipe as written.
What should the texture be like when it’s done?
You’re aiming for oats that are soft and fully cooked, but not too thick that a spoon stands straight upright when you stick it into the oatmeal. The texture should be creamy and smooth – not watery or overly stiff. If it’s too thick, just stir in a little more milk.
Can I make this ahead for the week?
Definitely! I like to make a batch at the beginning of the week and portion it into jars or containers. When I do this, I wait to add milk and instead just add the spices, toppings, etc. Then, when I’m ready to eat, I just reheat with the milk and add fresh toppings.\
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🎥 Watch How to Make It
Spicy Oatmeal
My homemade, creamy, spiced oatmeal is like waking up to a bowl of a comforting Indian dessert (kheer!) – but made wholesome enough for breakfast. Packed with aromatic spices like cardamom, saffron, and nutmeg, my spicy oatmeal recipe is filling, balanced, and ready in just 15 minutes!
Servings: 1 bowl of oatmeal
Calories: 304kcal
Ingredients
- ½ cup rolled oats
- 1½ cups water
- 3 tsp ground flax seed
- 2-3 tsp slivered almonds
- 1 pinch saffron
- ⅛ tsp salt
- ⅛ tsp ground cardamom
- 1 pinch ground nutmeg
- 1 tsp coconut sugar or agave or honey
- ½-⅔ cup 1% organic milk the creamier you want the oatmeal, the more milk you should add
Instructions
- Cook the oats with the water in the microwave for 2 minutes. Stir, and cook again in the microwave for 1-2 minutes more until all the water is absorbed and the oats have a very creamy texture. Depending on your microwave, you might have to cook them for longer for them to become soft.
- Stir in the saffron, flax seed, and almonds. The heat of the oatmeal will help melt the saffron until it’s fully combined.
- Add the rest of the spices (salt, cardamom, nutmeg, stevia) and stir to combine.
- Stir in the milk until the oatmeal is the consistency you like.
- Heat the oatmeal again in the microwave for 1-2 minutes until it is hot and ready to eat.
Notes
Top Tips For Indian Spicy Oatmeal
- Bloom The Saffron: Don’t skip this step if you’re using saffron – blooming it in the warm oats is critical, because it needs heat to release its color and fragrance. I always stir it into the oats while they’re still hot for the best results.
- Microwave Power Varies: if your oats are still a bit firm, keep cooking in 30-second increments until done.
- Watch For The “Boil Over”! Because I add more water to these oats, depending on the size of the bowl you use, it may have a tendency to boil over in the microwave so I recommend watching it as it cooks so that you can stop the microwave if you see it starting to bubble up!
- Add The Milk Slowly: I’ve found that pouring in the milk a little at a time makes it easier to control the final texture. Some days I want it thick and hearty, other days a bit looser and more pudding-like – it’s totally up to you!
- Use rolled oats, not quick oats, for the best texture.
- Savory Version: Feel free to omit the sweeter spices to make this a bowl of completely savory oats. I recommend using cumin, coriander, turmeric, garam masala and even a green chile if you want it to have a little heat!
Nutrition
Calories: 304kcal | Carbohydrates: 43g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 365mg | Potassium: 439mg | Fiber: 7g | Sugar: 13g
can I use the flax seeds as such or shud b boiled or fried
Hi Nirmala! You can use the flax seeds as is – you don’t have to cook/boil/fry them beforehand. But you should get them ground (not whole) — or if you have them whole, then grind them yourself in a spice grinder before adding them to your oatmeal. They are much easier to digest that way!
THIS LOOKS AMAZING! I love indian flavors and have been tinkering with the idea of indian oatmeal for a while now. A quick google search revealed this recipe- and I could not have done it better myself!
Thanks so much Abby! This is honestly one of my favorite oatmeal recipes ever 🙂 I’m sure you will love it!
This is such a unique recipe. I love how you changed up traditional oatmeal into an ethnic dish. The use of spices is great, especially with all the health benefits they provide. I will definitely have to try this out since I am always trying out new recipes with my oatmeal!
Thank you so much!! I’m sure you will love this recipe when you try it – keep me posted on how it goes!
You are representing a great version of kheer. I love it. I will definitely try this new version of kheer. Thanks for sharing it.
Thank you! Let me know how you like it!
For a Picky Eater like me it looks really tasty… question about trader joe’s, what do you do if there isn’t a trader joe’s by you as I live in Flint Michigan so we only have Walmart, Kmart, Krogers the big brand grocery stores.
Hi Anthony! While I do like shopping at Trader Joe’s, you can actually find all of the ingredients for this recipe at any local grocery store – Walmart, Krogers, Safeway, etc. should have everything on this ingredients list. The only thing they may not have is the pre-ground flax seed. But they should have whole flax seeds which you can buy and grind yourself. If they don’t have flax seed at all (or if it’s too expensive – because the cheapest way to buy flax seed is in bulk at the grocery store vs. in pretty packaging) – you can just leave that ingredient out, the rest of the oatmeal is still very nutritious and delicious! Hope that helps!
Interesting … I’ve started using Indian spices a lot more, but hadn’t thought of adding it to my breakfasts! Thanks 🙂
No problem at all! This is one of my favorite ways to use Indian spices actually – you’ll have to let me know how you like it!
I am eating this as I write. It’s just perfect, especially on a damp, cold day. Wonderful recipe. Thank you.
Awesome!! So glad you enjoyed this for breakfast today!
Very yummy. The saffron looks so pretty in my oatmeal 🙂 I didn’t care for the cardamon though.
Thanks Angel! I’m so glad you liked (most) of this recipe 🙂 Cardamom is a strong flavor – so totally understand if it wasn’t for you (it’s not for everyone!) Next time just make it without the cardamom and I’m sure it will still taste great. Thanks again!
Gr8 site and a gr8 oatmeal recipe. But I prepare in another way like more and drink.
Pl. visit https://www.upala.net/recipes/desserts/oatsbuttermilk for a different taste.
Great food, I am teaching professional dancers and always looking for recipes like this one. Finding food they can eat a few hours before a dance performance. Because of the energy factor and its light.
Thanks, so glad you like it!
Yum!
My dude is in India right now too 🙂 I can’t wait to cook him some more of your delicious treats upon his return.
These oats look SO good.
Oh wow! I hope he’s having a great trip! I hope he likes the recipes when you make them for him 🙂
He will/does – 🙂 I love to cook but ran out of ideas a while ago and am constantly scouring the net for flavorful things we both can enjoy. Your site in particular hits home as he is from Chennai and I am from the midwest U.S. where most of the cuisine I grew up on would bore him to tears :). I really truly appreciate your healthy and flavorful (often Indian inspired) recipes that both he and I can enjoy. You help bring harmony to our dining room table for certain!
He is having a great trip. Only 18 more sleeps until he returns 🙂 🙂
Aw that’s so good to hear! Hope he has a safe flight back! My hubby came back this past week – he’s still a bit jetlagged – but it’s so nice to have him home!
Made this for breakfast – AMAZING! Thank you for the great idea!
Woohoo!! So glad to hear that Smitha!
Dishes made out of oats is very healthy, it lowers fat in the body. It can used along with milk and yogurt too.
That’s true! Mixing oats in yogurt and letting it sit overnight gives a “muesli” type effect!
wow what a great idea, so bored of the regular flavors . definitely trying this. Thanks for sharing 🙂
Thanks Richa!! I’m sure you will love this recipe – if you love Kheer it tastes exactly the same!
What a cool fusion! I just had a “Why-did-I-never-think-of-that” moment! I can see this becoming a global phenomena/part of the Indian healthy movement back in the subcontinent 😉 Thanks so much for sharing, I need to try this tomorrow morning
Haha! Thank you so much Arushi!! If people in India started making this for breakfast, that would make my day 🙂 I’m sure you will love it as your breakfast tomorrow!
What a great idea! I am always looking for good breakfast recipes that are filling. Love your blog!
Thanks so much Lauren! Can’t wait to hear what you think of this when you try it! 🙂