I wake up most days thinking what to have for breakfast. It constitutes the most important meal for me personally.

Given that I have a massive sweet tooth, it is tough to stay away from peanut butter jam sandwiches, honey cereal or granola with berry yoghurt and fruits or simple blue berry muffins. However you regret these choices by lunch time since it makes me guilty reaching out for sweet treat after lunch.

I love a hearty breakfast, it just prepares you for the day ahead. Also the first thing I like doing once at work is to pour myself a nice cup of home made masala chai and let out my breakfast box. Ask my work mates and they would vouch for my masala chai getting the most amount of attention even on busy days. It’s cute to have them ask me to share some with them sometimes.

Off late I have been piling on the kilos and am trying to reduce my sugar intake early in the mornings. This led me to look out for savoury options for breakfast, I started with making Indian breakfast essentials Thalipeeth, Poha, Daliya, Besan Chilla and Upma but soon got bored.

Since I had already experimented with oats while making Idlis, I thought giving the humble Upma a uplift with this fab ingredient. And what do I say I am addicted to this recipe!

It’s easy to prep and make on busy work mornings. I usually don’t go by adding all vegetables as listed below but make use of whatever is in the fridge. Feel free to add or remove the vegetables listed and go by the ones which is easily available for you.

Cooking Time : 15 minutes
Ingredients

2 tsp canola oil
1 tsp cumin
1 green chilly finely chopped
1 white onion finely chopped
1 red bell pepper finely chopped
1 yellow bell pepper finely chopped
2 carrots julienned
1 cup spinach chopped
1/2 cup frozen peas thawed and washed
1 tomato finely chopped
1 1/2 tsp super seed powder
1 cup organic rolled oats
1 1/2 cup water
2 tsp coriander powder
1 tsp cumin powder
1/4 tsp red chilly powder
Salt to taste

In a wok heat some oil, add cumin seeds and green chilly.

Once it sizzles, add onion and cook them until they are translucent.

Add peppers, carrots to the mix and cook them for a few minutes.

Add spinach, tomatoes and peas to the mix and sauté them lightly. Add salt, super seed mixture and spices.

The super seed mixture I use has a mix of pumpkin seeds, sunflower seeds, flax seeds, chia seeds, wheat germ and some dried goji berries. This is rich in omega 3s, folic acid, fibre and other essential nutrients. I do not like having them on it’s own so disguise their presence. Adding the super seed mix in the upma gives it a good nutty texture.

Add rolled oats and mix them well in the mixture. You can roast the oats before adding them.

Once it is blended well with the vegetable mixture, add water and mix well.

Cook until all water has absorbed and the oats get a creamy consistency.

Serve hot and you are ready to tackle the day ahead. This stays good for 3 days if kept refrigerated in an airtight container.

 Until next time, happy cooking!