This spicy and savory Masala Oatmeal is absolutely comforting! It’s a flavorful breakfast/brunch with an Indian twist. Its is simple to make and is a healthy vegan porridge.
I loves oats in many forms whether it is sweet or savory. However, since I believe in eating healthy I decided to convert my favorite Maggi into masala oats.
It took me a while to get the exact taste and flavor but when I nailed it, this savory oats was my best lunch.
My husband who is a traditional food lover also loved it and finished his bowl.
I have worked on many oats recipes like peanut butter overnight oats, oats and chickpeas pilaf, blueberry oatmeal cookies, carrot oatmeal breakfast patties.
However, this Indian style oats recipe is our favorite and absolutely frequent in my home.
Infact, my toddler has gotten the hang of it and she loves it too.
Its a simple one pot recipe where I have used spices from the pantry. At the same time I have used absolutely simple and very handy vegetables that we usually have in our freezer or refrigerator.
Therefore, today I am here to share this my family’s favorite masala oatmeal recipe with you all.
Ingredients you will need:
Dry mango powder (amchur)
Old fashion/steel cut oats
Cilantro (to garnish)
I have used these easily available ingredients which you may buy from any local grocery store. However, I have provided links to few of them here for your convenience.
If you plan to buy from these affiliate links then I get a small commission which in turn encourages me to bring in more delicious recipes for you all.
Olive oil – any oil of your choice can be used in this recipe. I used olive oil because its healthier comparatively.
Fennel seeds – its called saunf in India and is easily available in many households. I used its raw form which bring out great flavors here.
Dry mango powder – this plays an important role here to bring out the tangy and spicy flavor which complements other spices very well.
Garam masala – it gives a finishing touch to this spicy oats recipe and is important to add in here as in mentioned quantity.
Oats – I personally prefer old fashioned oats. its chewy yet cooks faster and brings out a nice texture. However, steel cut oats also works great here.
After going through the ingredients in details I am sure you must be excited to get started with it.
So, I insists you to quickly read through the steps and make it in your home. Its aromatic and satisfying all year round.
How to make Masala Oatmeal
Step1: how to dry roast oats
Firstly, I warmed up a nonstick pan on a medium flame and sautéed oats in it for few minutes or until it started to brown.
After that, I quickly turned off the flame and removed from heat. Then, i kept it aside to cool down.
Step2: how to cook
Firstly, I heated oil in a saucepan and flavored it wiht fennel seeds and garlic.
Secondly, I sautéed in onions and vegetables until they were cooked proeprly.
Thereafter, I tossed in all the spices and mixed well.
Afterwards, I added water to it along with roasted oats and salt. Then, I let it cook covered until oats started to thicken. You may turn it off and serve if you like porridge consistency.
I liked it in a drier pilaf form so I cooked it a bit more. Then, I mixed it and garnished with cilantro and enjoyed it hot.
It had such great flavors and was absolutely divine in every bite.
Even if you are a beginner with oats or are still figuring it out this recipe is a must try.
I am sure you will love this vegetable oats with your family. So get started with it ASAP and enjoy its deliciousness.
My other recipes that you may like:
Carrot Cake Overnight Oats
No Bake Coffee Oats Energy Bars
Turmeric Tofu Oatmeal
This recipe tastes best when served immediately. If refrigerated, oats tends to soak up all the liquid.
I personally like old fashion oats. However, instant oats or steel cut oats can also be used here. But the cooking time may vary.
Yes! Oats are high in fiber and has complex carbohydrates. it is also rich in other nutrition and is a low GI food ingredient. I have used very little olive oil to it so as to add healthy fats and tossed in lots of vegetables to add to its nutrition. The spices are mostly antioxidants. Therefore, Overall it is healthy and can be enjoyed frequently.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating. In addition you may tag @kiipfit on Instagram with your recipe remake images because we love to see what you cooked.
You may also checkout my cookbook for everyday comforting vegan recipes.
- 1 tbsp olive oil
- 1 tsp fennel seeds
- 1 tsp dried/chopped garlic
- 1 cup chopped onion
- 1 cup peas & carrots (frozen)
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp dry mango powder or amchur
- 1/2 tsp chili powder
- 1/2 tsp garam masala
- 7 cups water
- 3 cups old fashioned/steel cut oats (dry roasted – see notes)
- 2 tsp salt or as per taste
- 1-2 tbsp chopped fresh cilantro
- Heat oil in a nonstick sauce pan. Add fennel seeds and garlic. Just when garlic starts to brown add onions and saute until translucent.
- Add peas & carrots, turmeric powder, cumin powder,dry mango powder (amchur),chili powder, garam masala and saute well.
- Cover and cook until carrots are tender for 2 minutes.
- Now, add water, oats, salt and stir.
- Let it cook covered on a medium flame until it thickens. Stir at intervals to avoid sticking to the bottom of the pan. Once it reaches the porridge consistency open the lid and stir again. Let it cook uncovered for only 1 minute.
- Turn off the flame, garnish with cilantro and serve immediately.
- Feel free to adjust the spice level according to taste.
- For a pilaf form or drier oatmeal start with 6 1/2 cups water. For thinner consistency add 1/2 cup warm water and adjust the seasonings while cooking again for 30 seconds.
- To dry roast the oats – Just heat a non stick pan and saute oats for few minutes until it starts to brown a little. Make sure its not completely brown. Turn off the flame just when the browning starts.
The recipe looks delicious.The recipe has good value of nutrition. This is complete food for breakfast. I really like this recipe and thanks for sharing it. Keep sharing more recipes. You can try some spicy taste for your recipes with our variety of spices at https://annapurnaspices.com.
Hiral Sompura says
Definitely its a 5 star healthy recipe. Its aroma is so nice flavoured up my kitchen too. In this Quarantine days , so good to cook something healthy.
Thank you Hiral for trying this recipe and appreciating it as well 🙂
Melanie @ Bon Appét'Eat says
I never had savoury oatmeal but you definitely got my attention 🙂 I would be sooo curious to try this!
Go for it Melanie. I am sure you will love this style of oatmeal.
Megan Ellam says
This actually looks and sounds amazing! I love the idea of adding so much spice to infuse the flavours. I am keto and will love to try this with cauliflower rice as well. Thanks Gunjan for a delicious recipe.
Absolutely. The spice mix would taste awesome with cauliflower rice as well.
I started buying little instant packs of Masala Oats when I lived near an Indian grocery. It is such a perfect breakfast. I never cared for oatmeal growing up because it was always served with sugar! Now that I don’t live near an Indian grocery, I woke up this morning and said Dufus! You can make these yourself, you have a shelf full of Indian spices! Your recipe is better than the little instant packs! I tried it with vegetable broth instead of water but the spices got lost in it so best with water!
Thank you Martha for trying out my masala oatmeal recipe. I am so happy that you liked it. I hope to see you more in my blog.
I’ve never been able to bring myself to like oats, especially the sugary ones.
This is perfect! Had a wholesome breakfast today, thanks to you!
I’ll maybe add some cumin/rye with the fennel seeds but this was quite nice too!
I am so glad Nimisha that you liked this savory oatmeal. Thank you for appreciating and your feedback.
I have made masala oatmeal many times since I also got tired of eating same oatmeal everyday. I use Jira seeds instead of fennel seeds but now I will cook with fennel seeds:)
I avoid using Garam masala because my mom told me that using it on a regular basis is not good for your digestive system. Once in a while use of it is ok. But great pictures and thanks for sharing it!!
I’m not sure I could sell savory oatmeal around here as I can’t seem to get them onboard with sweet oatmeal even. Your photos kind of make me want to try it though.
Sarah Nenni Daher says
My sister brought me back some amazing spice collections when she visited India last month – I’m going to try making oatmeal savory! You are so creative with food!
You are so creative when coming up with dishes! This looks delicious. I don’t think I’ve seen oatmeal look this appetizing before. Thanks for sharing!
annabelt - geeks diet says
I’m the same about not eating sweet breakfasts so this looks really interesting!
Tirralan @ Tinseltown Mom says
This meal is very unique and looks very tasty!
Thank you Tirralan.
April Rutherford says
I have never tried savory oatmeal, this looks fantastic!
Kim @ This Ole Mom says
I am allergic to oats I just wanted to stop over to let you know that I think your photography is beautiful . You make your savory oatmeal look beautiful. I wish I could eat oats I would try your recipe! Pinned!
The only time I had a savoury oatmeal was when I started a new grade school and my mom wanted to make sure I was alert and full. She added an egg and salt. It was alright, but I think it would have been better if she added spices like you did! Will give this a go.
Amber @ The Bewitched Baker says
I can’t believe I’m saying this, but I’ve never thought about making oatmeal savory before. This looks amazingly delicious and I can’t wait to try it.
Thanks Amber. Hope you enjoy this savory oatmeal porridge.