Recipes: An ode to oats

T-Mag Thursday 26/September/2019 12:05 PM
By: Times News Service
Recipes: An ode to oats

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.’