Healthy oats recipes for healthy breakfast

Healthy Oats Idli

Servings - 2 - 3

INGREDIENTS
Oats - 160 grams
Oil - 1 tablespoon
Mustard seeds - 1 tablespoon
Split bengal gram - 1 tablespoon
White lentils - 1 tablespoon
Curd - 180 grams
Green chili - 1 teaspoon
Coriander - 1 tablespoon
Carrots - 75 grams
Salt - 1 teaspoon
Water - 300 milliliters
Fruit salt - 1 teaspoon
Water - 10 milliliters
Water - 500 milliliters
Coconut - 100 grams
Green chili - 1 teaspoon
Ginger - 1 teaspoon
Roasted split bengal gram - 1 tablespoon
Tamarind pulp - 1 tablespoon
Salt - 1 teaspoon
Water - 50 milliliters
Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
Dry red chili - 2

PREPARATION
1. Take a pan, add 160 grams oats and dry roast for 3 - 5 minutes on medium heat.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a fine powder. Keep aside.
4. Heat 1 tablespoon oil in a pan, add 1 tablespoon mustard seeds, 1 tablespoon split bengal gram, 1 tablespoon white lentils and stir for 2 - 3 minutes.
5. Remove it from heat and keep aside.
6. In a mixing bowl, add blended oats, 180 grams curd and mix it well.
7. Add 1 teaspoon green chili, 1 tablespoon coriander, 75 grams carrots, 1 teaspoon salt, 300 milliliters water and mix it well to make a thick batter.
8. Rest the batter for 10 minutes.
9. Add 1 teaspoon fruit salt, 10 milliliters water and mix it well.
10. Pour the batter into the idli moulder.
11. Take a pot, add 500 milliliters water and bring it to a boil.
12. Place the idli moulder inside it.
13. Cover it with lid.
14. Steam for 12 - 15 minutes. Open the lid and remove it from heat.
15. In a blender, add 100 grams coconut, 1 teaspoon green chili, 1 teaspoon ginger, 1 tablespoon roasted split bengal gram, 1 tablespoon tamarind pulp, 1 teaspoon salt, 50 milliliters water and blend it into a smooth paste.
16. Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, 1/4 teaspoon asafoetida and stir well.
17. Add 2 dry red chili and stir for 2 - 3 minutes on medium heat.
18. Remove it from heat and add the tempering over the prepared chutney.
19. Mix it well.
20. Serve with prepared idli.

Oats Upma

Servings - 2 - 3

INGREDIENTS
Oats - 100 grams
Oil - 25 milliliters
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
White lentils - 1 teaspoon
Curry leaves - 10 - 12
Cashews - 20 grams
Ginger - 1 teaspoon
Green chili - 2
Onions - 85 grams
Green beans - 25 grams
Carrots - 40 grams
Green peas - 40 grams
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Water - 2 tablespoons
Water - 100 milliliters

PREPARATION
1. Take a pan, add 100 grams rolled oats and dry roast for 3 - 5 minutes on medium heat.
2. Remove it from heat and keep aside.
3. Heat 25 milliliters oil in a another pan, add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1 teaspoon white lentils, 10 - 12 curry leaves and stir for 1 - 2 minutes.
4. Add 20 grams cashews and roast for 3 - 5 minutes.
5. Add 1 teaspoon ginger, 2 green chili and mix it well.
6. Then, add 85 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 25 grams green beans, 40 grams carrots, 40 grams green peas and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala and mix it well.
10. Add 2 tablespoons water and mix it again.
11. Cover it with lid and cook for about 5 minutes on medium heat.
12. Then, add 100 milliliters water and mix it well.
13. Bring it to a boil.
14. Now, add the roasted oats and mix it well.
15. Cover it with lid and cook for about 5 - 10 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Serve.

Oats Spinach Dhokla

Servings - 2 - 3

INGREDIENTS
Oats flour - 250 grams
Semolina - 100 grams
Salt - 1 teaspoon
Curd - 250 grams
Water - 350 milliliters
Spinach - 130 grams
Fruit salt - 1/2 teaspoon
Water - 20 milliliters
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Curry leaves - 10 - 15
Green chili - 5
Coriander - 15 grams
Garlic cloves - 6
Green chili - 2 tablespoons
Coconut - 40 grams
Salt - 1/2 teaspoon
Lemon juice - 2 tablespoons

PREPARATION
1. In a mixing bowl, add 250 grams oats flour, 100 grams semolina, 1 teaspoon salt, 250 grams curd and mix it well.
2. Then, add 350 milliliters water and mix it well to make a thick batter.
3. Rest the batter for 10 - 15 minutes.
4. Now, add 130 grams spinach and mix it well.
5. Add 1/2 teaspoon fruit salt, 20 milliliters water and mix it well.
6. Pour the batter into the steamer dish.
7. Place it on a steamer.
8. Steamer for 10 - 15 minutes.
9. Remove it from steamer and cut it into pices.
10. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds, 10 - 15 curry leaves, 5 green chili and stir for 2 - 3 minutes on medium heat.
11. Pour the tempering over the dhokla.
12. In a blender, add 15 grams coriander, 6 garlic cloves, 2 tablespoons green chili, 40 grams coconut, 1/2 teaspoon salt and blend it into a smooth puree.
13. Transfer this into a bowl, add 2 tablespoons lemon juice and mix it well.
14. Serve dhokla with prepared coriander chutney.

Raisin And Oats Cookie

Servings - 3 - 4

INGREDIENTS
Raisins - 200 grams
Hot water - 500 milliliters
Butter - 150 grams
Brown sugar - 150 grams
Vanilla extract - 1 teaspoon
Wheat flour - 200 grams
Oats - 200 grams
Baking soda - 1/2 teaspoon

PREPARATION
1. Soak 200 grams raisins in 500 milliliters of hot water for 10 minutes..
2. In a mixing bowl, add 150 grams butter, 150 grams brown sugar and mix it well.
3. Now, add 1 teaspoon vanilla extract, 200 grams wheat flour, 200 grams oats, 1/2 teaspoon baking soda and mix it well.
4. Then, add 200 grams soaked raisins in it and mix it well.
5. Take some mixture in your hand and shape it into a ball.
6. Place it on a baking tray and flatten it with your hand to make a round shape.
7. Preheat the oven to 320°F/160 °C. Bake for 15 minutes.
8. Serve.