3 must-try oats recipes by Michelin Chef Vikas Khanna
Curd Oats With Parmesan Crisp
1 cup Quaker Whole Oats | Water flavoured stock | Star Anise green cardamom | Dried Rose Petals | 400 gms x 2 Greek Yogurt | Oil | Curry Patta | Whole Red Chillies | 250g Plums | 250g Cherries | Sugar | Baby vegetables | Amchur | Salt | 200 gms Grated Parmesan
Boil water and add flavoured stock, star anise, green cardamom and dried rose petals. Strain the mix
and add 100 gms of Quaker Whole oats, and leave it overnight.
Wake up to a ready mix of overnight oats and whisk it with yogurt . Transfer the mix to a 3” ring mould.
Tadka preparation: Sautee with rai, curry patta and red chillies. Pour the tadka over curd oats in the
Fruit Cuolis: Boil plums and cherries with sugar until soft and then mash and strain it. Place it in a pan
Garnish: Fry baby vegetables in a pan and season it with salt, amchur and red chilli powder. Empty the
pan and pour 200 gms grated Parmesan, to get a parmesan crisp that goes on top of the oat ring.
Remove the ring and add the garnish.
Marshmallows 2 cups | White chocolate 1 bar |Almond slice ½ cup | Sunflower seeds ½ cup | Pumpkin seeds ½ cup | Quaker oats 1 cup | Mixed sundried berries ½ cup | Melted dark chocolate ¼ cup
Melt marshmallow and white chocolate on a double boiler method and divide this mixture into two equal parts.
Roast nuts and seeds in a pan on medium heat for 5 to 7 minutes.
Roast oats in a pan on a slow heat for 5 minutes.
For the bottom layer of the granola bar, mix melted marshmallows and white chocolate with oats and berries.
For the top layer of oats bar, mix seeds, nuts and mixed sundried berries with the melted marshmallows and chocolate.
For setting up the granola bar, align a parchment paper on a baking pan and add the layered mixture.
Even it with a palette knife and set in the fridge for 10 minutes.
Add nuts and seed mixture as the top layer and set up again in the fridge for 2 to 4 hours.
For serving, cut oats bar into equal portions and drizzle melted dark chocolate.
1/2 cup Quaker Whole Oats | 100 gms Almond | 100 gms Hazelnut | 100 gms Cashews | 100 gms melon seeds | Organic Rose | Saffron green cardamom | 250 gms Khoya | 1 bel fruit | 100 gms spinach (blended) | Jaggery Powder
Add strained Thandai milk to ½ cup Quaker Whole oats and leave it overnight.
Dry roast the nuts and boil milk with nuts. Strain the nut mix
Layer 1: Mash Khoya with nut mix, add powdered sugar according to taste and set it in the jar.
Layer 2: Add the overnight thandai oat mix on top of layer 1.
Layer 3: Make a puree of bel pulp with spinach and jaggery and layer it on top as layer 3.
Top it up with crystal sugar, sesame seeds and nuts. Voila! You have your happy jar ready right there.