Masala Oats Recipe
Masala Oats is the perfect marriage of comfort and flavor — a warm, savory bowl that transforms simple oats into a fragrant Indian-style meal. Each spoonful brims with the richness of ghee, the aroma of spices, and the freshness of vegetables, making it a wholesome and satisfying choice for any time of the day. It’s hearty enough for lunch yet light enough for breakfast, offering the warmth of home-cooked goodness in every bite.
Ingredient Breakdown
The foundation of this dish lies in the oats. Rolled oats work beautifully here, soaking up the flavors of the spices while maintaining a creamy yet hearty texture. They provide the ideal canvas for the bold masala base, turning what’s usually a sweet breakfast staple into a savory masterpiece.
The tempering of ghee, cumin, cardamom, cloves, and cinnamon sets the tone for the dish. This aromatic blend infuses the air with warmth and depth, creating a rich, inviting base. The ghee not only enhances flavor but also adds a silky texture that coats the oats and spices perfectly.
A colorful medley of vegetables brings freshness and vitality. Carrots, beans, peas, tomatoes, and spinach each contribute their unique texture and sweetness, balancing the spice and adding a burst of color. The mix also lends a wholesome quality, making this dish both nourishing and vibrant.
The spice blend is what gives Masala Oats its signature character. Turmeric adds earthiness and color, chili powder provides a gentle heat, while coriander, cumin, and pav bhaji masala layer in complexity. Together, they create a flavor that’s comforting yet bold — distinctly Indian, with just the right touch of warmth.
The finishing touches are what elevate this dish from good to unforgettable. A squeeze of fresh lemon juice brightens the flavors, while chopped coriander adds a refreshing herbal note. These final elements bring balance, cutting through the richness of the ghee and spices for a perfect harmony of taste.
Step-by-Step Preparation Guide
Begin by heating ghee in a large pan or kadai. As it warms, add the bay leaf, cumin seeds, cardamom pods, cloves, and cinnamon. Within moments, the spices will begin to sizzle and release their intoxicating aroma — this forms the fragrant base that defines the dish.
Next, add chopped onions and green chilies. Sauté until the onions turn translucent and soft, allowing the spices to meld into the mixture. Then toss in the chopped carrot, beans, peas, and tomato. Cook briefly until the vegetables soften and the tomato turns pulpy, creating a vibrant masala mixture.
Now it’s time for the spice powders. Add turmeric, chili powder, coriander powder, cumin powder, pav bhaji masala, and salt. Stir everything together, letting the masala cook until the oil begins to separate and the fragrance deepens. Add the chopped spinach and sauté until it wilts, blending beautifully into the masala base.
Pour in water and bring it to a rolling boil. Once it’s bubbling, add the rolled oats gradually, stirring constantly to prevent lumps. Cover the pan and let it simmer gently for 15 to 20 minutes until the oats absorb the liquid and turn creamy. Adjust the water for your preferred consistency — thicker for a meal-like texture or thinner for a porridge-style version.
Finish with a squeeze of lemon juice and a generous sprinkle of chopped coriander. Serve hot, garnished with a few fresh herbs or a dollop of yogurt, and enjoy a bowl full of comfort and spice.
Recipe Tips & Frequently Asked Questions
Balancing the spice level:
For a milder version, reduce the chili powder or omit green chilies; for extra heat, add a dash of crushed black pepper.
Adjusting consistency:
Add more water if you prefer a soupy texture or let it simmer longer for a thicker, khichdi-like consistency.
Oats substitution:
Steel-cut oats can be used for a chewier texture, though they require a longer cooking time. Instant oats work for a quicker version but yield a softer result.
Adding protein options:
Paneer cubes, tofu, or boiled eggs can turn this into a protein-rich meal.
Storing and reheating:
Store in an airtight container in the refrigerator for up to two days. Reheat with a splash of water to restore the creamy texture.
Can I make Masala Oats with instant oats instead of rolled oats?
Yes, but reduce the cooking time to 5–7 minutes since instant oats cook much faster.
How do I make this recipe vegan?
Simply replace ghee with olive oil or coconut oil for a plant-based option.
What can I use instead of pav bhaji masala?
Garam masala or kitchen king masala works well as substitutes.
Can I prepare Masala Oats in advance for meal prep?
Absolutely — store it in portions and reheat as needed. It makes a great meal-prep option for busy mornings.
What to Serve With This Recipe
Masala Oats pairs wonderfully with cool accompaniments like cucumber raita or plain yogurt, which balance the spice and richness. For added texture, serve with crisp papad or a tangy pickle on the side. It also works beautifully with a simple salad of sliced cucumber, tomato, and onion for a refreshing crunch. Whether served as a comforting breakfast or a light dinner, it’s versatile enough to suit any meal of the day.
Creative Variations
For a South Indian-inspired twist, add mustard seeds, curry leaves, and a hint of tamarind during tempering for a tangy note. For a protein boost, stir in boiled chickpeas or sprouts toward the end of cooking. To make it more colorful and wholesome, swap or add vegetables like bell peppers, corn, or zucchini — each adds its own flavor and charm. The recipe is endlessly adaptable, allowing you to customize it to your mood or pantry.
Masala Oats is proof that comfort food doesn’t have to be complicated. With a handful of ingredients and a few aromatic spices, you can transform everyday oats into a flavorful, satisfying dish that nourishes the body and delights the senses. Warm, fragrant, and brimming with goodness, it’s a bowl that brings comfort, energy, and a touch of spice to your day.
Ingredients
1 cup rolled oats
3 cups water
2 tablespoons ghee
1 bay leaf
1 teaspoon cumin seeds
4 green cardamom pods
½ teaspoon cloves
1-inch cinnamon stick
½ onion, finely chopped
2 green chilies, slit
½ carrot, finely chopped
5 beans, finely chopped
2 tablespoons green peas
½ tomato, finely chopped
1 cup spinach (palak), chopped
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon pav bhaji masala
½ teaspoon salt, or to taste
2 teaspoons lemon juice
2 tablespoons fresh coriander leaves, chopped
Instructions
In a large pan or kadai, heat the ghee over medium flame. Add the bay leaf, cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until the spices crackle and release their rich aroma.
Add the chopped onion and green chilies, and sauté until the onion turns translucent and soft. Stir in the chopped carrot, beans, peas, and tomato. Cook for 2–3 minutes until the vegetables start to soften and the tomatoes become pulpy.
Sprinkle in the turmeric, red chili powder, coriander powder, cumin powder, pav bhaji masala, and salt. Sauté briefly to coat the vegetables in the spices, letting the mixture become fragrant and colorful.
Add the chopped spinach and cook for another 2 minutes until it wilts and blends with the masala. Pour in the water and bring it to a rolling boil.
Once the water is bubbling, add the rolled oats gradually, stirring continuously to prevent lumps. Cover the pan and let it simmer on low heat for 15–20 minutes, or until the oats are soft, creamy, and fully cooked. Adjust the consistency with a splash of water if needed.
Finally, stir in the lemon juice and garnish with freshly chopped coriander leaves. Serve the Masala Oats hot with a side of cool raita or yogurt for a comforting, wholesome meal.
Masala Oats Recipe
Ingredients
- 1 cup rolled oats
- 3 cups water
- 2 tablespoons ghee
- 1 bay leaf
- 1 teaspoon cumin seeds
- 4 green cardamom pods
- ½ teaspoon cloves
- 1- inch cinnamon stick
- ½ onion finely chopped
- 2 green chilies slit
- ½ carrot finely chopped
- 5 beans finely chopped
- 2 tablespoons green peas
- ½ tomato finely chopped
- 1 cup spinach palak, chopped
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon pav bhaji masala
- ½ teaspoon salt or to taste
- 2 teaspoons lemon juice
- 2 tablespoons fresh coriander leaves chopped
Instructions
- In a large pan or kadai, heat the ghee over medium flame. Add the bay leaf, cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until the spices crackle and release their rich aroma.
- Add the chopped onion and green chilies, and sauté until the onion turns translucent and soft. Stir in the chopped carrot, beans, peas, and tomato. Cook for 2–3 minutes until the vegetables start to soften and the tomatoes become pulpy.
- Sprinkle in the turmeric, red chili powder, coriander powder, cumin powder, pav bhaji masala, and salt. Sauté briefly to coat the vegetables in the spices, letting the mixture become fragrant and colorful.
- Add the chopped spinach and cook for another 2 minutes until it wilts and blends with the masala. Pour in the water and bring it to a rolling boil.
- Once the water is bubbling, add the rolled oats gradually, stirring continuously to prevent lumps. Cover the pan and let it simmer on low heat for 15–20 minutes, or until the oats are soft, creamy, and fully cooked. Adjust the consistency with a splash of water if needed.
- Finally, stir in the lemon juice and garnish with freshly chopped coriander leaves. Serve the Masala Oats hot with a side of cool raita or yogurt for a comforting, wholesome meal.