Vegetable Oats Upma: The Ultimate Oatmeal Breakfast

Elevate your mornings with this wholesome Vegetable Oats Upma, a delicious twist on the classic upma, crafted for those seeking a fiber-rich, hearty breakfast without compromising flavor. This recipe combines the nutritional power of rolled oats with a rainbow mix of fresh vegetables and fragrant spices, creating a dish that’s not only filling but also bursting with taste and texture. Perfect for busy weekday mornings, it comes together quickly and gives you a clean, energetic start to your day.

Even if you’ve been lukewarm about traditional oats or upma, this preparation might pleasantly surprise you – the oats absorb aromatic spices while the veggies add crunch, color, and a nutritional boost. This upma is lighter than rava upma, yet incredibly satisfying. Seasoned with ginger, curry leaves, and roasted cashews, each bite is layered with flavor. Serve it hot straight from the pan, or pack it in your lunch box for a nourishing midday meal. Try it once and it’s sure to become a staple in your healthy breakfast line-up.

Vegetable Oats Upma: The Ultimate Oatmeal Breakfast

Print Recipe

By Malini Serves: 2 Prep Time: 5 minutes Cooking Time: 10 minutes

Ingredients

• 1 cup rolled oats
• 1 tbsp oil
• 1 tsp mustard seeds
• ½ tsp urad dal
• ½ tsp cumin seeds
• Few curry leaves
• 10 cashews (whole)
• 1 inch ginger (finely chopped)
• 2 green chilies (slit)
• ½ onion (finely chopped)
• ½ carrot (finely chopped)
• 5 beans (finely chopped)
• ¼ capsicum (finely chopped)
• 2 tbsp green peas
• ½ tsp turmeric powder
• ¾ tsp salt
• 1 cup water
• 2 tbsp coriander leaves (finely chopped)
• 2 tbsp grated coconut
• 1 tbsp lemon juice

Instructions

1

Heat oil in a large pan and add mustard seeds, urad dal, cumin seeds, curry leaves, and cashews. Let the cashews turn golden and aromatic.

2

Stir in the chopped ginger, green chilies, and onion. Sauté until the onions turn translucent.

3

Add carrot, beans, capsicum, green peas, turmeric, and half the salt. Sprinkle just a little water, cover, and let the vegetables soften for about 5 minutes.

4

Pour in the measured water and bring it to a rolling boil.

5

Add the rolled oats, stir well, and allow the oats to absorb the liquid, stirring occasionally.

6

Cover and simmer for another 5 minutes until the oats are cooked and everything is well combined.

7

Stir in the rest of the salt, chopped coriander leaves, grated coconut, and lemon juice, mixing gently.

8

Serve hot for a healthy, satisfying breakfast or snack.

Notes

Tips:
Always use rolled oats for a perfect texture; if using instant oats, reduce water slightly., Roast oats beforehand for a deeper flavor and easier prep in the mornings., Feel free to mix in some roasted rava for added body., Customize the vegetables according to the season or your fridge stock.