Masala Oats - Indian Savory Oats Upma
Masala Oats is a healthy, hearty breakfast made with high-fiber oats, nutrients rich veggies and healthy turmeric. This tasty Indian oats porridge called oats upma is nourishing, gluten free, vegan and takes hardly any time to prepare.
Servings: 4 cups
Calories: 221kcal
Cost: $5
Equipment
Ingredients
- 1 cup steel cut oats
- 1 Tablespoon chia seeds
- 2 cups water
- 1 Tablespoon olive or coconut oil skip for WFPB cooking
- 1 onion - finely chopped
- 1 cup sweet bell peppers - Chopped
- 1 Jalapeño-De-seeded and chopped or green chilli
- 1 inch ginger minced
- 4-5 curry leaves use 1 bay leaf as substitute
- ½ teaspoon Cumin Seeds
- ½ teaspoon Turmeric Powder
- ½ teaspoon garam masala
- ½ lemon juiced
- Salt and pepper per taste
Optional Garnishes
- ½ cup Cilantro leaves
- ¼ cup cashews for garnish
- ¼ cup coarse flax seed meal
Instructions
How to Make Masala Oats in Instant Pot
- Turn Instant Pot on Sauté Mode. Add oil. After 30 seconds, add cumin seeds, chopped onion, jalapeño slices, minced ginger and curry leaves. Stir well and let it cook for couple minutes.
- Add bell peppers, turmeric powder and oats. Stir well. Let it toast for 3-4 minutes. Make sure you stir it few times so it doesn't burn.
- Add Chia seeds and water. Add salt and pepper and do the taste test. Mix well. Cancel Sauté. Close the lid and valve in Sealing Position. Use the MANUAL setting on the Instant Pot and choose high pressure for 3 minutes. When it's done cooking, let it go to Keep Warm setting and let the pressure drop naturally.
- Once the pressure drops, carefully open the lid. Add Flax seed meal. Stir well so all the cooked ingredients are mixed well. Squeeze lemon juice and serve warm garnished with cut cilantro leaves and cashews on top.
How to Make Masala Oats on Stove Top
- On the medium heat, add oil to the Heavy Bottom pan. Once oil is warm, add cumin seeds, chopped onion, jalapeño slices, minced ginger and curry leaves. Stir well and let it cook for couple minutes. Add bell peppers and oats. Stir well. Let it toast for 3-4 minutes.
- Add Chia seeds, turmeric and water. Add salt and pepper and do the taste test. Mix well.
- Bring the water to boil. Reduce the heat. Cover the pot with lid and let it cook for 10-12 minutes stirring few times so things don't burn.
- Turn off the heat when water is almost evaporated and oats are cooked and tender. Mix in flax seeds meal.
- Stir well so all the cooked ingredients are mixed well. Squeeze lemon juice. Garnish with cut cilantro leaves and cashews on top. Serve warm. Enjoy !
Notes
- DO NOT use the quick release when making oats in Instant Pot. ! Since oats foam up substantially, quick releasing it will result in hot oatmeal water spraying everywhere. So please wait for the Natural Pressure Release until at least 10 minutes.
- Leftovers can be stored in the refrigerator for up to 2 days. Warm it up by adding couple tablespoons of water before serving.
- Chia seeds and flax seed meal are my additions to make this meal healthy and nutrient dense. Typical Indian recipes do not include it . So if you prefer, simply skip using it.
Nutrition
Serving: 1cup | Calories: 221kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Fiber: 6g | Sugar: 3g