Breakfast · Indian · 10 min
Masala Oats with Toasted Almonds and Wilted Spinach
- Calories
- 538
- Protein
- 18g
- Carbs
- 62g
- Fat
- 21g
Ingredients
- 58.5 g rolled oats
- 32.6 g yellow onion
- 52 g peas
- 65 g spinach
- 1 tsp canola oil
- 0.25 tsp mustard seeds
- 0.25 tsp cumin seeds
- 0.25 tsp turmeric powder
- 0.25 tsp chili powder
- 0.25 tsp salt
- 19.5 g almonds
- 1 tsp lime juice
Method
- 01Heat a heavy-bottomed pot over medium heat. Add the dry oats and toast for 2 to 3 minutes until fragrant and lightly nutty. Remove and set aside.
- 02In a small dry pan over medium-low heat, toast the sliced almonds until golden brown, about 2 minutes. Transfer to a small dish.
- 03In the main pot, heat 1 teaspoon of canola oil over medium heat. Add the mustard seeds and cumin seeds. Allow them to crackle for 30 seconds.
- 04Add the diced yellow onion to the pot and sauté for 3 to 4 minutes until translucent.
- 05Stir in the ground turmeric, chili powder, and salt. Cook for 30 seconds to bloom the spices in oil, then add the thawed green peas.
- 06Pour in 350 ml of water and bring to a boil. Reduce heat to a gentle simmer, stir in the toasted oats, and cook for 5 to 7 minutes until creamy and liquid is absorbed.
- 07Fold in the fresh chopped spinach and stir for 1 minute until just wilted. Turn off heat.
- 08Transfer the masala oats to a warm bowl, garnish with toasted almonds, and finish with a fresh squeeze of lime juice.
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