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Heavy-bottomed cooking pot
Steady heat helps rice, dal and slow-simmered sauces cook evenly without catching on the base.
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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
25 minPrep: 5 minCook: 20 minServes 4IndianVegan
Healthy Weight Loss Masala Oats UpmaMasala Oats Recipe
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.
Useful equipment
Tools that make this recipe easier
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Vegan Masala recommends
Electric spice grinder
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
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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.
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
- •½ onion (finely chopped)
- •2 green chillies (slit)
- •½ carrot (chopped)
- •5 green beans (chopped)
- •2 tbsp peas
- •½ 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)
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.
Learn the technique
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