Quick Oats Upma Recipe – Savory Indian Breakfast with Spices

Last Updated on 4 months by Neha Deshmukh

Quick Oats Upma Recipe – Savory Indian Breakfast With Spices

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and juggling a million things, a quick, healthy breakfast often falls by the wayside. But not anymore! I’m so excited to share my go-to recipe for Quick Oats Upma – it’s savory, flavorful, and comes together in under 20 minutes. Seriously, it’s a lifesaver.

Why You’ll Love This Recipe

This isn’t your grandma’s upma (though I love hers too!). This version uses quick oats, making it unbelievably fast. It’s packed with flavor from the classic South Indian tempering of mustard seeds and cumin, and it’s a fantastic way to sneak in a nutritious breakfast, even on the busiest days. Plus, it’s super customizable – I’ll show you how to tweak it to your liking later on!

Ingredients

Here’s what you’ll need to whip up a bowl of this deliciousness:

• 1 cup instant oats (about 80g)
• 1 tablespoon oil (15ml)
• ½ teaspoon mustard seeds (about 2g)
• ½ teaspoon cumin seeds (about 2g)
• 1 teaspoon chana dal/bengal gram (about 6g)
• 2 green chillies, chopped
• 6-7 curry leaves
• 1 medium onion, finely chopped
• Salt to taste
• ½ teaspoon turmeric powder/haldi (about 2g)
• 1 ½ cups water (360ml)
• 1 tablespoon freshly chopped coriander leaves (about 5g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Oats: Types and Texture
I specifically use instant oats for this recipe because they give the upma that perfect, slightly soft texture. Rolled oats will work in a pinch (see FAQs!), but you’ll need to adjust the cooking time and water amount. Quick oats are just so convenient!

Spices: The Significance of Mustard & Cumin
Mustard seeds and cumin are the heart and soul of South Indian cooking. When they splutter in hot oil, they release an incredible aroma and flavor. Don’t skip this step – it’s what makes the upma truly special!

Chana Dal: Regional Variations & Substitutions
Chana dal (split Bengal gram) adds a lovely nutty flavor and texture. It’s pretty standard in upma, but if you don’t have it, you can leave it out or substitute with a teaspoon of moong dal (split yellow lentils).

Oil: Choosing the Right Oil for Flavor
I usually use a neutral oil like sunflower or vegetable oil. But, for a richer flavor, you can use groundnut oil – it’s a classic choice in South India.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s dry roast the oats in a pan for 1-2 minutes on low flame. This helps to enhance their flavor and prevents them from becoming mushy. Set aside.
2. Now, heat the oil in a wok or a deep pan. Once hot, add the mustard seeds and cumin seeds. Let them splutter – you’ll know they’re ready when they start to pop!
3. Add the chana dal and sauté for a few seconds until it turns slightly golden.
4. Toss in the chopped green chillies and curry leaves. Sauté briefly, just until the curry leaves become fragrant.
5. Add the finely chopped onion and cook until it turns translucent. This usually takes about 3-4 minutes.
6. Season with salt and turmeric powder. Give everything a good stir to combine.
7. Now, it’s time to incorporate the roasted oats into the mixture. Stir well to coat them with the spices.
8. Pour in the water and add the chopped coriander leaves. Mix thoroughly to ensure everything is well combined.
9. Cook for 2-3 minutes, stirring occasionally, until the water is absorbed and the upma reaches your desired consistency.

Expert Tips

• Don’t overcrowd the pan when roasting the oats. Roast in batches if necessary.
• Keep a close eye on the mustard seeds – they can burn quickly!
• Adjust the amount of green chillies to your spice preference.

Variations

This upma is a blank canvas for your creativity! Here are a few ideas:

Vegan Adaptation
This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation
Yes! Oats are naturally gluten-free, but if you’re particularly sensitive, look for certified gluten-free oats.

Spice Level Adjustment (Mild to Spicy)
Reduce or omit the green chillies for a milder flavor. You can also add a pinch of red chilli powder for extra heat.

Festival Adaptation (Navratri/Vrat Friendly)
During Navratri or other fasting periods, you can skip the onion and garlic and use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

Serve the upma hot, garnished with a little extra coriander. It’s delicious on its own, but you can also pair it with a side of coconut chutney or sambar for a more complete meal. My kids love it with a dollop of yogurt!

Storage Instructions

Upma is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore its moisture.

FAQs

Can I use rolled oats instead of instant oats?
You can, but you’ll need to increase the cooking time and water amount. Use about 1 ½ cups of water for 1 cup of rolled oats and cook for about 5-7 minutes, or until the oats are tender.

How can I make this upma ahead of time?
I wouldn’t recommend making the entire upma ahead of time, as it can get mushy. However, you can chop the onions and chillies and measure out the spices the night before to save time in the morning.

What can I add to make this upma more protein-rich?
Add a handful of chopped vegetables like peas, carrots, or beans. You can also stir in a tablespoon of peanut butter or sprinkle some roasted nuts on top.

Is it possible to adjust the consistency of the upma?
Absolutely! If you prefer a softer upma, add a little more water. For a drier upma, reduce the amount of water.

Can I temper the spices in ghee instead of oil?
Definitely! Ghee adds a lovely richness and aroma to the upma. Just be careful not to burn it.