I love starting my mornings with a filling and healthy breakfast, and one of my go-to options is Quaker Instant Oatmeal. This delicious original flavor oatmeal comes in convenient packets that only take a few minutes to prepare. Each packet contains 0.98 oz (28 g) of oatmeal, and a box of 12 packets gives you a total of 11.8 oz of oatmeal.
To switch things up and add variety to my breakfasts, I recently tried making Oats Uthappam with Mushroom Topping using instant oats. This Indian-style savory pancake is typically made with rice and lentil batter, but instant oats make for a healthy and delicious alternative. The recipe also includes sautéed mushrooms as a topping for added flavor and nutrition.
To make the oats uthappam, I mixed instant oats, semolina, yogurt, water, and some spices in a bowl to form a batter. I then let the batter sit for a few minutes to thicken. Next, I heated a non-stick pan on medium heat and added a ladleful of the batter to it. I then spread the batter in circular motions to make a pancake-like shape. I cooked the uthappam for a couple of minutes until it started to brown on the bottom. I then flipped it over and cooked it for a minute or two more until it was fully cooked.
For the mushroom topping, I heated some oil in a pan and added sliced mushrooms, onions, and garlic. I cooked the mixture until the mushrooms were brown and tender. I then seasoned the mushroom mixture with some salt, pepper, and dried thyme.
To serve, I topped the oats uthappam with the mushroom mixture and some chopped cilantro. The result was a delicious breakfast that was both filling and packed with protein and fiber.
If you prefer making your own instant oatmeal, then Homemade Instant Oatmeal with Brown Sugar, Chia, and Flax is the perfect recipe for you. This recipe lets you control the ingredients and flavors of your oatmeal while also giving you the convenience of instant oatmeal packets.
To make the homemade instant oatmeal, I combined quick-cooking oats, chia seeds, ground flaxseeds, brown sugar, cinnamon, and salt in a bowl. I then portioned the mixture into small resealable bags for easy storage and portion control. To prepare the oatmeal, I added one bag of the mixture to a bowl along with some boiling water and let it sit for a couple of minutes to fully absorb the water.
This homemade instant oatmeal is not only healthier than store-bought options but also saves you money in the long run. The addition of chia and flax seeds also adds a boost of healthy omega-3 fatty acids and fiber.
Whether you prefer store-bought instant oatmeal or making your own at home, there are endless options for delicious and healthy breakfasts that will start your day off right.
OATS UTHAPPAM WITH MUSHROOM TOPPING RECIPE / INSTANT OATS UTHAPPAM
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