Oats for dinner is a nourishing bowl of oats cooked with ginger, chillies and loads of seasonal vegetables, topped with a protein of your choice, to make a fully balanced meal in a bowl
This post was first written in May 2007. I’m surprised that I was eating bowls of oats for breakfast, lunch or dinner even in the days before oatmeal bowls (or meals in bowls in general) became trendy.
Oats, like most other grains is hugely versatile, moving from breakfast to a main meal with much ease. For breakfast, I like my oats made into a thin, runny porridge with milk, some cardamom and powdered jaggery. Thin enough to pour into a mug and sip at leisure. You’ll find a bunch of oats breakfast recipes further down in the post…
For a heavier meal such as a late breakfast / early lunch or dinner, I prefer it like the bowl in this post. This oats for dinner recipe combines oats with 4-5 times the quantity of vegetables. Toasting the oats before preparing this dish ensures that it still retains a texture after cooking and doesn’t turn slimy. Use all the seasonal vegetables you can find in the fridge. You can use a bag of mixed frozen vegetables as a substitute. I insist that you chop up the green chillies, ginger, onion and tomatoes fresh, because these will add a ton of flavour to your nourishing bowl of oats for dinner. Oats can do with that flavour boost to make it appealing to the tastebuds.
As a bonus, I sometimes go ahead and top it with pan fried cubes of paneer (vegans can use tofu). A fried egg on top is also a good option for those who eat eggs. This adds a dash of extra protein to the bowl, keeping you full for longer.
Sprinkling a spoonful of sunflower, pumpkin or chia seeds adds the nourishing element of healthy fats to your bowl, making it a complete meal.
This oats for dinner recipe is very handy when you have to make dinner for one or two people. It is also perfect for a weeknight dinner when you come in tired and are in no mood to make anything elaborate. A regular oats porridge for dinner is not something that floats my boat. Hence this nutritious, filling, Indianised oats porridge, made along the lines of oats upma is my favourite. Trust me, this will end up becoming your go to dinner on busy weeknights.
Some topping ideas for savoury oatmeal bowls
- Pan fried paneer / tofu / halloumi
- Pan fried golden mushrooms
- Fried egg
- Boiled egg, halved and seasoned with salt and pepper
- Chia seeds
- Toasted sesame seeds
- Sunflower / pumpkin seeds
- Pan fried spinach or any other seasonal greens
Oats breakfast recipes
- Healthy breakfast meal planning for the week using oats
- Pumpkin Oats Porridge
- Oats Banana Buttermilk Pancakes
- Spiced chocolate oatmeal
- Savoury baked oats
- Overnight oats – 3 ways
Originally published on May 01, 2007. Updated with new photos and text.
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