Oats Poha, a delicious and nutritious savory breakfast recipe made with rice flakes, veggies and spices. Full of flavor and easy to make. Vegan and Gluten Free Recipe.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 2 servings
  • Category: Breakfast
  • Cuisine: Gluten-free, Nut-free, Soy-free, Vegan

Ingredients

  • 1/2 cup rice flakes ((thick Poha))
  • 3/4 cup old fashioned Oats
  • oil
  • 1/2 tsp mustard seeds
  • 3-4 tbsp onion (diced)
  • 1/2 tsp chopped green chilies or chili flakes to taste (chopped)
  • nuts such as cashews/peanuts (chopped)
  • 1/3 cup potatoes ((cooked/boiled and baked))
  • 1/4 tsp turmeric powder
  • 1/2 cup other veggies like small carrots, peas, zucchini (chopped)
  • 1 tbsp cilantro (chopped)
  • lemon juice

Method

  1. Soak the rice flakes and old fashioned Oats in hot water, for 5 mins(just enough water to cover all).
  2. Or you can make this with only Oats. Add enough hot water to dampen them and let sit for 2 minutes. A bit of rice flakes in the mixture help the oats stay separate and not clump up)
  3. Meanwhile, heat oil in a pan on medium heat. Spread oil to evenly coat pan.
  4. Add the mustard seeds when the oil is hot. As soon as they start to sputter, add a few curry leaves and give it mix. Add 3-4 Tablespoons diced onion and chopped green chilies or chili flakes to taste. Cook until onions are translucent.
  5. Add nuts and cook for half a minute. Add the chopped cooked(boiled/baked) potatoes and turmeric powder, mix and cook for a minute. If you don't have cooked potatoes, chop uncooked ones into smaller pieces, microwave them a minute at a time till almost cooked, and then add to pan, or you can skip potatoes.
  6. Add other veggies like small chopped carrots, peas or zucchini. Mix and cook for 2 minutes.
  7. Add soaked oats and rice flakes, salt and mix well. Cook covered on low-medium heat for 3-4 minutes. Open, mix well and cover and cook for another 2 minutes.
  8. Sprinkle with fresh chopped cilantro and lemon juice and serve hot!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.