Recipes: An ode to oats
September 26, 2019 | 12:05 PM
by Oneza Tabish


This is a scrumptious and nutritious breakfast of oats and eggs served as an omelette


• 1 cup instant oats

• 2 eggs

• 1 onion, finely chopped

• 1 tomato, finely chopped

• 2tbsp parsley leaves, finely chopped

• 1/4 teaspoon chilli flakes

• 2 tablespoons milk

• 2 teaspoon olive oil

• Salt and pepper , to taste


• Take a bowl and whisk together all the ingredients except oil.

• Heat a pan, add oil and once hot, pour half of the omelette mix onto the pan and let it cook for a few minutes until the base is cooked.

• Flip the omelette and let it cook for another few minutes till done.

• Serve hot.


Make hearty cookies with just three ingredients thats power packed with the goodness of oats


• 2 cups oats

• 3 large overripe bananas, mashed

• 1/2 cup peanut butter


• Preheat the oven to 175C.

• In a large mixing bowl, add all ingredients and mix until well combined.

• Wet your hands and form 6 balls with the cookies.

• Line a large cookie sheet with parchment paper and place each ball on the lined mat.

• Press each ball into a cookie shape. Bake for 12 minutes, until slightly golden. Remove from the oven.

• Allow cooling on the mat for 15 minutes, before transferring to a wire rack to cool completely.


Creamy milk coupled with the goodness of honey and mango makes this smoothie a real breakfast treat!


• 1/4 cup mango peeled and diced

• 1/4 cup oats

• 1/4 cup cold milk

• 1/4 tsp honey


• Soak the oats in 1/4 cup of water overnight and refrigerate.

• Blend the oats with all the other ingredients in a mixie.

• Pour into a glass and serve cold.


A lip smacking snack in an Indian chaat version that is healthy to the core and can be munched without much guilt.


• 1 cup oats

• 1 cup yoghurt

• 1 tablespoon lemon juice

• 2 sprigs coriander leaves-finely chopped

• 1 cup tomato- finely chopped

• 1 small onion- finely chopped

• 1 tin canned chickpeas( drained)

• 1 1/2 cup cornflakes

• 1/2 teaspoon black salt

• Salt as per taste

• 1 tsp roasted cumin powder

• 1 green chilli- finely chopped

• 1/2 cup cucumber- finely chopped


• Roast the oats until light brown in colour in a pan. Transfer the roasted oats into a bowl.

• Add yoghurt , roasted cumin, black salt and salt to this and mix well. Keep aside.

• Take another bowl and add cornflakes, chickpeas, onions, cucumber, tomatoes, coriander leaves, salt, green chillies, lemon juice and gently mix again.

• Now combine both the prepared mixtures and top with tamarind chutney and green chutney.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’

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