Savory 10 minutes Vegetable Oats Upma

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I was looking for healthy grain options for this months challenge and I shortlisted oats to be one of them. I do not like oats in milk form much, I cannot eat it much as overnight oats or in the sweet forms. Hence I always  use it in savory forms. So for this challenge I decided to make this quick and easy, savory 10 minutes Vegetable Oats Upma. I am serious, this Oats upma can be done in just 10 minutes and is loaded with the goodness of Vegetables and oats.

What are oats?

Oats a nutrient -rich food is a species of cereal grain grown from its seed. Oats in the form of Oatmeal and rolled oats are suitable for human consumption. One of the common use of oats is as livestock feed. Oats are considered to be excellent source of protein ,dietary fiber and a good source of folic acid. More benefits here. (Source Wiki)

Uses of Oats

Oats are commonly eaten as porridge. Other uses of oats are in a variety of baked goods, such as oatcakes, cookies and oats bread. They are also one of the common ingredient in muesli and granola. Combining oats with smoothies enhances the nutrient value, makes it thick and filling.

Coming to today's recipe of Savory 10 minutes Vegetable Oats Upma I have made it similar to our upma style but with the addition of vegetables like beans and tomatoes. You can use vegetables of your choice. Generally steel cut oats is used in upma but I could not get that. Porridge oats is widely available here and that is always there in my pantry. So I used the same. Cooking time might vary with steel cut oats.

Ingredients

• 1 cup oats (I use porridge oat's)
• 1 cup water
• ¼ cup chopped beans
• 1 tomatoes chopped finely
• 1 small onion chopped finely
• ¼ Cup chopped capsicum
• ¼ inch ginger grated or paste
• Salt to taste
• 1-2 tablespoon lemon juice
• 1 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric
• ¼ teaspoon red chilly powder
• 1 green chilly chopped
• 7-8 curry leaves
• 1-2 tablespoon cashews chopped (For garnish)
• ¼ cup coriander chopped
• 1 tablespoon Desiccated coconut

Preparation

• Dry roast the oats for 5-7 on medium till they start changing colour.
• Keep it aside.
• Simultaneously In a pan add oil.
• Once the oil is hot, add mustard seeds, cumin seeds and let it splutter.
• Then add curry leaves, ginger paste, onion.
• Let this cook for a min.
• Once the onion is translucent add the green beans and cook for 1-2 mins.
• Now add peppers, tomatoes, red chilly powder, green chilly, turmeric and half of the coriander.
• Mix everything and add water and let the mixture come to a boil.
• Once the water starts boiling add the oats.
• Simmer this on slow to medium stirring in between.
• Do not stir too much else you will crush all the oats
• Also do cook on slow, as oats will immediately absorb all the water.
• We need to cook this a bit to incorporate the masalas.
• After 3-5 mins, add the remaining coriander, cashews and switch off.
• Close it with a lid and let it sit for 5 mins.
• Garnish with coriander and Serve immediately.

Few more Oats Recipes on my blog:

• Vegetable and Mix Flour Pancake
• Oats Vegetable Chila
• Oats & Green Dal Toast
• Beetroot and Oats Cookies
• Oats and Green Dal Chila
• Oats Paratha
• Vegan Baked Oats and Vegetable Bites
• Oats Plum Banana Milkshake
• Oats and Dalia Idli
• Oil Free & Egg-Less Granola
• Oats Ice Cream using honey (no sugar)
• Apple Granola Overnight Oats

Savory 10 minutes Vegetable Oats Upma

Savory 10 minutes Vegetable Oats Upma is a quick ,easy and delicious breakfast recipe made with the goodness of vegetables and oats.

5 from 2 votes

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Course: Breakfast, Main Course

Cuisine: Indian

Keyword: Breakfast, Gluten Free, Vegan, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Author: Renu Agrawal-Dongre

Ingredients

• 1 cup oats I use porridge/Rolled Oats
• 1 cup water
• ¼ cup chopped beans
• 1 to matoes chopped finely
• 1 small onion chopped finely
• ¼ Cup chopped capsicum
• ¼ inch ginger grated or paste
• Salt
• 1-2 tablespoon lemon juice
• 1 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric
• ¼ teaspoon red chilly powder
• 1 green chilly chopped
• 7-8 curry leaves
• 1-2 tablespoon cashews chopped For garnish
• ¼ cup coriander chopped
• 1 tablespoon Desiccated coconut

Instructions

• Dry roast the oats for 5-7 on medium till they start changing color.
• Keep it aside.
• Simultaneously, In a pan add oil.
• Once the oil is hot, add mustard seeds, cumin seeds and let it splutter.
• Then add curry leaves, ginger paste, onion.
• Let this cook for a min.
• Once the onion is translucent add the green beans and cook for 1-2 mins.
• Now add peppers, tomatoes, red chilly powder, green chilly, turmeric and half of the coriander. 
• Mix everything and add water and let the mixture come to a boil.
• Once the water starts boiling add the oats.
• Simmer this on slow to medium stirring in between.
• Do not stir too much else you will crush all the oats 
• Also do cook on slow, as oats will immediately absorb all the water.
• We need to cook this a bit to incorporate the masalas.
• After 3-4 mins, add the remaining coriander, cashews and switch off.
• Close it with a lid and let it sit for 5 mins.
• Garnish with coriander and Serve immediately.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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