breakfast

Masala Oats with Toasted Almonds and Wilted Spinach

Name: Masala Oats with Toasted Almonds and Wilted Spinach
Ingredients: 58.5 g Cereals, oats, regular and quick, dry; 23.9 g Nuts, almonds, sliced; 65.0 g Spinach, raw, chopped; 52.0 g Peas, green, frozen, thawed; 32.6 g Onion, finely diced; 3.2 g Spices (Turmeric, Mustard Seeds, Cumin, Chili Powder, Salt)

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Cereals, oats, regular and quick, dry58.5 g

Nuts, almonds, sliced23.9 g

Spinach, raw, chopped65.0 g

Peas, green, frozen, thawed52.0 g

Onion, finely diced32.6 g

Spices (Turmeric, Mustard Seeds, Cumin, Chili Powder, Salt)3.2 g

Instructions

Heat a heavy-bottomed pot over medium heat. Toast the dry oats for 2-3 minutes until fragrant and slightly nutty.

In a small separate pan, toast the sliced almonds until golden brown, then set aside.

Add a splash of water to the pot, then add the mustard seeds and cumin. Once they begin to crackle, add the diced onions and sauté until translucent.

Stir in the turmeric, chili powder, and salt to bloom the spices. Add the frozen peas and stir for 1 minute.

Pour in 350ml of water and bring to a boil. Reduce to a simmer, add the oats, and cook for 5-7 minutes, stirring occasionally, until the oats are creamy and have absorbed most of the liquid.

Fold in the fresh spinach at the very end until just wilted.

Serve in a warm bowl, topped with the toasted almonds and a squeeze of fresh lime juice for brightness.