Healthy Oats Recipes Ready In Under 10 Minutes

I am a morning person. An early riser who is on an achiever mode in the first few hours of her waking up.

The rested mind and body, exercise routine and having a planned to-do list for the day sounds like the perfect recipe to make each day its productive best.

I thought so too.

Until I realised the results I’d been receiving weren’t extraordinary in any way. Instead, by the time I sat down to analyse my progress. I’d be left shocked at how cranky, dissatisfied I felt despite toiling religiously at the times I knew I was at my best. The mornings.

Around a year ago, while discussing this problem with a dear friend, I received a startling query.

She asked me, “When do you have your breakfast and what do you eat?”

“I eat my breakfast after I’ve sent the kid to school. I usually fix myself a glass of milk or a sandwich that’s quick to prepare and fast to eat.”

“That’s it!” my friend exclaimed as if she’d just had a Eureka moment.

“What?” I was all confused wondering what was she getting at.

That’s when she went ahead to describe her findings at length.

“You wake up at 5 am every day?”


“What time do you eat your breakfast?

“Around 9-ish”

That makes it F-O-U-R hours since you woke up on an empty stomach. Can you now see what I’m getting at?” my friend was confident I had by now got the point she was making.

Comprehension evades me just in time when I’m counting on it as the last straw of hope to prove that am not as big a cuckoo I sometimes act like.

To my defence, I was armed with my time-tested excuse. “But I don’t get time to prepare something for myself and eat in the chaos of school days.” 

My friend wasn’t ready to be convinced by any of my excuses and after a discussion lasting another fifteen minutes, I was convinced that I must put to practice what I’d grown up learning.

Eat your breakfast within the first hour (if not within 30 minutes, which is the best strategy) of waking up to have an energetic start to your day.

While I could now clearly see the logic behind this advice, the biggest hurdle, making time to eat the breakfast and trying to keep it as healthy as possible (given the alarm bells in my recent medical tests) was quite an ask.

In the days that followed, I test tried a number of breakfast options (being constantly pushed by my friend).

Starting with keeping my breakfast in line with what I packed in Pari’s lunchbox to trying to go on an experimental spree.

The early results were favourable enough to keep me motivated to stick to my bestie’s advice.

My current challenge was, I wanted to finalise on a breakfast recipe that was healthy, filling (kept me feeling fuller for longer), had an almost zero prep time but was tasty, fresh, warm and quick to eat.

Finally, I zeroed in on oats.

Health Benefits of Eating Oats and Oatmeal Infographic - The Era I Lived In #oats #nutrition #healthbenefitsofoats #health #theerailivedin

Initially, I was amazed at why I had not thought about them any sooner because of the fact that oats in breakfast had been my breakfast of choice for years when I was working full time. Though at that time I was hooked on to the instant oats, this time I was hoping to cut off the added flavours by stirring up a simple recipe that suited my palate.

A quick Google search landed me with tons of oats recipes. While weighing in on how technique sensitive or time consuming they were, I finally have two staple recipes that work like a charm. Not only for me but for my whole family.

Before I share the two super simple recipes, that I have now stuck to for over 14 months, let me share with you a little secret.

Quick and Tasty Oats Recipes that are ready in under 10 minutes and make for a healthy, filling, breakfast everyday. #theerailivedin #breakfastrecipes #oatsrecipes #healthybreakfast

All the while I was experimenting with the various recipes Google showed me, my parents (especially mom) got really curious why was I hell-bent on keeping oats as the core ingredient. My father, who is a healthcare professional already knew the answer, but he wanted mom to find things out on her own.

This is because my mom is NEVER too happy if you recommend a recipe pointing out its “Good for Diabetic patients” potential.

If you’re not already aware, my mom has a number of chronic illnesses of which hypertension and diabetes (though under control with medications) have been a constant cause of our worry.

Anyway, I digress.

The following are the two recipes (one sweet and one savoury) that have finally been approved by my mom’s strict-for-good-taste taste buds.

And may I add, eating them regularly (around 28 to 30 days a month) have gifted us all with amazing results in our regular health checks.

With these sumptuous, healthy breakfast recipes, that I make time to eat early on, my mornings have become more productive, calmer and I have a day free of cravings, feeling happier and content than before.

Instant Almond Cinnamon Oatmeal:

Instant almond Cinnamon Oatmeal Recipe that's ready in the microwave in 3 minutes. #healthybreakfast #Oatsrecipes #theerailivedin #breakfastrecipes #Food

Servings: One

Difficulty Level: Easy

Cooking Time: 2 to 3 minutes


  • Oats: 1 cup (I use Quaker Oats)
  • Water: 1 cup
  • Milk/ Almond Milk: as per your liking
  • Ground Cinnamon: 1/2 Tsp
  • Honey: to drizzle
  • Soaked Almonds: 5 to 10 as per your liking
  • Nuts or Fruits of choice


  1. In a microwave-safe cereal bowl add the oats (I have used rolled oats to make this recipe but you can use steel cut oats as well) and enough water to cover them well.
  2. On full power microwave this mix for a minute.
  3. Take the bowl out of the microwave, gently stir to mix well. Add little more water (enough to allow the oats to cook through) and ground cinnamon powder. Stir well and microwave for another minute.
  4. Once done, remove the bowl from the microwave to test doneness. The oatmeal should be soft and mushy like porridge. If you’d like it mushier, add milk/ water to your liking and microwave for another 30 to 40 seconds.
  5. Once done, garnish it with peeled and chopped almonds (you can use the nuts or fruits of your choice) add milk (again the type and quantity is customizable) and serve drizzled with honey.
Instant Walnut Almond & Cinnamon Oatmeal Recipe that's ready in the microwave in 3 minutes. #healthybreakfast #Oatsrecipes #theerailivedin #breakfastrecipes #Food
Almonds & Walnuts together make a crunchy nutty addition to the oatmeal!

Tip: In the Mango season I add pureed mango or sometimes small cubes of the fruit for the added flavour and sweetness. Bananas and Apples also make great accompaniments with oatmeal.

Keeping a check on your portion size is the key to reaping long-term health benefits from this recipe.

Healthy Vegetable Oats Porridge:

Healthy Vegetable Oats Porridge Recipe- Quick & Healthy Breakfast Recipe that's ready in under 10 minutes and is loaded with the goodness of oats & fresh vegetables #theerailivedin #healthybreakfast #breakfastrecipes #food #oatsrecipes

Servings: One

Difficulty Level: Easy

Cooking Time: 8 to 9 minutes


  • Oats: 1 cup
  • A mix of cubes of carrots, peas and beans: 1/2 cup
  • Curry Leaves: 1 sprig
  • Onion: 1 medium
  • Tomatoes: 1 cup (finely chopped)
  • Mustard seeds: 1 Tsp
  • Red Chili Powder: 1/2 Tsp
  • Turmeric Powder: 1/2 Tsp
  • Vegetable Oil: 1 tbsp
  • Salt to taste


  1. Heat vegetable oil in a pressure cooker.
  2. Once the oil is hot, add curry leaves, mustard seeds and let them splutter for a few seconds.
  3. Add onion and fry until onion turns translucent.
  4. Add oats, carrots, beans and peas along with 3 cups of water, salt, red chilli powder (optional), turmeric powder and tomatoes.
  5. Pressure cook the porridge until done. (Approximately 1 whistle on high heat. Then simmer the heat and cook for 2 whistles on low heat).
  6. Remove the pressure cooker from heat and let the pressure release.
  7. Serve the porridge with yoghurt or home-set curd as an accompaniment.

Tip: The vegetables used can be modified as per personal liking. I cut and store vegetables in the fridge to save time in the morning.

If you do not like the addition of mustard seeds and curry leaves you can also replace it with a dash of fresh ginger, added along with the chopped onion.

P.S- Making room in life for an early, healthy breakfast is #3 in the 21 Steps To Build A Positive Life.

Download a free copy of the guide that talks in depth about the steps that are helping me build a more positive life.

You can find other recipes From My Kitchen’ here.

*Disclosure: As an Amazon Associate I earn from qualifying purchases.

Nimbu Ka Khatta Meetha Achar – Sweet Sour Lemon Pickle

Winters are the perfect time of the year to celebrate life with food. The ample fresh produce, vibrant vegetables and the joy of connecting with the extended family while soaking in the sun make this season my favourite.

Since childhood, I was a keen observer of the way my grandmother and aunt, worked hard to prepare varieties of pickles. At that time,  I barely had any understanding of any of the spices being used. However, my strong sense of smell was my guide. In my mind, even at the age of 5 -6 years I was making mental notes of how the ingredients smelled at every stage of their preparation.

I know, you must be wondering why didn’t I put my sense of taste to use, after all, it is the taste that really matters. Isn’t it?

The simple reason behind that is, we weren’t allowed to taste till the pickle was ready and had been first offered to the Almighty.

As a result, even today, the aroma of the food in its various stages of preparation is my guide to determine if the ingredients are well complimenting each other (especially for the recipes I recreate from my childhood memories). Though today, I do taste along the way to be sure of the taste of the food I serve to my family and friends.

One of my favourite wintertime recipes is the Nimbu ka Khatta Meetha Achar. Its tangy flavour paired with the mouth-watering flavoursome juliennes of ginger makes it a multi-sensory delight. The biggest plus point is the simple, forgiving nature of this recipe that doesn’t call for any expertise and always rewards with a lip-smacking treat in the end.

Nimbu Ka Khatta Meetha Achar:

Sweet & Sour Lemon Pickle - Read the full recipe on the blog!
The pickle gets darker in colour after jaggery has been added. However, if you choose to use sugar instead, the final product is lighter in colour.

Difficulty Level: Easy


  • Lemons – 1kg
  • Ginger (finely chopped into juliennes) – 200 g
  • Black Salk  (Kala Namak) – 50 g
  • Carrom Seeds (Ajwain) -20g
  • Black Pepper (whole) -50 g
  • Black Cardamom (Badi Elaichi) – 10 g
  • Cinnamon (Dalchini) – 10g
  • Cloves (Laung) – 10g
  • Jaggery (Gur) – 300 g (you can also use sugar 400 g)
  • Red Chili Powder – 20 g (optional)
  • Salt – 100 g
  • Glass jar to store the pickle


  1. Thoroughly wash the lemons and ginger and let them dry on a piece of cloth or you can even dry them by wiping with a soft cloth.
  2. Once completely dried, slice each lemon into four pieces/wedges. You can even let these pieces stay connected at one end to give the lemons a flower like an appearance. I cut the pieces through to get wedges that are easy to serve and save wastage in the long run.
  3. Gently squeeze the lemons and collect the juice in a bowl, leaving half the juice within the lemons. Take care to remove as many seeds you can, though if a few slip into the pickle, they do not alter the final taste.
  4. Grind all the whole spices in a dry grinder and mix them well with salt, red chilli powder (if using) and the finely chopped juliennes of ginger.
  5. In a deep bowl, mix the prepared spices and ginger with the wedges of lemon to coat the pieces of lemon well. If you’ve decided to keep the wedges connected at one end, make sure you thoroughly rub the spice mixture onto the wedges.
  6.  Before placing the prepared pickle mixture in the glass jar, make sure it is thoroughly cleaned and dried. Place the prepared pieces of lemon, in the glass jar and pour the squeezed juice over them. The juice should cover the pieces well. If the juice isn’t enough to cover, you can squeeze a few extra lemons and pour the juice to cover the pieces well.
  7. Tightly close the lid of the jar, wrap a muslin cloth over it and leave it on the terrace or your balcony at a spot that is exposed to direct sunlight for almost a month. The lemon wedges should get tender over time.
  8. Test the lemon wedges for tenderness. Once you’re satisfied with their texture, add coarsely chopped jaggery or sugar and mix well. Leave the jar in the sun, with a muslin cloth covering the lid for another 20-25 days.
  9. Once all the jaggery has melted, shake the jar well to mix the sweetness uniformly.

Sweet & Sour Lemon Pickle - Read the full recipe on the blog!

Serving Suggestion:

The pickle is now ready to be enjoyed with snacks and as a side dish during meal times. It also makes a great accompaniment with paranthas in lunch boxes.

Find other recipes From My Kitchen here.

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Til Ke Ladoo

It’s that time of the year when the freezing winters tempt us to spend as much time we can manage in the Sun. And what better way to chill out than bingeing on til ke ladoos, roasted peanuts and gazing the colorful kites fluttering in the winter breeze.

With the winter solstice just round the corner, I indulged in making a big batch of til ladoos that are easy to make and irresistibly tasty that no one can stop at gobbling one, two and sometimes even three .

There are a number of techniques of making this extremely simple, Makar Sankranti treat, but over the years my family has come to love the ladoos made the following way because they are packed with the chewiness of the toasted sesame seeds and just the right sweetness from jaggery from top to the core.

Til Ke Ladoo:


Servings: 30 approximately

Difficulty Level: Medium


  • Sesame Seeds (Til) – 1 kg
  • Jaggery (Gur) – 1 kg
  • Cardamom – 6 (optional)
  • Ghee (clarified butter) – 1  tbsp
  • Water – 2.5 cups


  1. Chop jaggery into smaller pieces and set aside.
  2. In a large wok toast the sesame seeds over medium heat. Stir continuously to allow even toasting, making sure their color doesn’t change. Toast well for 5-6 minutes and set them aside.
  3. In the same wok heat 2 to 3 cups of water and bring to a boil. Now add the chopped pieces of jaggery and stir well to make a uniform sugar syrup. The water amount needs to be adjusted to avoid the sugar syrup from being runny. The consistency should be that it coats the back of spoon.
  4. Turn off the heat and mix the toasted sesame seeds, powered cardamom seeds well. Now mix the tablespoon of ghee into the mixture. The mixing should be done quickly because we do not want the mixture to cool down.
  5. While the mixture is still hot but is cool enough to handle with hands, gently moisten the palm of your hand with water  and make ladoos of a size you prefer.
  6. The ladoos should be made quickly before the mixture cools down else it will be tough to bind them together.
  7. Do not waste time perfecting the shapes of ladoos. Reheating the mixture is best avoided.


Storage Suggestion:

Store the prepared ladoos in an airtight container in a cool, dry place. As these ladoos have a long shelf life, they can be made in bulk and savored all through the winters.

Find other recipes ‘From My Kitchen’ here.