Quick Oats Vegetable Recipe – Easy Indian Breakfast Ideas

Last Updated on 2 months by Neha Deshmukh

Quick Oats Vegetable Recipe – Easy Indian Breakfast Ideas

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and tackling the day, a quick, healthy breakfast often falls by the wayside. But not anymore! I’m so excited to share this super easy, incredibly flavorful Quick Oats Vegetable recipe with you. It’s a family favorite, and honestly, it’s become my go-to when I need something nourishing and satisfying in a flash.

Why You’ll Love This Recipe

This isn’t your average bowl of oatmeal. We’re taking inspiration from South Indian flavors – that lovely tempering with mustard seeds and curry leaves – and combining it with the goodness of oats and fresh veggies. It’s ready in under 20 minutes, packed with nutrients, and seriously delicious. Plus, it’s incredibly versatile! You can easily adapt it to your taste and what you have on hand.

Ingredients

Here’s what you’ll need to whip up this delightful breakfast:

• 1 cup Quick cook oats
• 1 Onion
• ¾ cup Mixed vegetables (carrot, beans, peas)
• 3 Green chilies
• ½ cup Water (plus extra as needed)
• Salt to taste
• 1 teaspoon Coconut oil/sesame oil
• 2 teaspoons Coconut oil (for tempering)
• ½ teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 2 teaspoons Chana dal (split chickpeas)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Quick Cook Oats: These are key for the speedy cooking time. Rolled oats will work in a pinch, but you’ll need to add more water and cook for longer.
• Coconut Oil: I love using coconut oil for that subtle sweetness and authentic South Indian flavor. Sesame oil is a fantastic substitute if you prefer!
• Urad Dal & Chana Dal: These lentils are the heart of the tempering. They add a wonderful nutty flavor and texture. You can find them at most Indian grocery stores.
• Curry Leaves: Don’t skip these! They have a unique aroma and flavor that really elevates the dish. If you can’t find fresh, dried curry leaves will do, but the flavor won’t be quite as vibrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your onion, green chilies, and mixed vegetables. I usually go for a classic carrot, beans, and peas combo, but feel free to get creative.
2. Heat 2 teaspoons of coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Now, add the urad dal and chana dal. Sauté for about 30 seconds until they turn golden brown. Then, toss in the curry leaves and let them sizzle for a few seconds. This is the tempering, and it smells amazing.
4. Add the chopped onions and sauté until they become translucent. Then, add the mixed vegetables and green chilies. Fry for about 2 minutes, adding a tiny pinch of sugar if you like a touch of sweetness.
5. Time for the oats! Add 1 cup of quick cook oats and salt to the pan. Dry roast for about a minute, stirring constantly. This helps to bring out the flavor of the oats.
6. Pour in ½ cup of water, mix everything well, and cover the pan. Cook for 2 minutes.
7. Add the remaining water (about ½ cup, or more if needed for your desired consistency), stir again, and cook covered for another 2 minutes, or until the oats are fluffy and have absorbed the water.
8. Finally, drizzle with 1 teaspoon of coconut or sesame oil before serving.

Expert Tips

• Don’t overcrowd the pan when sautéing the vegetables. Work in batches if necessary to ensure they cook evenly.
• Adjust the amount of green chilies to your spice preference.
• If the oats are sticking to the bottom of the pan, add a splash more water.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: Quick cook oats are generally gluten-free, but always check the packaging to be sure, especially if you have a severe allergy.
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chilies. For a spicier kick, add a pinch of red chili powder.
• Festival Adaptation: My friend makes this during Navratri/Vrat fasting, omitting the onion and garlic and using sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This Quick Oats Vegetable dish is fantastic on its own, but it’s even better with a side of your favorite chutney or sambar. I personally love it with a cool coconut chutney. A dollop of yogurt also adds a lovely creaminess.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for diabetics? Oats are a good source of fiber, which can help regulate blood sugar levels. However, it’s always best to consult with a healthcare professional for personalized dietary advice.
• Can I use steel-cut oats instead of quick oats? You can, but the cooking time will be significantly longer (around 20-25 minutes). You’ll also need to use more water.
• What vegetables can I substitute in this recipe? Feel free to use any vegetables you like! Bell peppers, spinach, mushrooms, and cauliflower all work well.
• How can I make this recipe ahead of time? You can chop the vegetables and measure out the ingredients the night before to save time in the morning.
• What is the best chutney or sambar to serve with this? Coconut chutney is a classic pairing, but tomato chutney or any mild sambar will also be delicious!