Vegetable Oats Upma is a delicious, quick, and healthy breakfast recipe made with rolled oats, mixed vegetables, and some spices. Serve it with yogurt, coconut chutney, and masala chai for the perfect morning breakfast.
Oats are one of the easiest ingredients to cook. You can make a lot of recipes by using oats. This versatile ingredient is generally used for making breakfast. From oats smoothies to oats chilla, there are so many easy recipes. If you love having oats as much as we do in our breakfast, we have a delicious recipe. Don’t worry! It is super quick and easy to make. We are talking about veg oats upma.
If you think breakfast isn't complete without oats and some vegetables, this veggie oats upma is perfect for you! This dish has oats sautéed with a variety of veggies and masalas, making it a refreshing variation on the traditional upma.
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Ingredients to Make Oats Upma Recipe
- Oats: Use rolled oats for making upma. My favorite is Organic Bob's Red Mill old-fashioned oats. Rolled oats have a low glycemic index than quick oats.
- Mustard seeds, Cumin seeds, Urad dal, and Chana dal: are part of every South Indian tempering. You can increase the quantity if you desire.
- Green chilies: I used Thai green chilies for the heat.
- Ginger: I have minced the fresh ginger.
- Vegetables: I used onions, carrots, beans, bell peppers, and green peas. You can also swap for other vegetables like broccoli, potato, zucchini, and sweet corn.
- Oil: You can use any cooking oil.
- Water: Use 1 cup of water for rolled oats and ½ cup of water if using instant-cooking oats.
- Lemon juice: freshly squeezed lemon juice.
How To Make Vegetable Oats Upma Recipe
Start by dry roasting the old-fashioned rolled oats on a medium-low flame in a pan for 3-5 minutes or until they turn crisp. Remove it to a clean, dry bowl or plate.
Note: There is no need to browning the oats.
In a Kadai, add oil, and once it’s hot, add mustard seeds, and jeera seeds. Stir fry till the mustard seeds crackle.
Then add urad dal, chana dal, and cashew nuts, and saute until the dal and cashews change into light golden brown.
Then add green chilies, ginger, curry leaves, and saute for a few seconds.
Add onions and saute until the onions become light brown.
Then add chopped vegetables and saute for 2-3 minutes.
Add turmeric and salt to taste. Mix well.
Add 1 cup of water (If using instant quick cook oats, then use ½ cup water) and bring the water to a boil.
Add rolled oats, mix well, and cook until the water is absorbed.
Then cover with a lid, and cook for 2 minutes on medium low flame until no excess moisture is left.
Turn off the gas and add lime juice and coriander leaves. Mix well.
Serve Vegetable oats upma hot with coconut chutney, or yogurt.
Serving Suggestions
Serve Vegetable Oats Upma with yogurt, coconut chutney and masala chai. If you dont prefer sides, it can be eaten as it is.
Storage Suggestions
- Make-ahead: You can roast the rolled oats and store them in an airtight container in a cool and dry place for up to a month. When you want to make quick oats upma next time, use these pre-roasted oats.
- Store: You can store leftover oats upma in an airtight container in the refrigerator for up to 1-2 days.
- Reheat: Add 1-2 tablespoons of water and reheat in a microwave or cook on the stovetop until warm.
Tips
- Type of Oats: Rolled oats are the best and recommended type of oats to make upma as they don't turn mushy. If you don't have them, you can also use instant quick-cooking oats; make sure to roast them as well.
- Roasting Oats: Dry roasting oats help to get a good texture to the upma without making them gooey.
- Oats and water ratio: Adding the right amount of water to cook oats is very important, or else the upma will turn mushy. For every cup of uncooked rolled oats, you will need 1 cup of water and ½ cup of water for 1 cup of Instant Oats.
Variations
- Add vegetables of your choice to make a healthy vegetable oats upma.
- You can skip urad dal or chana dal if you don't have them and replace them with peanuts for crunch.
- Fresh Coconut: You may also add freshly grated coconut before serving.
More Oats Recipes
More Breakfast Recipes
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Vegetable Oats Upma
Ingredients
- 1 cup rolled oats
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 8-10 cashewnuts
- 2 green chilies finely chopped
- 1 teaspoon ginger minced or grated
- 1 stalk curry leaves
- ½ cup onion finely chopped
- 1 cup mixed veggies (carrot, beans, bell pepper, green beans)
- ¼ teaspoon turmeric
- salt
- 1 cup water
- 1 tablespoon lemon juice
- 2 tablespoons coriander leaves
Instructions
- Start by dry roasting the old-fashioned rolled oats on a medium-low flame in a pan for 3-5 minutes or until they turn crisp. Remove it to a clean, dry bowl or plate.Note: There is no need to browning the oats.
- In a Kadai, add oil, and once it’s hot, add mustard seeds, and jeera seeds. Stir fry till the mustard seeds crackle.
- Then add urad dal, chana dal, and cashew nuts, and saute until the dal and cashews change into light golden brown.
- Then add green chilies, ginger, curry leaves, and saute for a few seconds.
- Add onions and saute until the onions become light brown.Â
- Then add chopped vegetables and saute for 2-3 minutes.
- Add turmeric and salt to taste. Mix well.
- Add 1 cup of water (If using instant quick cook oats, then use ½ cup water) and bring the water to a boil.
- Add rolled oats, mix well, and cook until the water is soaked.
- Then cover with a lid, and cook for 2 minutes on medium low flame until no excess moisture is left.
- Turn off the gas and add lime juice and coriander leaves. Mix well.
- Serve Vegetable oats upma hot with coconut chutney, or yogurt.
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