Masala Oats
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.You have not tried oats until you have had my savory masala oats. I use quick oats, garam masala, and fresh vegetables. The spices create a warm, comforting bowl that is a welcome change from typical sweet oatmeal. This comes together in just 17 minutes and is naturally gluten-free, keeping me satisfied for hours. No sugar crashes here!
Savory masala oats are a great way to turn simple ingredients into a quick, balanced meal that can be eaten at any time of the day. If the sound of a spicy oatmeal appeals to you, but you still want the sweetness, then you should try my spicy oatmeal, made with all the best Indian spices. The masala oat is cooked with spices, aromatics, and vegetables and creates a creamy dish, packed with flavor.
I created this recipe after trying packaged masala oats and wanted a version with fewer preservatives, more freshness, and bolder spices. I knew this would be a hit in my house since everybody has grown to love my vegan savory oatmeal. My husband loves making this while the kids are away. We always say it is our grown-up, more health-conscious version of cereal for dinner. Ha!
👩🏽🍳 Why I Love This Recipe
The flavor in the masala oats is robust, savory, and deeply fulfilling. I use cumin, garam masala, and turmeric to create a fragrant base while vegetables add a natural sweetness and texture. Oats provide fiber and slow-release energy, making this dish a great start to the day. And this really appeals to me as a mom and health coach.
I build layers of flavor through each step in the cooking process. To begin, I saute cumin seeds in oil to release their aroma, then add onion, chili, ginger, and garlic to form my base. Once the vegetables have softened in the broth, I add the oats and allow them to simmer. This allows them to soak out all the flavor, soften, and become creamy.
This recipe always reminds me how versatile oatmeal can be, and I really think that more people need to be aware of this. A few years ago, I was traveling with my sister, and we arrived at our destination, jet-lagged, hungry, and grumpy. Before heading to our accommodation, I stopped to buy a few things at a mini market for our dinner. It was breakfast time at home, but late at night where we were, so I knew these masala oats would be the quick fix we needed. It worked a little too well; we stayed up talking for hours. Ha! I recommend trying this recipe on low-energy days.
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🥘 Ingredients
This is a humble dish that does so much with the simplest ingredients. This is what I use for my masala oats:
Quick oats: I use quick oats so that the dish cooks quickly and develops a creamy texture.
Vegetable or coconut oil: This is what I use to saute the spices, aromatics, and vegetables.
Cumin seeds: I cook the cumin seeds off first to release their warm, smoky flavor.
Spices: I use ground coriander, paprika, turmeric, garam masala, and salt for a classic masala flavor profile.
Aromatics: I use green chili, onion, fresh ginger, and garlic to create the base for the dish.
Vegetables: Tomato, carrots, and peas provide nutrients, color, texture, and a natural sweetness and acidity, which round out the flavors.
Fresh lime and cilantro: I finish off the oats with lime and cilantro, for a zesty freshness.
🔪 How To Make
I cook these masala oats in one pot, building layers of flavor in each step. This is how I do it:
Saute cumin seeds: I heat the oil over a medium-high heat and saute the cumin seeds for 30 seconds.
Add onions and chili: Next, I add in the diced onion, green chili, and saute for 1-2 minutes.
Add veggies and spices: I stir in the garlic, ginger, and tomato and cook until softened. Then I stir in the carrot and green peas, along with paprika, turmeric, garam masala, coriander, and salt.
Add water and cook: At this point, I add 3 cups of water and bring to a boil, cover, and cook until the vegetables are tender.
Add oats: I reduce the heat to a medium, add the quick oats, stir, cover, and cook for 2-3 minutes.
Check consistency: I check the consistency of the oats and cook for a further 1-2 minutes if too watery, or add a little more water if too dry.
Garnish and serve: Finally, I sprinkle with fresh coriander leaves and a squeeze of lime juice before serving.
💭 Expert Tips
My #1 Secret Tip for this masala oats recipe is to always saute the cumin seeds in oil first before adding the other ingredients. I have missed this step before, and the difference in the flavor is significant. Toasting the cumin seeds releases the essential oils in the spice, necessary to build the deep aroma and signature flavor.
Other Tips To Keep In Mind:
- Use fresh ginger: I use fresh ginger instead of ground ginger, as it gives more of a savory peppery taste. Whereas ground ginger is better suited to baked items.
- Adjust the liquid: If my oats seem too watery, I cook uncovered for 2 more minutes, stirring constantly until they have thickened. But if they seem too dry, I stir in 1 tablespoon of water at a time until it reaches my desired thickness.
- Control the heat: For a milder bowl, I remove the seeds from my chili, or I replace the fresh chili with 1/2 mild chili powder.
- Choose the right oats: I use quick oats for speed and creaminess, but rolled oats work too. I simmer my rolled oats for 5-10 minutes.
- Save a pinch of garam masala: I like to add 1 pinch of garam masala after everything has cooked, and I turn off the heat. This reawakens all the spices.
📖 Variations
Savory dishes are always so easy to adjust and adapt. These are 3 different ways I have made my masala oats:
Vegetable boost: If I want to bulk up the meal and the nutritional value, I stir in 1/2 cup diced bell peppers or green beans. I also stir in 1 cup of chopped baby spinach during the last 2 minutes of cooking. I love this version for an easy one-pot dinner.
Extra creamy version: For a richer bowl, I replace 1 cup of water with a cup of coconut milk. This version is extremely popular with my kids, especially on winter mornings.
Nutty crunch: For extra crunch, I top my masala oats with 2 tablespoons of toasted flaked almonds or cashews. My husband loves this extra crunch, and even adds crispy fried onions on top if I have them in the fridge.
🍽 Serving Suggestions
I get some weird looks when I make this masala oats recipe for breakfast or even brunch. There is no rule about what kind of food can and cannot be served for breakfast. I love serving this as part of a brunch spread with a side of Indian vegetables, and topping the oats with a bit of my homemade vegan yogurt. Next time you make breakfast or brunch, break away from the norm and try these savory oats.
Last winter, my family and I arrived home in the early evening after a long journey on the road. I needed something quick and easy that would not use too many bowls or pans. I made masala oats, but left out the chili, for a milder dinner. I served it with a few blocks of crispy air fryer tempeh, and finished off the evening with warm cups of moon milk for everyone, which is great for stress and sleep deprivation. This was one of the easier homecomings after a road trip.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover masala oats in an airtight container in the refrigerator for up to 4 days.
Freezing: This recipe is not suitable for freezing, as cooked oats tend to change texture once thawed.
Reheating: To reheat, I place my oats in a pot over a low heat with 2-3 tablespoons of water mixed through to restore the creamy texture.
❓Recipe FAQs
Which vegetables work best in masala oats?
I like using vegetables that cook quickly and hold their shape. Frozen and fresh peas and carrots work well as long as they are uniform in size. If I use denser vegetables like cauliflower or potatoes, I make sure they are cut into small pieces, so they cook quickly.
Why do my masala oats keep sticking to the pot?
Oats naturally release starch as they cook, which can cause sticking and even scorching if the heat is too high. When mine starts sticking, I reduce the heat, add 2 tablespoons of water, and stir vigorously until everything has loosened.
Can I use steel-cut oats in this recipe?
Yes, they can be used, but this recipe will take a bit longer, and the result will be firmer than quick oats. I would simmer steel-cut oats for 20-25 minutes, and add extra water or broth so they soften properly. In this case, I would also saute the spices and vegetables first, and add them back in during the last 5 minutes of cooking so they do not overcook.
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🎥 Watch How to Make It
Masala Oats
You have not tried oats until you have had my savory masala oats. I use quick oats, garam masala, and fresh vegetables. The spices create a warm, comforting bowl that is a welcome change from typical sweet oatmeal. This comes together in just 17 minutes and is naturally gluten-free, keeping me satisfied for hours. No sugar crashes here!
Servings: 4
Calories: 215kcal
Ingredients
- 2 tbsp Oil
- 1 tsp Cumin seeds
- ½ Onion diced
- 1 Green chili halved
- 1 tsp Garlic minced
- 1 tsp Ginger minced
- 1 Tomato diced
- 1 Carrot finely diced
- ½ cup Peas
- ½ tsp Paprika
- ½ tsp Turmeric
- ½ tsp Garam masala
- ½ tsp Coriander powder
- ½ tsp Salt
- 1½ cups Quick oats or rolled oats
- Fresh coriander leaves, and lime juice optional
Instructions
- Heat the oil and sauté the cumin seeds for 30 seconds until they pop.
- Add the diced onion and green chili and sauté for 1-2 minutes.
- Stir in the garlic, ginger and tomato, cook until softened.
- Add the carrot and peas.
- Stir through the paprika, turmeric, garam masala, coriander and salt.
- Add 3 cups water and bring to a boil, cover and cook until the vegetables are tender.
- Reduce the heat to medium and add the oats, stir, cover and cook for 2-3 minutes. Note: if you're using rolled oats, cook for an additional 5 minutes. You may also need to add additional water while cooking if using rolled oats.
- Check the consistency and texture of the oats. Cook for an additional 1-2 minutes if needed, adding additional water if it’s a little dry.
- Once the oats are cooked, garnish with a sprinkle fresh coriander leaves, if using, and a squeeze of lime juice before serving.
- Serve immediately.
Notes
- My #1 Secret Tip for this masala oats recipe is to always saute the cumin seeds in oil first before adding the other ingredients. I have missed this step before, and the difference in the flavor is significant. Toasting the cumin seeds releases the essential oils in the spice, necessary to build the deep aroma and signature flavor.
- Use fresh ginger: I use fresh ginger instead of ground ginger, as it gives more of a savory peppery taste. Whereas ground ginger is better suited to baked items.
- Adjust the liquid: If my oats seem too watery, I cook uncovered for 2 more minutes, stirring constantly until they have thickened. But if they seem too dry, I stir in 1 tablespoon of water at a time until it reaches my desired thickness.
- Control the heat: For a milder bowl, I remove the seeds from my chili, or I replace the fresh chili with 1/2 mild chili powder.
- Choose the right oats: I use quick oats for speed and creaminess, but rolled oats work too. I simmer my rolled oats for 5-10 minutes.
- Save a pinch of garam masala: I like to add 1 pinch of garam masala after everything has cooked, and I turn off the heat. This reawakens all the spices.
Nutrition
Serving: 1cup | Calories: 215kcal | Carbohydrates: 29g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 344mg | Potassium: 323mg | Fiber: 6g | Sugar: 4g
I love a savory breakfast and these oats have become one of my go tos.
Yes!! So happy to hear that Janessa!
This looks like such a cozy meal! The flavors are so warming and it’s absolutely perfect for this time of year.
It really is!! You will love this when you try it!
Looking forward to enjoying this for breakfast tomorrow! Love started my day off on a healthy food; definitely too good to pass up, indeed!
Yes!! This is such a delicious breakfast – enjoy!
Pure Deliciousness! Had these oats for breakfast and they were perfect. Thank you!
Thank you so much Ned! So glad you liked this recipe!