Masala Oats
Creamy rolled oats cooked with aromatic spices and tempered with cumin and mustard seeds. A quick, comforting breakfast with a warm, earthy kick and satisfying texture.
30 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1In a medium saucepan, heat 15 ml water over medium heat.
- 2Add 10 g cumin seeds and 5 g mustard seeds. Sauté until they pop and release fragrance, about 1 minute.
- 3Stir in 10 g finely chopped fresh coriander leaves and 1 small green chilli, slit lengthwise. Sauté for 20 seconds.
- 4Add 150 g rolled oats and stir well to coat with the tempering. Cook for 1 minute.
- 5Pour in 400 ml water and bring to a gentle boil.
- 6Reduce heat to low, cover, and simmer for 12–14 minutes, stirring occasionally to prevent sticking.
- 7After 10 minutes, check consistency. If too thick, add 50 ml water. Adjust with more water if needed.
- 8Remove from heat. Stir in 10 g fresh coriander leaves and 10 g chopped green chilli. Let sit covered for 2 minutes.
- 9Season with 5 g salt to taste. Mix well and serve warm.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Masala Oats is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
