Clean and chop all the vegetables you want to use.

I used onion, tomato, carrot, corn kernels and green peas. Some coriander (cilantro) leaves for freshness.

You can use beans, green onions, finely chopped cauliflower or broccoli and capsicum as per your choice. Make sure not to overload with vegetables.

Take a large pan and add a cup of oats in it.

Add two cups of water and mix well.

Cook the oats in medium heat for around ten minutes. Cover the pan with a lid and stir in-between once or twice.

Rolled oats took ten minutes to get cooked. If you are using instant oats then reduce the cooking time to five minutes as per the manufacturer says.

Use proper size pan as the cooking oats may tend to bubble and create extra froth.

Oats when cooked to the 3/4th stage, open the lid and add a cup of water to adjust the consistency of the masala oats.

Mix with a ladle and add fine chop ginger and garlic.

Add onion, tomato and all the vegetables one by one.

Now add the chilli powder (1/2 tsp) as per taste and cumin powder (1/4tsp).

Mix the veggies and masalas with the oats.

Cover with the lid and cook for five more minutes.

Now add a pinch of garam masala and salt as taste(1/2 tsp).

Add a tbsp of coriander leaves and mix well.

Let the spicy masala oats come to a boil. Switch off and serve warm.