Dairy-Free Masala Oats
A savory and flavorful breakfast made with oats cooked with vegetables and spices. A hearty and dairy-free option.
Ingredients
- 2 cups Rolled Oats
- 1 tbsp Vegetable Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/2 medium, chopped Onion
- 1 medium, chopped Tomato
- 1-2 minced Green Chilies
- 1/4 tsp Turmeric Powder
- 1/4 tsp Garam Masala
- 1 tsp Salt
- 4 cups Water
- 2 tbsp, chopped Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 25.4 cm non-stick skillet over medium heat (176.7°C / 175°C). Add the 1 tablespoon of vegetable oil. Once the oil is shimmering, add the 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Cook for about 30 seconds, or until the seeds begin to splutter.
- 2Add the 1/2 medium chopped onion, 1 medium chopped tomato, and 1-2 minced green chilies to the skillet. Cook, stirring frequently, for 5-7 minutes, or until the onion pieces look soft and slightly see-through.
- 3Stir in the 1/4 teaspoon of turmeric powder and 1/4 teaspoon of garam masala. Cook for 1 minute more, stirring constantly, until the spices smell fragrant.
- 4Carefully pour the 4 cups of water into the skillet. Increase the heat to medium-high and bring the water to a rolling boil.
- 5Add the 2 cups of rolled oats and 1 teaspoon of salt to the boiling water. Stir well. Reduce the heat to low, cover the skillet, and cook for 5-7 minutes, stirring occasionally, until the oats are tender and the mixture has thickened to your liking.
- 6Remove the skillet from the heat. Stir in the 2 tablespoons of chopped cilantro. Serve the masala oats hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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