Shake Up Your Morning Routine With These Turmeric Oats
In India, where I grew up, breakfast is always a vibrant affair, with plenty of spice and crunch. South Asian breakfasts tend to have a savory flavor profile: It’s not unusual to start the day with dosa (fermented rice batter crepes), idli (fermented rice batter steamed cakes), poha (flattened rice cooked in spices with potato), or parathas (stuffed wheat flatbreads), each deeply flavored with aromatic spices, herbs, and vegetables. Indian morning meals are a stark contrast to the sweet breakfasts—like French toast, pancakes, or the typical bowl of oatmeal topped with brown sugar or maple syrup—that are popular in America, where I live today.
Though I occasionally enjoy a bowl of sweet oatmeal when I’m out for breakfast, the porridge I’m served tends to be bland and one dimensional, with little flavor or texture, and I’m often left wanting more. I wondered: What would happen if I incorporated some of the savory notes I had grown up with into oatmeal?
The idea for these savory turmeric masala oats came about when I was chatting with my mother about my desire to find new ways to enjoy oatmeal. She suggested a savory twist: Why not prepare oatmeal with a tadka, a traditional South Asian cooking method? The technique involves frying spices in oil or ghee to release their fragrant flavors before incorporating the mixture into a dish. The idea was so simple, and, like my mother, absolutely brilliant. I gave it a try, and the oatmeal was delicious: Each bite was infused with the earthy flavors of cumin, black mustard seeds, coriander, red pepper flakes, and turmeric.
This savory oatmeal has since become my go-to method for preparing oats. To make it, I start by blooming the spices in hot oil, which helps transform their fat-soluble flavor compounds into more complex, aromatic ones that give the oatmeal a fragrant depth of flavor. Cumin is the star of the show here: It brings an earthy nuttiness that anchors the dish. Ground coriander adds a floral note, while red chili flakes provide just a hint of heat, making each bite slightly spicy without overwhelming the dish. Mustard seeds, another key ingredient, offers a delightful peppery crunch, providing texture to an otherwise smooth oatmeal. Onions and garlic, sautéed until translucent, bring a subtle sweetness that complements the spices.
After I prepare the tadka, I add tomato and bell pepper to the pot and cook them until softened before adding the water, salt, and oats. As the oats simmer, they take on the sweet, earthy flavors of the spices, tomatoes, and peppers. While I prefer using old-fashioned oats for their chewy texture and heartiness, you can easily substitute them with or quick-cooking oats if that’s what you have on hand. The key is to start with half the amount of water and add more as needed, and to reduce the cooking time slightly so the oats don’t burn or become too mushy. Avoid steel-cut oats, which take much longer to cook. And if you’re feeling adventurous, you can add a handful—say, two tablespoons—of other vegetables in addition to the tomatoes and bell peppers. I’ve experimented with adding mushrooms, carrots, and peas, which give the oats more color, flavor, and texture.
Once the oats are tender, all that’s left to do is topping the oats with fresh cilantro, lime juice, a halved boiled egg and some yogurt, if desired. The whole dish takes just 15 minutes to cook, making this a great option for busy mornings. You could even prepare a batch ahead of time and simply reheat it when you’re ready to eat.
If you’ve ever found yourself bored with regular oatmeal or simply want to switch up your morning routine, I recommend trying my recipe for savory oatmeal: It’s comforting, has a bold flavor, and comes together in less than 30 minutes. It might just become your new breakfast staple, like it has for me.
In a small pot or saucepan, heat oil over medium heat until shimmering. Add cumin seeds and mustard seeds and cook, allowing seeds to sizzle and pop, until they stop popping and darken slightly, about 30 seconds. Add garlic and onion and cook, stirring frequently, until onions are translucent and have begun to soften and brown around the edges, 3 to 4 minutes. Add coriander, red pepper flakes, and turmeric, and sauté until fragrant, 30 to 45 seconds.
Add tomato and pepper and cook until softened and pepper is bright green, 3 to 4 minutes. Add 1 1/2 cups water, salt, and oats, stirring to combine. Bring to a boil, then reduce heat to maintain a gentle simmer and cook uncovered, stirring gently and frequently, until oats have softened and thickened but mixture still flows slightly, 8 to 10 minutes. (For looser oatmeal, add water, 1 tablespoon at a time, until you reach your desired consistency.) Remove from heat and divide oats evenly between two bowls. Garnish with cilantro and serve with a squeeze of lime juice, halved boiled eggs, and yogurt, if desired.
Make-Ahead and Storage
Once cooled, the finished oatmeal, without the garnishes, can be refrigerated in an airtight container for up to 4 days. Leftover oatmeal can be reheated in the microwave or in a saucepan on the stove until warmed through; add water as needed to loosen. Garnish just before serving.
