5 Ways to Make Oats Fun!

It is a common grouse that anything that is healthy is never tasty and vice versa! But, it does not have to be that way anymore. A little imagination and creativity can go a long way in making healthy food, mouth-watering and delicious. Here, we share oats recipes with a twist…

Oats, a rich source of fiber, protein and magnesium, is a popular health food. But so many of us balk at the thought of eating bland oats for breakfast. However, eating oats does not have to be a punishment. Here are a few cleverly tweaked recipes to make eating oats an enjoyable experience:

  1. Oats Kheer


  • 1 cup oats
  • 1/2-liter milk
  • 1tbsp dry fruits
  • Sugar/Honey if desired, according to taste

Method: Roast oats well in a pan. In another pan, heat milk and add sugar. Once the milk is warm, add the oats to it and keep stirring. Once the mixture thickens, add dry fruits like almonds, cashews, dates and cardamom to the mix as well as the sugar/honey. Stir well. Fresh fruits such as bananas and mangoes can also be added.

  1. Oats Bhurji


  • 2 tbsp oats
  • 2 eggs and 4 egg whites (vegetarians can replace this with paneer)
  • 3 tbsp oil
  • 1 chopped onion
  • Green chilies
  • Tomatoes (if you like)
  • Salt

Method: In a big bowl, whisk together eggs, oats, vegetables, green chilies, tomatoes and salt. Heat oil in a large pan and add the egg mixture to it. Let it cook for some time before scrambling the mixture. Cook some more till it is dry. Take off the flame, garnish with coriander and serve.

  1. Oatmeal Cookies


  • 3 cups oats
  • Cinnamon powder, a large pinch
  • 2 eggs
  • 2 cups of butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup all-purpose baking flour
  • 1 cup finely powdered oats
  • Vanilla extract

Method: In a bowl, whisk together butter, brown sugar, white sugar, cinnamon powder, vanilla extract and slowly beat in the eggs one at a time. Then slowly, combine the flour, baking soda, salt and add the oats. The mixture will be thick and you will have to use a spoon to place small blobs of the mixture on the baking tray. Maintain at least a 2-inch gap between each cookie. Bake in a pre-heated oven at 170 degrees C for 8-10 minutes.

  1. Oats Cake


  • 1 cup oats
  • 1 and half cups boiling water
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1/2 cup butter
  • Flavoring of your choice
  • 1 teaspoon baking soda
  • 1 cup oats flour
  • 1/2 cup all-purpose flour

Method: Preheat the oven to 170 degrees C. Grease a baking tray and keep it ready. In a bowl, mix the boiling water and oats and let the oats soak up the water. Cream together the butter, white sugar and brown sugar. Gently add eggs to the mixture one at a time. In another bowl, mix the baking soda, a pinch of salt, flavor and both the flours. Mix well. Add half of this mixture to the butter mixture followed by the soaked oats and keep stirring all the while to avoid lumps. Add the remaining flour, mix well and pour in the baking tray. Let your cake bake for about 30-35 minutes.

  1. Oats Parathas


  • 2 cups whole wheat flour
  • 1 cup whole oats
  • Salt
  • Oil
  • Turmeric, chili powder, amchur powder – a large pinch each
  • Water for making the dough
  • Hot water for soaking the oats

Method: Mix whole wheat flour, 1 teaspoon oil, salt and water to make thick dough. The dough must be a little harder than your regular paratha dough. In another bowl, take the soaked oats. Make sure that the water from the oats is completely drained out. Add the spices along with some salt to the oats and mix them well. Roll out chapattis with the whole wheat dough and with the help of a spoon, place the oats mixture in the middle of the chapatti. Bring the edges of the chapatti together to close the stuffing in and then, once again, roll it as finely as possible. Take care that your paratha does not split or the stuffing will be lost. Heat a non-stick pan and roast the paratha on both sides with a little oil/butter till it turns golden brown. Serve with curd, pickle and salad.