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