Soupy Oats [Zero Oil]

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4.60 from 5 votes

About Soupy Oats [Zero Oil]

Oats are fast becoming a staple in many households, thanks to their versatility and impressive nutritional profile. Not only do they taste great, but they also provide a wholesome boost of energy to start your day. If you haven't yet embraced oats, you're missing out on a delicious and nourishing way to fuel your body.
This Soupy Oats recipe combines hearty oats with a medley of fresh vegetables like green beans, bell peppers, carrots, and cabbage, making it a vibrant, zero-oil breakfast option. Topped with a sprinkle of seeds, it's a filling and guilt-free meal that keeps you satisfied all morning long. Dive into this comforting bowl for a tasty, nutrient-packed start to your day!
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Recipe Time & More

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Calories 171 kcal
Servings 2

Ingredients
 

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Instructions
 

  • In a pan boil about 11/2 glass of water. Once it starts boiling add all veggies tomato onion chili & salt. Cook covered for 6-7 min on medium flame Stir occasionally. If you have burnt too much water in this process add little more .
  • Add oats & all the seeds & powders mentioned above. Add lemon juice too. Adjust salt. Mix well . Remember it should have a soup like consistency.Cook for 3 min on medium flame. Garnish with coriander leaves . Serve hot.

Recipe Notes

  • You can add dried mixed herbs for extra flavor
  • You can use your combination of vegetables. It also tastes good with carrot,beatroot,tomato & spinach combination.

Additional Tips

  • For added crunch and protein, stir in roasted chickpeas or a handful of toasted peanuts just before serving—this gives the soup both texture and a nutty flavor punch without oil.
  • If you prefer a tangier profile, add a splash of lemon juice or a spoonful of amchur (dried mango powder) after cooking, which enhances the fresh vegetables' flavors and brightens the dish.
  • To make the oats extra creamy while keeping it dairy-free, simmer the oats in a mix of water and unsweetened almond or oat milk; this lends a richer mouthfeel that balances the spicy and tangy notes.
  • For a South Indian twist, sprinkle fresh curry leaves and a pinch of asafoetida (hing) during cooking—these aromatics elevate the overall flavor and add an authentic touch.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Please appreciate the author by voting!

4.60 from 5 votes

Recipe Nutrition

Calories: 171kcal | Carbohydrates: 31g | Protein: 7g | Fat: 3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.8g | Sodium: 1710mg | Fiber: 6g | Sugar: 3g

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Tanu Nigam
Tanu Nigam
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4.60 from 5 votes

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