Masala oats are a warm, savoury option for breakfast or a light meal. This easy one-pot version uses rolled or quick-cooking oats, vegetables and familiar Indian spices. Adjust the water to make it thick or porridge-like.
Ingredients
- ½ cup oats
- ¼ cup finely chopped carrot
- ¼ cup peas or sweetcorn
- ¼ small onion, chopped
- 1 small tomato, chopped
- 1 small green chilli, optional
- ¼ tsp cumin seeds
- ¼ tsp turmeric
- ¼–½ tsp garam masala
- 1 tsp oil
- 1½–2 cups water, depending on oats and preferred texture
- Salt, to taste
- Chopped coriander and lemon juice, to finish
How to make masala oats
- Heat oil in a small saucepan. Add cumin seeds and let them sizzle.
- Add onion and green chilli, if using. Cook until the onion softens.
- Add tomato, carrot, peas, turmeric, garam masala and salt. Cook for 2–3 minutes.
- Pour in water and bring to a gentle boil. Add the oats and stir well.
- Cook according to the oat type, stirring often, until soft and creamy. Add a splash of water if it becomes too thick.
- Turn off the heat. Finish with coriander and a little lemon juice, then serve warm.
Tips for better masala oats
- Chop vegetables small so they cook quickly.
- For a nuttier flavour, dry-toast the oats briefly before adding them.
- Use water for a lighter bowl or milk only if you prefer a creamier, less traditional version.
- For more protein, serve with plain yoghurt or add cooked beans.
Frequently asked questions
Can I use instant oats?
Yes. They cook quickly, so start with less water and check the texture often.
Is masala oats spicy?
It can be mild. Skip the green chilli and reduce the garam masala for a gentler flavour.
Can I store leftovers?
Cool promptly, refrigerate in a covered container and use within 2 days. Reheat with a little water, stirring until hot throughout.
With a few vegetables and pantry spices, this masala oats recipe is an easy way to make a satisfying savoury bowl at home.