Indian Masala Oats (Savory Oatmeal)

Masala Oats is a mildly spiced Indian-style savory oatmeal breakfast porridge made with mixed vegetables and Indian spices in the Instant Pot. This savory steel-cut oatmeal is vegan, gluten-free, and makes a satisfying meal for breakfast, lunch, or dinner!

Oats are among the healthiest grains on earth. They're a gluten-free whole grain and a great source of essential vitamins, minerals, fiber, and antioxidants. - Source Healthline.

There are two types of Oats, Rolled Oats and Steel-Cut Oats. Within Rolled Oats, there are three varieties: Instant Oats, Quick Oats, and Old-Fashioned.

I have used Steel-Cut Oats for this recipe as they are minimally processed and contain more fiber and density than other oats varieties.

Since steel-cut oats require a slightly longer cooking time on the stovetop, I like to cook them in an Instant Pot pressure cooker. However, if you don't have steel-cut oats, you can make masala oats with "Rolled" oats. Since rolled oats cook faster, you can make them on the stovetop pot. I have shared the detailed instructions below.

This breakfast savory oats porridge (also known as savory oatmeal, spicy oats, curry oats) is very easy to cook and healthy. It is also great for people on a diet and weight watchers, who can have it for dinner or lunch. We love to eat it with plain yogurt. For a sweeter variation, you might also like to try our oats kheer recipe.

Here are some more Indian Oats Recipes you may love:

• Oats Upma
• Oats Khichdi
• Curd Oats

Jump to:

• Ingredients to make Indian Masala Oats
• How to Make Vegetable Masala Oats in Instant Pot
• Stovetop Pressure Cooker Instructions
• Stovetop Pot Instructions
• Serving Suggestions
• Make-Ahead and Storage
• Tips & Variations
• Frequently Asked Questions
• More Indian Breakfast Recipes
• Indian Masala Oats (Savory Oatmeal)

Ingredients to make Indian Masala Oats

• Oats: Make sure to use plain steel-cut oats for this recipe, not quick oats. I like Bobs Red Mill steel cut oats brand, easily available in grocery stores or on Amazon.
• Green chili: I used Thai green chili for the heat.
• Ginger: Use freshly minced or homemade ginger paste for the best flavor.
• Vegetables: I used onions, tomatoes, carrots, beans, green peas, and bell pepper, but you can also swap for other vegetables like broccoli, zucchini, and sweet corn. You can either use fresh or frozen veggies.
• Oil: You can use any cooking oil.
• Water: To cook the oats. For making in Instant Pot, add 2 - 2.5 cups of water for 1 cup of steel-cut oats. You may also use vegetable broth. This recipe doesn't use any milk.
• Spices: I used cumin seeds, turmeric, red chili powder (paprika), and garam masala. If you dont have these spices, simply use curry powder.
• Lemon juice: freshly squeezed lemon juice gives the best flavor.
• Coriander leaves: for garnish.

How to Make Vegetable Masala Oats in Instant Pot

Press the SAUTE function on the Instant Pot. Add oil, and once it's hot, add cumin seeds and let them splutter.

Next, add green chilies and ginger, and sauté for a few seconds until fragrant.

Add onions and saute until the onion becomes light brown. 

Then add chopped tomatoes and spices like red chili powder, turmeric, and garam masala until the tomatoes turn mushy.

Add rinsed steel-cut oats, mixed vegetables, water, salt, and mix well. Deglaze the pot, i.e., scrape any food particle sticking to the inner pot to avoid the BURN alert.

Cook on High Pressure for 6 minutes. Once the pot beeps, let the pressure release naturally.

Next, open the lid, add coriander leaves, lime juice, and mix everything well.

Note: If masala oat's consistency is thick, add an extra ½ cup of water and let the mixture boil for 2 minutes.

Instant Pot Indian Masala oats are ready to be enjoyed with masala chai.

Stovetop Pressure Cooker Instructions

Follow the same steps from the Instant Pot instructions. Pressure cook on medium heat for 1-2 whistles and let the pressure release naturally for 10 minutes. All the other steps remain the same.

Stovetop Pot Instructions

• For making masala oats recipe on the stovetop pot, I highly recommend using rolled oats like Quick oats. For every cup of rolled oats, add 2 cups of water. But for the Old-Fashioned rolled oats, you may need 2.5 cups of water.
• Heat oil in a large pot on medium heat. Add cumin seeds, and let them splutter. Then add green chilies, ginger, and saute for a few seconds.
• Add onions and saute until the onion becomes light brown. 
• Then add chopped tomatoes and spices like red chili powder, turmeric, garam masala, and cook till the tomatoes turn mushy.
• Next, add mixed veggies and saute for a minute or two.
• Add 1 cup of rolled oats and roast for a minute. Followed by 2 cups of water and salt. Mix everything well. Cover and cook for 5-6 minutes on medium-low heat or till the oats get cooked well. Adjust the consistency of the porridge according to your preference.
• Lastly, squeeze some lime juice and garnish it with coriander leaves.

Make-Ahead and Storage

• To Make-Ahead: Yes, this is a great make-ahead breakfast. Let them cool to room temperature, and you can store them in an airtight container for up to 2-3 days.
• To Store: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
• To Freeze: Seal in a freezer-safe airtight container or Ziploc freezer bag and store in the freezer for up to 3 months. Just note the texture may change.
• To Reheat: You can stir in a little more water to loosen the mixture to the desired consistency and then reheat it in a stovetop pot or microwave until warm.

Frequently Asked Questions

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