Masala oatmeal

By Vijaya Selvaraju
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Masala oatmeal

This oatmeal isn't for breakfast, but instead makes a flavour-packed lunch or dinner meal with classic Indian flavours.



  • 3 (28-gram) sachets Quaker® Regular Instant Oatmeal (approximately 1 cup)
  • 1 tablespoon canola/vegetable oil
  • 1 small onion, finely chopped
  • 2 Thai chilis, split lengthwise
  • 1/2 tablespoon finely chopped ginger
  • 1 medium tomato, chopped
  • 1/2 tsp garam masala
  • 1/4 cup finely cubed carrots
  • 1/4 cup frozen peas
  • 1/4 cup fried/roasted cashews
  • 1 1/2 cups water
  • Salt to taste
  • Chopped fresh coriander to garnish


  1. In a small frying pan on medium-high heat, toast Quaker®  Regular Instant Oatmeal for 2-3 minutes until slightly golden with a nutty aroma. Transfer to a bowl and set aside.
  2. In the same pan, add oil. Add onion, ginger and chilis and sauté until softened. Then add tomatoes, garam masala and Salt to taste. Cook until Tomatoes break down and become a little saucy in texture, approx. four to five minutes. Then add carrots and peas, and cook in sauce for two minutes to make vegetables slightly tender.
  3. Add roasted cashews, water, and salt to taste. Increase heat to high, and bring mixture to a rolling boil.
  4. Once boiling, drop heat to medium, and stir in toasted oatmeal. Continue stirring mixture for five to six minutes, until almost all the water has been absorbed and the mixture takes on the texture of a thick porridge.
  5. Remove from heat and garnish with fresh chopped coriander. Serve immediately.


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