Vegan Masala Recipe
Vegetable Masala Oats
A comforting savoury oat porridge packed with vegetables and warming Indian spices for a filling one-pan breakfast.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
This masala oats recipe is a simple, nutritious option for any time of day. It’s an easy way to enjoy a range of vegetables while savoring bold Indian spices.
Serving idea
Best served simply
Serve the masala oats with a side of coconut yogurt or fresh cucumber raita for a cooling contrast.
Recipe-specific guidance
Why this method works
The masala and vegetables are cooked before the oats so the finished bowl tastes seasoned rather than merely stirred together. Adding rolled oats only after the liquid boils helps them thicken evenly while retaining some texture.
Cues to watch for
- •Cook the onion and vegetables until nearly tender before adding water.
- •The liquid should be actively boiling when the oats are stirred in.
- •Stop cooking while the mixture is slightly looser than desired because oats continue to absorb liquid.
Useful substitutions
- •Use ordinary rolled oats rather than instant oats for a less pasty texture.
- •Choose quick-cooking vegetables and dice them evenly.
- •Neutral oil works in place of vegan ghee without changing the structure.
Storage and reheating
Refrigerate for up to two days. Reheat over low heat with a little water, stirring gently, then restore the fresh flavour with lemon and coriander.
Cook the recipe
Method
- 1
In a large kadai, heat 2 tbsp vegan ghee or neutral oil over medium heat. Add 1 bay leaf, 1 tsp cumin seeds, 4 pods cardamom, ½ tsp cloves, and 1 inch cinnamon stick, sautéing until the spices release their aroma.
- 2
Add ½ onion and 2 green chillies, cooking until the onion becomes soft and translucent.
- 3
Incorporate ½ carrot, 5 green beans, 2 tbsp peas, and ½ tomato, stirring for about a minute until the tomato softens.
- 4
Add ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp pav bhaji masala, and ½ tsp salt, sautéing until fragrant.
- 5
Stir in 1 cup palak and cook for 2 minutes until wilted.
- 6
Pour in 3 cups water, bringing the mixture to a rolling boil.
- 7
Once boiling, add 1 cup rolled oats, stirring well to combine.
- 8
Cover and simmer for 15 to 20 minutes, adjusting with additional water as needed, until the oats are tender.
- 9
Finally, mix in 2 tsp lemon juice and 2 tbsp chopped coriander before serving.
A few useful notes
Notes
- This dish has a creamy texture from the cooked oats and is full of vibrant vegetables. Store any leftovers in an airtight container for up to 2 days, reheating gently on the stove with a splash of water if needed.
- Feel free to adjust the spice levels by adding more or less chilli, according to your preference.
Gather everything first
Ingredients
- 2 tbsp vegan ghee or neutral oil
- 1 bay leaf
- 1 tsp cumin seeds
- 4 pods cardamom
- ½ tsp cloves
- 1 inch cinnamon stick
- 1 large onion, finely chopped
- 2 green chillies (slit)
- ½ carrot (chopped)
- 5 green beans (chopped)
- 2 tbsp peas
- 1 medium tomato, chopped
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp pav bhaji masala
- ½ tsp salt
- 1 cup palak (chopped)
- 3 cups water
- 1 cup rolled oats
- 2 tsp lemon juice
- 2 tbsp coriander leaves (chopped)
Learn the technique
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