Go Back
+ servings
Collage of 4 savory vegan instant oatmeal recipes.
Print

4 Savory, Vegan Oatmeal Recipes for Breakfast

4 healthy, savory, vegan instant oatmeal recipe ideas for breakfast. These are dump and cook recipe with minimal prep work and cook under 3 minutes. Perfect for busy weekday breakfast.
Course Breakfast
Cuisine Indo American
Prep Time 5 minutes
Cook Time 3 minutes
Servings 1
Calories 252kcal
Author Usha Rao

Equipment

  • Cutting Board and Knife
  • Spice grinder
  • Microwave Safe Ramekins or Bowls
  • Microwave
  • Spoon

Ingredients

Common Ingredients

  • 1 packet Instant Oatmeal Original or unflavored

Vegetable Masala Oats

  • 2 tablespoon chopped Carrots
  • 2 tablespoon chopped Green Beans
  • 2 tablespoon chopped Spinach
  • 1 tablespoon frozen Green Peas
  • teaspoon Chili Powder or Black Pepper Powder adjust to taste
  • teaspoon Garam Masala optional and adjust to taste
  • ¼ teaspoon Salt or to taste
  • teaspoon Cumin Powder or Cumin Seeds
  • teaspoon Garlic Powder you can use ¼ teaspoon if you like the garlic flavor
  • 1 teaspoon Oil or Vegan Butter
  • 1 cup Water less than a cup

Instant Oats Pongal

  • 1 ½ tablespoon Moong Dal
  • 4 Black Peppercorns adjust to taste
  • ⅛ - ¼ teaspoon Cumin Powder or Cumin Seeds
  • ⅛ - ¼ teaspoon Garlic Powder use as per your liking
  • ⅛ - ¼ teaspoon Salt
  • 1 teaspoon Vegan Butter or Oil
  • 1 cup Water less than cup

Savory Oatmeal Yogurt

  • cup Water
  • ½ cup Coconut Yogurt or any plant based yogurt
  • 1 teaspoon Mango Pickle or pickle of your choice adjust quantity to taste

Oats with Nuts & Seeds

  • 1 Packet Instant Oatmeal
  • cup Water
  • 1 teaspoon Coconut Garlic Podi or spice powder of your choice check notes
  • ½ tablespoon Hemp Seeds
  • 1 tablespoon Roasted Peanuts light crushed

Instructions

Vegetable Masala Oats

  • Chop veggies into small pieces. You can do this night before and store the veggies in the fridge.
  • Take instant oatmeal in a microwave safe bowl. I used a ramekin but a cereal bowl works the best. Add veggies, seasoning and less than a cup of water. You can use curry powder or pav bhaji masala for seasoning.
  • Microwave for 1½ of minutes. Stir and continue to cook for another minute, stirring every 20 seconds.
  • Cooking time depends on the power of the microwave. Cook until veggies are soft. Oatmeal cooks in 1½ minutes and extra cook time is for veggies.

Instant Oats Pongal

  • Grind moong dal, cumin seeds and black pepper corns to a fine powder. I recommend fine powder. For more flavor, wash, pat dry, dry roast moong dal and let cool. Then grind to a fine powder. You can make a big batch and store in a ry container, use as needed. Check notes below.
  • Take oatmeal, moong dal powder, salt, vegan butter or oil, water in a microwave safe bowl. Give a good stir to evenly mix everything.
  • Microwave for 2½-3 minutes or until moong dal powder is cooked. First cook for 1½ minutes, stir and cook until done, stirring every 20 seconds. Keep an eye on the pongal after 1½ minutes as it can overflow when cooking.

Savory Oatmeal Yogurt

  • Take oatmeal and water in a microwave safe bowl and cook as per packer directions or for 1½ minutes.
  • Cool oatmeal until lukewarm and add yogurt. Mix immediately.
  • Add some pickle to taste, mix and serve.

Oats with Nuts & Seeds

  • Cook oatmeal as per packer instructions or for 1½ minutes in the microwave.
  • Add coconut garlic powder or any seasoning of your choice and mix. Or prepare an instant spice mix by lightly crushing together roasted peanuts, cumin seeds and salt. You can sprinkle some garlic powder as well.
  • Sprinkle hemp seeds, crushed peanuts, coconut flakes and serve. I prefer these nuts and seeds. Feel free to use nuts & seeds of your choice.

Notes

  • Oatmeal - Recipe calls for instant oatmeal unflavored or original.  One packet is close to a ⅓ cup of instant oatmeal.  A substitute is ⅓ cup of quick cooking 1-minute oats.
  • Cook Time - In my microwave plain instant oatmeal cooks in 1½ minutes.  When using veggies or moong dal powder for oats pongal, cook for 2½ - 3 minutes stirring every 20 seconds after 1½ minutes mark.  Also keep an eye as it could overflow.
  • Veggie Masala Oatmeal - Use vegetables of your choice and cut into small pieces.  Use the veggies that cook fast.  I used chili powder, garam masala, garlic powder and cumin for seasoning.  Curry powder, pav bhaji masala or any curry powder that you like are a good seasoning for masala oats.
  • Oats Pongal - Key to pongal is moong dal.  Since this is an instant version and cook time is less than 3 minutes, grind moong dal.  For enhanced flavor, wash, pat dry, dry roast and then grind moong dal along with pepper corns.  You can use cumin as is or grind it along with dal.  Recipe above yields about 2½ tablespoon of powder. 
  • You can make big batch of pongal mix and use it as needed.  Even better is to mix a packer of instant oatmeal or ⅓ cup of quick oats and 2½ tablespoon of pongal mix and store in Ziploc bags or in mason jars.  If using mason jars, just fill it with water and microwave.
  • Oatmeal Yogurt - Use coconut yogurt or any vegan, plant based yogurt.  For seasoning, use mango pickle, vegetable pickle such as carrot cauliflower pickle, tomato pickle or lime pickle.  You can even use any spicy South Indian podi such as coconut garlic powder, idli podi, peanut podi.
  • Nutrition Values - are approximate.  Calories for each recipes is between 236-252 kcal.  

Nutrition

Calories: 252kcal | Carbohydrates: 30g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 53mg | Potassium: 221mg | Fiber: 5g | Sugar: 1g | Vitamin A: 39IU | Calcium: 46mg | Iron: 3mg