Golden Oat And Vegetable Hash Recipe

About this recipe

Golden Oat & Vegetable Hash is a nourishing and flavorful British breakfast that combines the earthiness of masala oats with the crunch of fresh vegetables like carrots, cucumber, and mooli radish. Perfect for a chilly UK morning, this dish is spiced just right for a medium palate and delivers a satisfying high-protein meal to kickstart your day. Cooking it is a breeze—just sauté the diced vegetables, simmer the oats with water and protein powder, and finish with a dash of lemon juice for brightness. Packed with 1038 calories and 37g of protein per serving, it’s ideal for anyone looking to stay energized and maintain their health goals. Serve warm, and enjoy the comforting, hearty flavors that make this dish a breakfast favorite.

Ingredients

• - Saffola Classic Masala Oats
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g
• 250 Ml Trs Lemon Juice 250Ml
• 500G Nuzest Smooth Vanilla Clean Lean Protein Powder

Instructions

1. 1. Peel and dice the carrots, cucumber, and mooli radish into small, even pieces for consistent cooking.
2. 2. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
3. 3. Add the diced vegetables and sauté for 8-10 minutes until they soften and develop a slight golden color.
4. 4. Mince the garlic cloves and stir them into the skillet, cooking for 2 minutes until fragrant.
5. 5. Add the Saffola Classic Masala Oats to the skillet, stirring to combine with the vegetables.
6. 6. Gradually pour in 300 ml of water, stirring continuously to prevent lumps, and bring the mixture to a simmer.
7. 7. Sprinkle in the Nuzest Smooth Vanilla Clean Lean Protein Powder and mix thoroughly to distribute evenly.
8. 8. Season the mixture with salt and black pepper, adjusting to taste as needed.
9. 9. Continue cooking for 5-7 minutes, stirring occasionally, until the oats are fully cooked and the mixture thickens.
10. 10. Remove the skillet from heat and drizzle with freshly squeezed lemon juice for a burst of freshness.
11. 11. Serve the oat and vegetable hash warm, garnished with additional black pepper if desired.