Delicious Recipes with
Saffola Oats

Chocolate oats fondant
2mins Recipe
Chocolate oats fondant
    • Butter, melted for brushing the ramekins 1 tbsp
    • Cocoa powder, for dusting 1 tsp
    • Dark chocolate, chopped into small pieces 2 bars (regular)
    • Butter, cut into ½ inch pieces ¾ cup
    • Brown sugar, ground ¾ cup
    • Eggs 4
    • Egg yolks 4
    • All-purpose flour ¾ cup
    • Saffola Natural Oats-Plain,
    • ground into fine powder 3 cups
    • Baking soda 1 tsp
    • Cocoa powder 1 tbsp
    • Milk, to thin batter 1/2 cup


For the compote:

    • Strawberries, freshly cut 1 cup
    • Butter 1 tsp
    • Lemon juice 1 tsp
    • Brown sugar 1 tbsp
    • Balsamic vinegar 1/2 tsp
    • Strawberries, freshly cut 1 cup
    • Butter 1 tsp
  1. Brush the melted butter on the insides of oven-proof glass ramekins. Dust them with cocoa powder. Put in the freezer to set.
  2. Place brown sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Heat gently till the butter and chocolate melt. Whisk till well-combined. Remove from heat and cool for 5 minutes.
  3. In a separate bowl, beat the eggs and yolks with the brown sugar until the whisk starts leaving a trail. Fold in the flour, Saffola Natural Oats-Plain and baking soda into the eggs mixture and beat well.
  4. Pour the melted chocolate and cocoa powder into this batter, a little at a time, beating it well between additions. Add a little milk to thin the batter.
  5. Take the ramekins out of the fridge and pour this batter in equal quantities into them. Put back in the freezer for 20 minutes.
  6. Bake in a preheated oven at 190° Celsius or till the fondant rises and flowers out of the ramekins (approx 8 minutes). Allow it to rest for 2-3 minutes.
  7. Add strawberries, butter and brown sugar in a pan. Simmer for 5 minutes on low fire.
  8. Add lemon juice and vinegar to it. When the strawberries release a little juice, the compote is ready.
  9. Pour the compote on the side the fondant and serve immediately.

Oats set dosa
2mins Recipe
Oats set dosa
  • Saffola Natural Oats-Plain 1 cup
  • Poha (beaten rice) 1½ cup
  • Fenugreek seeds 1 tbsp
  • Chana dal 1 tbsp
  • Idli rice 2 cups
  • Urad dal 1½ cup
  • Water,for grinding 1 cup
  • Yoghurt 1 cup
  • Salt 1 tsp
  • Saffola Total-Pro Heart Conscious Oil 1 tbsp
  1. Soak Saffola Natural Oats-Plain and poha in separate bowls.
  2. Add fenugreek seeds and chana dal to the soaked poha. Keep both bowls aside for 4-5 hours.
  3. Wash idli rice and soak in water – the water should rise above the rice till at least 3 inches. Do the same for urad dal. Keep both aside for 4-5 hours as well.
  4. After at least 5 hours, grind the soaked ingredients into a smooth dosa batter with as little water as possible.
  5. Mix yoghurt and salt and cover the batter. Ferment overnight or about 8 hours.
  6. Heat ¼ tsp Saffola Total-Pro Heart Conscious Oil in a non-stick pan.
  7. Pour two ladles of batter in the centre. Gently but quickly spread the batter into a 3-4 inch thick disc with the back of a bowl.
  8. Use the rest of the batter to make about 12 dosas. These will be thicker than regular dosas.
  9. Cover and cook each set dosa on medium to low flame for 3-4 minutes. Flip and cook for another 2 minutes.
  10. Serve the dosas hot, in sets of 3, with coconut chutney if liked.

Oats Alur Dom
50mins Recipe
Oats Alur Dom
  • Medium Potatoes 5 pc
  • Mustard Oil 3 tbsp
  • Bay leaf  1pc
  • Kashmiri Chilli ½ tsp
  • Coriander Powder ½ tsp
  • Turmeric Powder ½ tsp
  • Cumin Powder 1 tsp
  • Water 1 cup
  • Sugar ½ tsp
  • Onion medium 2 pc
  • Ginger ½ inch
  • Garlic Cloves 3 pc
  • Oats ¼ cup
  • Tomato Large 1 pc
  • Ground Cinnamon ¼ tsp
  • Ground Cloves ¼ tsp
  • Ghee 1 tsp
  1. Cut the potatoes into cubes and boil or steam till semi soft
  2. Cool them down. Heat mustard oil in a separate pan and add in the potatoes. Fry till golden on all sides.Keep aside to drain. Sprinkle ¼ tsp turmeric and kashmiri chilli powder on the fried potatoes and keep aside
  3. Grind the onion, ginger, garlic and oats into a chunky paste. Do not use water to grind.
  4. Grind the tomatoes into a chunky puree.
  5. In the mustard oil used to fry potatoes. Add the bay leaf. After about 10 seconds. Add in the onion, ginger, garlic and oats paste. Fry till the raw taste goes away.
  6. Then add in the rest of the powdered masalas, except cinnamon and clove powder. Then add in the tomato puree and cook till the masala leaves oil on the sides.
  7. Finally add in the potatoes along with ground cinnamon, clove, 1 cup water and sugar in the masala. Bring to a boil and cook till the masala begins to coat the potatoes.
  8. Before you serve, add in the ghee and serve hot with luchis

Oats and Coconut Chutney
20mins Recipe
Oats and Coconut Chutney
  • Fresh Coconut Chopped ½ cup
  • Ginger ¼ inch
  • Roasted Chana Dal 1 ½ tbsp
  • Coriander with tender stems ¼ cup
  • Green Chilli 1 pc
  • Oats    ¼ cup
  • Oil 1 tsp
  • Mustard Seeds ¼ tsp
  • Red Chilli Whole 1
  • Curry Leaves 1 sprig
  • Hing 1 pinch
  1. Grind the coconut. Ginger, roasted Chana Dal, green chilli, coriander stems and oats together.
  2. Heat oil in a pan, add mustard seeds, red whole chilli, curry leaves and hing. As it starts to splutter and the chilli begins taking blackish colour, transfer into the chutney.
  3. Mix well and serve with your appams, idlis, paniyaram and uch more

Toasted Oats Banana Shake
10mins Recipe
Toasted Oats Banana Shake
  • Oats ½ cup
  • Yoghurt ½ cup
  • Banana 1 pc
  • Water ½ cup
  • Honey 2 tspn
  • Cinnamon powder ¼ tsp
  1. Take the oats and toast until nutty.
  2. Take ¼ cup oats and blend with the water and strain to make oats milk.
  3. Put the oats milk and rest of the ingredients in a blender and puree well.
  4. Serve cold any time of the day.

Spinach and oats pancakes
2mins Recipe
Spinach and oats pancakes
  • Saffola Natural Oats-Plain 1 cup
  • Spinach,chopped 1 cup
  • Water ½ cup
  • Egg 1
  • Paprika 1 tsp
  • Salt 1 tsp
  • Spring onion,finely chopped 1 tbsp
  • Paneer (cottage cheese),crumbled ¼ cup
  • Saffola Aura Refined Olive & Flaxseed Oil 2 tbsp
  • Sundried tomatoes,roughly chopped 4 tbsp
    1. Blend Saffola Natural Oats-Plain with spinach and water until smooth.
    2. Pour the batter into a bowl, add egg and whisk well.
    3. Sprinkle paprika, salt and chopped spring onion, saving some for garnish if liked.
    4. Add crumbled paneer into the mixture and mix well into the batter.
    5. Smear a frying pan with Saffola Aura Refined Olive & Flaxseed Oil. Drop a ladleful of the batter and cook until it sets.
    6. Flip the pancake, add some sundried tomato on top and cook for 2 minutes.
    7. Repeat the process till all the batter is used. Serve hot, with added sundried tomatoes and spring onion on top if liked.

Red rice oats idli
2mins Recipe
Red rice oats idli
  • Red Rice - 2 cups
  • Urad Dal - 1 cup
  • Saffola Plain Oats - 1 cup
  • Baking Soda - 1/4 tsp
  • Salt - 1 tsp
  1. Soak Red rice and urad dal in enough water for 4-5 hours.
  2. Drain the water and grind the rice and dal mixture until smooth.
  3. Add Saffola Plain oats and leave the batter to ferment overnight in a warm place.
  4. Add baking soda and salt and mix well.
  5. Grease the idli moulds and pour the batter in the moulds.
  6. Steam the idli for 10-12 minutes.
  7. Serve hot with chutney.

Panta Bhaat
790mins Recipe
Panta Bhaat
  • Cooked Rice 1 cup
  • Oats    ¼ cup
  • Salt to taste
  • Mustard Seeds ¼ tsp
  • Curry leaves ¼ tbsp
  • Mustard Oil 1 tsp
  • Green Chilli Pickle  1pc
  • Red Whole chilli 1 pc
  • Coriander leaves chopped 1 tbsp
  • Lemon slice 1pc
  • Fried potato 1 potato
  1. Soak the cooked rice and oats in enough water to cover and ferment overnight.
  2. Heat oil in a pan and add mustard seeds, splutter and add the red whole chillies and curry leaves. Cook till the curry leaves develop colour and add the tarka into the last night’s ferment.
  3. Serve warm garnished with coriander leaves, lemon slice, fried potatoes and green chilli pickle.

Chana Dal Payassam
40mins Recipe
Chana Dal Payassam
  • Chana dal ¼th Cup
  • Oats ¼th Cup
  • Jaggery ¼th cup
  • Coconut ½ cup
  • Cardamom Powder ¼th tsp
  • Cashew nut 4
  • Ghee 1 tsp
  1. Roast the chana dal and oats till fragrant. Then add to a pressure cooker.
  2. Add in just enough water to submerge the dal lightly, and pressure cook over medium flame for 3 whistles.
  3. Let the pressure cooker cool down before opening. Bring back to heat and add in the jaggery softened with some hot water. Stir well until mixed. Mash the dal while heating.
  4. Add very little water to the coconut and puree in a mixer grinder. Put in a muslin cloth or a fine mesh and squeeze or press to take out coconut milk.
  5. Add to the pressure cooker, and switch off the heat. Finally add in the cardamom powder and allow to cook.
  6. Garnish with cashew nuts and ghee before serving.




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