Quick Vegetable Oats Recipe – Indian Savory Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Oats Recipe – Indian Savory Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and tackling the day, a nourishing breakfast often falls by the wayside. But I’ve found the perfect solution – a warm, comforting bowl of savory vegetable oats! It’s quick, healthy, and packed with flavour. I first made this when I was trying to sneak more veggies into my breakfast routine, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t your typical sweet oatmeal. We’re taking inspiration from Indian flavours to create a savoury breakfast that’s both satisfying and good for you. It’s ready in under 15 minutes, making it ideal for busy weekdays. Plus, it’s a fantastic way to use up leftover vegetables! Honestly, it’s a total game-changer.

Ingredients

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

• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 cup assorted bite-size cut vegetables (fresh or frozen)
• 1 medium onion, finely diced
• 1 teaspoon salt (or to taste)
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 2 cups plain rolled oats
• 4 cups water
• 2 tablespoons ghee
• Fresh cilantro, for garnish
• Black pepper, for garnish (optional)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Ghee: Don’t skip the ghee! It adds a beautiful richness and nutty flavour that’s so characteristic of Indian cooking. It’s more than just fat; it’s flavour! (We’ll talk about substitutions later, though.)
• Cumin & Turmeric: These spices aren’t just about taste. They’re also packed with health benefits and give this dish that lovely golden hue.
• Rolled Oats: I prefer rolled oats for their texture – they get nice and creamy. Quick-cooking oats will work in a pinch, but you might need to adjust the cooking time.
• Vegetables: This is where you can really get creative! Traditionally, you might see peas, carrots, and potatoes used. But feel free to throw in whatever you have on hand – bell peppers, beans, spinach, even cauliflower work beautifully. My mom always adds a handful of chopped green beans!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once it’s shimmering, add the cumin seeds. Let them sizzle for about 10 seconds – you’ll know they’re ready when they become fragrant.
2. Add the diced onion and salt. Sauté for about 3 minutes, until the onion turns translucent and softened.
3. Now, toss in your mixed vegetables, cumin powder, turmeric powder, and another pinch of salt. Cook for 2 minutes, stirring occasionally, to coat the veggies in the spices.
4. Add the rolled oats and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 3-4 minutes, or until the oats are creamy and have absorbed most of the water.
5. Give it a taste and adjust the salt if needed. Stir in the ghee and chopped cilantro.
6. Serve warm!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and vegetables. Work in batches if necessary to ensure they cook evenly.
• Keep an eye on the oats while they simmer. Stir occasionally to prevent sticking.
• A little black pepper adds a lovely warmth – don’t be shy!

Variations

• Vegan Adaptation: Simply swap the ghee for a plant-based oil like coconut oil or olive oil.
• Gluten-Free Adaptation: Make sure your rolled oats are certified gluten-free, as oats can sometimes be processed in facilities that also handle wheat.
• Spice Level Adjustment: If you like a little heat, add a pinch of red chilli powder or a finely chopped green chilli along with the other spices.
• Quick Weekday Breakfast Variation: Prep the vegetables the night before to save even more time in the morning.
• Festival Adaptation (Navratri/Fasting friendly option): Skip the onion and garlic for a fasting-friendly version. You can also add some chopped potatoes and peanuts for extra flavour and texture.

Serving Suggestions

This is best served warm, but it’s also delicious at room temperature. I love to top mine with a boiled egg for extra protein, a dollop of extra ghee (because, why not?), a sprinkle of fresh cilantro, and a grind of black pepper. It’s a complete meal in a bowl!

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 to loosen it up.

FAQs

What vegetables work best in this oats recipe?

Honestly, almost any vegetable you like! Peas, carrots, beans, spinach, bell peppers, and potatoes are all great choices.

Can I use steel-cut oats instead of rolled oats?

You can, but you’ll need to increase the cooking time significantly (around 20-25 minutes) and use more water. Rolled oats give a creamier texture, which is why I recommend them.

Is this recipe suitable for weight loss?

Absolutely! Oats are a great source of fibre, which helps you feel full and satisfied. The vegetables add nutrients and bulk without adding a lot of calories.

How can I make this recipe ahead of time?

You can prep the vegetables and spices the night before and store them in an airtight container. Then, in the morning, just add the oats and water and cook as directed.

What is the significance of ghee in Indian cooking and can I substitute it?

Ghee is considered sacred in Ayurveda and is believed to have numerous health benefits. It adds a unique flavour and richness to dishes. If you don’t have ghee, you can substitute it with butter or a plant-based oil, but the flavour won’t be quite the same.