Savory Onion-Tomato Breakfast Oats - Indian Oats Poha
Breakfast Oats do not have to be sweet!!!
Posted By Savita
Breakfast, in my home, seldom rings bell for a sugar-packed, buttery, starchy muffin or a sweet cereal! Often, I make whole wheat flat breads, or savory oats, wheat porridge in breakfast to start our mornings healthy and wholesome! At-least for weekdays! Weekends are excuse-able.... or in other words, I have to excuse weekends otherwise, Vishal will kill me ;)
Since long, we both started taking our daily tea or coffee without sugar. Skipping sugar in our daily drinks give us privilege to indulge in some sweet-treats once-in-a-while! Also, there is so much sugar in everything these days.... we like it or not..... sugar is omnipresent in everything from breads to beverages.... and starchy foods, fruits, even without any added sugar, have natural sugars in them...
To keep weekday breakfasts healthy...... whenever I get a chance, I try to re-create, everyday sugary and starchy breakfasts, to a no-sugar or less-sugar and less-starch variants...
Today's recipe, Onion-Tomato Breakfast Oats is inspired from Indian Rice Poha, a famous, everyday Indian breakfast!
In India, poha, is prepared with flattened rice flakes. I love poha, but rice flakes have high starch content than oats. So.... these days, my favorite, recipe makeover is - Indian Oats Poha. In this recipe, I have combined whole grain rolled oats with some savory Indian flavors to make a heart healthy, wholesome, and satisfactory breakfast!
Ready in no more than 15 minutes, you will love my savory take on this ever-sweet breakfast ingredient! Plus this is vegan too! So suitable for get-in-shape-faster diet, for sure!
Let me sum up merits of this delicious breakfast for you all, and then I also have a surprise for you!
1. Savory, with no added-sugar, tomato oats have natural sweetness of, anti-oxidant rich, raisins.
2. Heart healthy and low fat, just 1/2 tbsp oil used to cook 3 servings... means only 1/2 teaspoon oil per serving.
3. Vegan with good dose of Vitamin C from tomatoes and lemon juice.
4. Easy to find pantry ingredients. If you can't find mustard seeds, use 1/2 tsp cumin seeds instead.
5. Perfect make-ahead breakfast - Oats are ready in just 15 minutes, but you can make at night too! Just remember to serve hot or at room temperature. I never like oats poha chilled....
Now, the surprise!!
My cookbook is in final draft (finally!!!)!! I just can't wait to share Final Release date with you soon!!
excited!!!
I hope you enjoyed my savory take on every day oats breakfast!! I'm always eager to hear your feedback!
Remember...
Breakfast is most important meal of the day! Take time and enjoy your breakfast!
Cheers!
Savita
For me, a good breakfast needs a cup of Chai Tea!
Ingredients
- Savory Oats
- 2 Tomatoes (small diced, about 1 cup)
- 1 Cup Oats (rolled oats, rinsed in filtered water once)
- 1/4 tsp Red Pepper Powder (or paprika)
- 1/4 Cup Golden Raisins (or dried cranberries)
- 1/4 Cup Walnuts (rough chopped, optional)
- Salt (as per taste)
- 2 Shallot Onions (small diced, about 1/2 cup)
- 1 Lemon (juice of one lemon, about 1 tbsp or more per taste)
- 1 tsp Mustard Seeds (recommended, or use 1/2 tsp cumin seeds)
- 3-4 tbsp Cilantro (hara dhaniya, small chopped, plus more for garnish)
- 1/2 tbsp Canola Oil
Directions
-
1. Small dice tomatoes, onion, and chop cilantro. Set aside. -
2. Put rolled oats in a colander and rinse in filtered water once. don't let water sit in oats. Set aside to drain completely. -
3. Heat 1/2 tbsp oil in a medium saute pan. When oil is hot, add mustard seeds (is using) and cover until sputtering stops. and most seeds are blackened. (about 1 min) -
4. Add chopped onion and tomatoes to the pan, also add 1/4 tsp of salt and red pepper powder (if using) -
5. Saute until tomatoes are very soft and have started releasing their juices. (about 3-4 minutes on medium-high heat) -
6. Add in oats, lemon juice, then stir fry until oats are fully cooked, and tomatoes have almost disappeared in the mix. (3-4 minutes). Additional Notes:
If mix stick to bottom of the pan and oats are still not cooked to your liking, lower the heat, add 1-2 tsp more oil and cover until oats are done. Don't use water as that will make oats soggy. -
7. Once cooked, add in chopped cilantro, raisins, and walnuts. Taste and adjust salt. Remove from heat. -
8. Serve hot or at room temperature, garnish with more cilantro and some lemon wedges on the side. Enjoy!
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