Basic savory oats
There is a time and a place for a well made batch of masala oats, cooked lovingly with onions, spices, and veggies. Other days, you want a kitchen hack. This is one of those days. There is nothing that inspires laziness in me quite like “Breakfast for One” does, the family having left for work & school.
I tend to make 3-4 days worth of steel cut oats with no salt or sugar added. I add in a handful of slivered almonds, because they work well with sweet or savory flavors. (Besides, ALMONDS. Enough said.) This morning, I felt like a quick spicy pick-me-up. None of that brown sugar for me on this winter day!
I made a simple flavor profile. Clockwise from top: dried red chilis, urad dal, mustard seeds, turmeric powder, asfoetida powder, home-made ghee.
Once you have warmed your bland cooked oats to desired temp, adding water if needed, prepare the spices. Following quantities are for a small single serving.
I use the world’s tiniest wok-shaped thing for this. You could also call it a giant ladle. In any case, with any pot/pan/tool, do the following:
- Heat 1 tsp ghee
- Add 1/4 tsp mustard seeds. Count to 5. Add 1/4 tsp urad dal and 2″ of dried red chillis.
- When either the mustard seeds are done spluttering -or- the urad is turning red, whichever comes FIRST, take it off the heat.
- Add a dash of asfoetida & pinch of turmeric to the ghee. Dump the contents of your pan right away into the oats. You don’t want either of these last two spices to overcook.
- Mix in, then add salt to taste and eat it up!
For my oats I like to cook with Trader Joe’s Quick Steel Cut oats. These cook up in about 7 minutes, not including any optional roasting you might do. Some days I eat it with molasses & coconut, some days with spices, some days with just dried fruit & nuts. I like cooking the oats plain so that I can take it out of the fridge & do whatever I want with it every morning.