Vegetable Masala Oats
- 10 min prep
- 25 min
- Cook
- Serves 2
- 295 kcal
- 8.7 g protein
The homemade version of the packet: rolled oats simmered with tomato, onion, garam masala and real vegetables into a loose, savoury porridge. One pot, 25 minutes.
Ingredients
- 1 cup (90 g) rolled oats
- 1 tbsp (15 ml) oil
- 1 tsp cumin seeds
- 1 small onion (70 g), finely chopped
- 1 tsp (5 g) ginger, grated
- 1 green chilli (4 g), finely chopped
- 1 medium tomato (100 g), finely chopped
- ¼ cup (35 g) carrot, finely diced
- ¼ cup (35 g) green peas, fresh or frozen
- ¼ cup (30 g) French beans, finely chopped
- ¼ capsicum (30 g), finely chopped
- ½ tsp turmeric powder
- ½ tsp Kashmiri red chilli powder
- ½ tsp garam masala
- Salt, to taste (about ¾ tsp)
- 2½ cups (600 ml) hot water
- 1 tbsp (15 ml) lemon juice
- 2 tbsp coriander leaves, chopped
Method
- 1Heat the oil in a saucepan on medium. Add the cumin seeds and let them sizzle for a few seconds.
- 2Add the onion and cook for 3 minutes until soft and just turning golden. Stir in the ginger and green chilli for 30 seconds.
- 3Add the tomato with the turmeric, chilli powder, garam masala and salt. Cook, stirring, for 3–4 minutes until the tomato breaks down and the oil starts to show at the edges.
- 4Add the carrot, peas, beans and capsicum and stir for a minute to coat them in the masala.
- 5Tip in the oats and stir for 30 seconds, then pour in the hot water. Bring to a boil, lower the heat and simmer for 5–6 minutes, stirring now and then, until the oats are soft and the vegetables tender.
- 6Check the consistency: it should be loose and spoonable, a little thinner than you want to eat it, as it thickens on standing. Add hot water if needed.
- 7Switch off, stir in the lemon juice and coriander, and serve hot.
Notes from the Department
- Cook the tomato properly before adding the oats. Raw-tasting tomato is the difference between masala oats and sad oats.
- Quick oats need only 2–3 minutes and about 2 cups (480 ml) water.
- For a thicker, khichdi-style bowl, use 2 cups water and let it rest covered for 3 minutes.
- A tadka of mustard seeds and curry leaves in a spoon of ghee on top turns it into a dinner dish (it will no longer be vegan).
Nutrition per serving
- Energy
- 295 kcal
- Protein
- 8.7 g
- Carbohydrate
- 44 g
- Fat
- 11 g
- Fibre
- 8.8 g
- Sugars
- 6.3 g
Why this works
Packet masala oats became popular because they are fast and savoury, which plain porridge is not. Making it at home takes about the same effort as boiling a kettle and chopping an onion, and you decide what goes in: real vegetables rather than dried flecks, and a level of salt you chose. The method is simple Indian home cooking. Build a quick onion-tomato masala, add vegetables, then let the oats simmer in it so they absorb all that flavour.
Rolled oats are the best choice here. They hold a bit of their shape in the pot, so the result feels like a savoury porridge rather than paste. Lemon and coriander at the end keep it bright. The Department of Weekday Breakfasts files this under emergency rations that taste good.
Swaps
Use any quick-cooking vegetable: sweet corn, zucchini, spinach, bottle gourd or mushrooms. Steel-cut oats work too; pressure cook them with 3 cups water for 2 whistles. For a no-onion version, skip it and add a pinch of hing if you are not cooking gluten-free. For gluten-free masala oats, use oats sold as certified gluten-free, since regular oats are often processed alongside wheat. Pav bhaji masala or sambar powder can replace garam masala for a change of mood.
Serving and storage
Eat it straight from the bowl, or serve it with a spoon of pickle, a roasted papad or a small bowl of curd. It also packs well in an insulated flask for lunch.
Masala oats keep in the fridge for a day. They will set firm; reheat on low heat with a splash of hot water, stirring until loose again.
Questions people ask
- Can I make masala oats with quick oats?
- Yes. Use about 2 cups (480 ml) water and simmer for only 2–3 minutes. The result is softer and creamier than with rolled oats.
- How do I make masala oats less mushy?
- Use rolled oats, toast them in the pan for a minute before adding water, and stop cooking while it still looks slightly loose. It continues to thicken off the heat.
- Can I make masala oats in a pressure cooker?
- Yes, especially with steel-cut oats. Follow the same steps in the cooker, add the water, and cook for 2 whistles on medium heat.
- Is homemade masala oats different from the packet?
- It uses fresh vegetables and whole spices you control, so you choose the salt level and avoid added flavour enhancers. It takes about 25 minutes rather than 3.
Inspired by My Weekend Kitchen. Method, notes and photograph by the Ministry of Oats.
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