Oats Recipe Archives - I camp in my kitchen

Eggless Mocha Oats Loaf | Whole Wheat Tea-Time Loaf | Chocolate & Oats Loaf Cake

Priya_Srinivasan — Wed, 10 Dec 2025 19:16:28 +0000

Delicious and healthy Oats and Chocolate Loaf recipe. Perfectly moist, mocha flavored, loaded with oats. A wholesome loaf, perfect for breakfast, tea-time or a guilt-free dessert.

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Apple Banana and Oatmeal Muffins | Vegan Fruit and Nut Muffins

Priya_Srinivasan — Sun, 11 Feb 2024 20:36:08 +0000

Apple Banana and oatmeal muffins, a vegan muffin recipe with whole oats and crunchy walnuts. A perfect vegan snack loaded with fruits and nuts.

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Multi-Grain Flakes & Flaxseed Spice Powder

Priya_Srinivasan — Sat, 16 Jun 2012 10:39:00 +0000

Being a South-indian, i love Spice Powders. They Come as a real help on a Lazy Day!!! Hot Steaming Rice, a spoon of Gingely Oil and a spoon of Spice Powder!!!!mmmmmm, Divine!!!! After seeing Dhaniya-Flaxseed Powder @ Priya's Place, i too thought of making something Spicy and healthy too. So, sort of mix and match, i tried this Spice powder, it was a super-hit and now-a-days, i always have it stocked in my Kitchen Pantry. I love this more than the normal Dosa-Milagai Podi for my Morning Idly/Dosa. Try it , you will definitely love it.

Ingredients

½ Cup Urad dal

¼ Cup Chana Dal

¼ Cup Peanuts, Skinned

¼ Cup Flaxseed

¼ Cup Multigrain Flakes (Oats, Rice, Barley and Wheat)

10-15 nos Red Chilies, Long Variety

Salt to taste

Method

Dry Roast all the ingredients separately. Let it cool.
Grind it to a fine powder in a Mixer. Store in an Air-tight Container.

Serve it as Accompaniment with your South-Indian Breakfast specials Idly/Dosa or Mix it with Hot steaming Rice with a Dollop of Ghee/ Gingely Oil, tastes great.

Sending this to Kitchen Chronicles - Go Nuts, happening @ Archana's Space, Event by Kalyani

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Whole Wheat & Oats Huajuan/Steamed Scallion Buns for #BreadBakers

Priya_Srinivasan — Tue, 14 Jul 2015 11:00:00 +0000

Before starting to the airport on July 4th, i literally hugged and kissed my Oven, Cooking range and my refrigerator and told them not to worry for being left unattended or less used for the next 2 months. This is my usual routine before leaving for vacation. For me baking is just like day to day cooking, making sambhar for lunch and baking bread for dinner or breakfast is an usual chore in my house.

But, when i m in Chennai for my vacation, i miss baking, the touch of yeast and smell of freshly baked bread is something that cannot be described by words. That is the reason i m into so many Bread baking groups. When Rocio of Kids and Chic announced Oatmeal as the theme for this Month's #Bread Bakers, i was literally scratching my head, i didn't want to miss it, but how do bake without oven??? Since bread bakers normally give us a broad theme, i chose to make a steamed bun for this month.

Huajuan or Steamed Scallion Buns, is steamed bun for Mandarin cuisine. I have already tried Banh Boa sometime back, so, i knew the taste and ease of making the same. But this time, i replaced half the flour with oatmeal and made these scallion buns for evening snack. I served them with some peanut and sesame sauce.

Source : here

Ingredients

1.5 cups Whole wheat flour (Chapathi flour)

1.5 cups Oats flour (i used quick cooking oats)

heaped teaspoon instant yeast

2 teaspoon sugar

½ teaspoon salt

1 cup warm milk + 2 or 3 tablespoon extra

Filling

4 tablespoon finely chopped scallions(green part only)

2 tablespoon sesame oil

2 tablespoon roasted white sesame seeds

1 green chili, finely chopped (optional)

Method

Take oats in a mixer and powder it. I measured 1.5 cups quick oats first and then powdered it.
Take both the flours together in a bowl, add yeast, sugar and salt. Mix well. Add warm milk to this and knead to form a soft dough.

Once you get a dough, knead it for few times to make it more soft. I coated my hands with little oil and kneaded the dough. Once done, let it rest covered for an hour or until it doubles in size. Mix the ingredients given under filling in a bowl and keep aside until use.

Once the dough doubles, punch it down and divide it into two portions. Roll a portion of dough, roughly into a rectangle, not too thick nor too thin. Spread a generous portion of the filling on it. Roll it tightly into a log. Divide the log into 1 inch pieces.

Repeat the same with the rest of the dough. Place the cut portions on the steamer plate and let it sit for 20 minutes to rise.
Since i used my idly steamer for this, i kept it ready on the stove while the bread was resting, so after 20 minutes, the water was boiling and ready.

Place the steam basket over the boiling water. Cover and cook for about 15-20 minutes or until the buns are done.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Oatmeal Bread themed #BreadBakers:

Agave Oatmeal Sour Dough Bread from My Catholic Kitchen

Applesauce Oatmeal Bread from Hostess at Heart

Banana Oatmeal Loaf from Basic N Delicious

Blueberry Currant Oatmeal Bread from Cindy's Recipes and Writings

Cinnamon Raisin Oatmeal Bread from Karen's Kitchen Stories

Honey Oatmeal Bread from Recipes, Food and Cooking

Honey Oatmeal Bread from A Day in the Life on the Farm

Honey-Oatmeal Muffins from A Baker's House

Honey Oats Bread Loaf from Gayathri's Cook Spot

Honey Nut Oatmeal Waffles from Magnolia Days

Honey Wheat Oat Bread from Hezzi-D's Books and Cooks

Irish Oat and Whole Wheat Bread from Cali's Cuisine

Lemon Blueberry Oat Bread from Kids & Chic

Multigrain Twist Bread from What Smells So Good?

Oat Breadsticks from Passion Kneaded

Oatmeal and Whole Wheat Rolls from Sneha's Recipe

Oatmeal Buttermilk Bread from Ruchik Randhap

Oatmeal Porridge Sandwich Loaf from Bakers and Best

Oatmeal Stout Loaf from Food Lust People Love

Oat & Honey Bread from La Cocina de Aisha

Oats and Millet Idli from Spice Roots

Oats Garlic Kulcha from SimplyVeggies

Peanut Butter and Chocolate Chips Oatmeal Scones from G'Gina's Kitchenette

Rolled Oat Sourdough Boule from A Shaggy Dough Story

Savory Oats Scones from Sara's Tasty Buds

Triple Seeded Oat Bread from Culinary Adventures with Camilla

Whole Wheat Honey Oatmeal Bread from Spill the Spices

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Honey Oats Bread, Fire up your Oven, Day 5

Priya_Srinivasan — Sun, 05 Apr 2015 15:30:00 +0000

We are starting the second week of Fire up your oven, April Baking mega marathon. Last week i blogged under the theme: Twist & Roll. This week's theme is Oats in bakes. I have planned for some breads, scones and some quick breads. In this genre, today i give you the best Oats bread you would ever bake. This bread was suggested by Veena as part of our Tame the Yeast theme of our regular blogging marathon. I couldn't bake it that time, but when i decided the theme for this baking marathon, the first bake i did was this super soft and fluffy oats bread. Try it you will definitely agree with me.

Source : Bakingdom

Ingredient

3 cups Bread flour/All Purpose Flour

¾ cup oats (i have used rolled oats)

2 ¼ teaspoon instant yeast

1 ½ teaspoon salt

1&¼ cup milk

2 tablespoons unsalted butter

¼ cup honey

For Topping

2 tablespoon warm honey

2 tablespoon oats

Method

I used my Food Processor to make the dough. In a large bowl, or the bowl of a your food processor, combine the flour, oats, yeast, and salt.
In another bowl, that can hold 2 cups measure, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the honey.

Pour the milk mixture into the flour mixture,knead until it just comes together to form a dough. Knead for 10 minutes, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about ½ to 1 hour.
Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean kitchen towel, and allow to rise until doubled, about an hour.

Preheat oven to 180 C. Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown. Transfer to a wire cooling rack and allow to cool completely before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

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Eggless Oats & Wholewheat apple Muffins

Priya_Srinivasan — Tue, 03 Oct 2017 13:24:00 +0000

I m baking after almost 3 weeks and blogging after a month. I normally blog atleast once a week, if i m not doing BM. But this month, i didn't touch my camera and enjoyed things as such, was off the social media for sometime, felt like a welcome break. Now after navrathri, i m trying to pep myself up, trying to be active in instagram and FB, and signed up for 4 weeks of regular BM.

The first week theme is kids delight, +srivalli jetti is celebrating her blog anniversary this month, and she hosts october kids delight inline with that.
Here is a simple muffin, which i made for the event. Post navrathri, there are so many apples and bananas lying on the table, i have 3 big ziploc full of frozen bananas and atleast 2 dozen apples in the fridge. So you will be seeing lots of apple/banana recipes coming up in my space all this month.
These muffins are very simple and easy to make, i have used my Eggless Whole Wheat vanilla cake recipe and improvised by adding oats to it. The muffins came out moist and fluffy. They make a great after-school snack for kids and definitely a lovely treat for parties or even as a return gift. With festive season around, they will make a great edible gift to any health conscious person.

Ingredients

1 cup whole wheat flour ( i use aashirwad brand flour)

1 cup quick cooking oats

1 teaspoon baking powder

¾ cup sugar

½ teaspoon baking soda

1 teaspoon cinnamon powder

½ teaspoon freshly grated ginger

2 nos royal gala apples, grated

¾ cup yogurt

½ cup milk or water

⅓ cup of oil, any neutral oil, i used coconut oil

¼ cup of chopped walnuts

Method

Preheat the oven to 180C. Grease a 12-hole muffin pan with oil or prep them with paper liners. I lined them with muffin liners.
In a large bowl take flour and oats together. Add sugar, cinnamon powder, ginger to this and whisk well.
In a measuring jug/bowl, take curd, add baking soda and baking powder to it and whisk well to combine. Let this sit for 5 minutes, it will bubble up. Add oil and milk/water to this and mix gently.

Now to the flour mix, add shredded apples, chopped walnuts and mix. The mixture will be a little clumpy.
Now slowly add the liquid mixture to the flour mix, using a spatuala slowly mix to form a homogeneous mixture.

Fill ⅔rd of each muffin hole with the batter and bake the muffins in the preheated oven for 20-25 minutes or until a tooth pick inserted in the center comes out clean. Mine got done in 25 minutes.
I baked in the gas oven, baking time vary from oven to oven, so kindly follow your oven settings.
Once done, remove the muffins from the oven, let them cool on a wire rack and store covered on the kitchen counter. It should stay good for 2-3 days, if storing more, refrigerate or even freeze it.

If serving from the fridge, warm it in the microwave fro 10-20 seconds.
If serving from the freezer, wrap them in alufoil, bake at 150 for 10 minutes and serve warm.

This is for Srivalli's Anniversary Celebration, with Kids Party

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Oats and Almond Bites

Priya_Srinivasan — Sun, 11 Jun 2017 12:30:00 +0000

Enjoying a dessert guilt-free, has become almost next to impossible. Not that i m afraid of the calories, but when compared to the amount of hardwork that goes in losing an inch or a kilo off your hips, it is definitely worth to shake your head signalling a No!

I cannot be on a diet, so i try to restrict myself to healthy options. Like this oats and almond bites, though i hardly eat one in a day, but when i did, i dont feel bad or fret or don't have to give explanation to the watchful eyes of my dear hubby!

These delicious almond and oats bites, can be made lil more delicious by adding some cocoa or some chopped chocolate while shaping them. You can also roll them in some chopped pistachios or cocoa or toasted coconut to make them more atttractive. They make a great gift for any occasion.

Ingredients(Makes around 20, depending on the size)
1 cup almonds
1 cup quick cooking oats
½ cup dessicated coconut
15-18 nos dates, seeds removed
2 tbso chia seeds (optional)
2 tablespoon coconut oil

Method

Toast almonds, oats and dessicated coconut separately in the microwave. To do this, take a microwave safe plate, spread the almonds, microwave high for 2 minutes, stop and stir after 1 minute.
Remove the almonds to another plate. In the same plate, add oats and microwave high for a minute. Remove it to the same almonds plate. Likewise toast dessicated coconut for 30 seconds.

Let the ingredietns cool completely. While they are resting, let us get the dates ready. If using dates with seeds, remove the seeds. Now take almonds, oats and dessicated coconut in a mixer and pulse them together to a coarse powder. Then add pitted dates to this mixture and pulse again in gaps for a minute, so it comes together like a ball.

Finally add the coconut oil to mixture, pulse once more and remove it to a flat plate. add chia seeds to it and start making small ping-pong sized balls. Store them in an air-tight container, i prefer to refrigerate as it contains coconut and in this hot climate, didnt want to take the risk.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Oats Adai | Oats & Lentils Adai Premix| Vegan

Priya_Srinivasan — Fri, 19 Mar 2021 08:22:00 +0000

Oats adai, a delicious breakfast made with oats and mixed lentils premix. A quick, no soak adai, and a vegan recipe, that gets ready in 30 minutes.

Jump to Recipe

What is Adai
Varieties of Adai
Oats Adai - No Soak Adai
The Ingredients
Step by Step Instructions
More Breakfast Recipes
Recipe
More Chutney Recipes
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What is Adai

Adai is a healthy, protein rich, nutrient dense breakfast. A South-Indian style pancake made of rice and lentils. A quick and easy thick dosai like dish, which doesn't need any fermentation. A quick soak for 3-4 hours, ground and poured immediately. So, Adai is a convenient recipe for many like me. I soak the ingredients overnight, grind it fresh in the morning, serve it for breakfast.

The traditional adai is made of rice and lentils and is naturally a vegan dish. Soak the ingredients for 3-4 hours minimum, grind it with chilies and spices. Usually, adai batter doesn't need any resting, but doing so, for an hour or two, enhances the flavor of the adai. Since, Adai ground with necessary spices, it usually doesn't require any chutney or sides and served with just butter and jaggery.

Adai & Aviyal, a stew made of mixed vegetables, cooked with coconut and chilies masala, topped with sour curd, is a popular dish in Tamilnadu and served as a weekend special in many restaurants.

Varieties of Adai

Adai can be made of other grains too. Barley Adai, made of barley and lentils. A mixed millet adai, made of 4 different millets and lentils. Jowar adai, made of sorghum and lentils. Varagu arisi adai, made of kodo millet and lentils. Another healthy multigrain adai, made of 7 different grains and lentils.

Oats Adai - No Soak Adai

Coming to today's recipe Oats Adai, a quick no soak adai recipe. I have made a coarse powder of oats and lentils and mixed it with water to make a thick batter.

This makes this recipe quick and easy. The Oats and lentils can be powdered ahead, and used whenever you want a quick meal.

I have added a delicious tempering of chilies, curry leaves and carrots to this batter, that makes the adai more colorful and flavorsome. You can onions, peas or even corn to this batter. A quick breakfast that gets ready in 30 minutes.

The Ingredients

Oats, I have used whole oats. You can also use quick cooking oats in the recipe.
Lentils, I have used a mix of moong dal, masoor dal and peanuts in the recipe. You can also add chana dal and tuvar dal or a mix of all four dals.
Rice, for crispy adai. Without rice, the adai will be soft, so a small amount of rice is added for the crispness. I have used basmati rice here, you can add any short grain rice.
Vegetables, I have added shredded carrots in the adai batter. As I have mentioned earlier you can use peas, corn, and onions too in the batter.
Spices, I have used ginger and chilies, to flavor the batter.
Tempering, regular tempering ingredients like mustard seeds, hing and curry leaves is used.

Step by Step Instructions

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Measure oats, moong, masoor dal, peanuts, and rice into a flat plate. Take all the ingredients in a mixer. Grind it to a fine coarse powder.
Take this coarse powder in a bowl, add required water to make a pourable batter.
To this batter add a tempering of mustard seeds, chilies, ginger, curry leaves and shredded carrot to the batter. Mix well and let it sit for 10 minutes.

Heat a pan, pour a ladle of batter in the center, spread a little, make a hole in the center, this ensures the pancake cooks evenly. Drizzle gingely oil. Cover and cook the adai for a minute or two, in a simmer flame. Flip and cook on the side.
Remove the adai and serve it warm with side of your choice or just butter and jaggery.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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More Breakfast Recipes

Recipe

Oats Adai | Oats & Lentils Pancake | No Soak Vegan

Course Breakfast, Brunch, Dinner

Cuisine Asian, Indian, South-Indian

Keyword Adai recipe, Easy adai recipe, How to make adai, Oats for breakfast, Oats recipe, Quick adai recipe, Readymade adai mix flour

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories

Equipment

Indian style mixie or any heavy blender
Cast iron pan/Tava for making the adai/pancake

Ingredients

1 cup Whole oats quick cooking can also be used
¼ cup peanuts
¼ cup moong dal split yellow lentils
¼ cup masoor dal pink dal
½ cup rice I have used basmati, any short grain can also be used
1 no carrot peeled and shredded
3 cups water As required to make batter
1 teaspoon salt or to taste
few coriander leaves chopped

Tempering

1 teaspoon oil
¼ teaspoon mustard seeds/kadugu
¼ teaspoon cumin seeds/jeera
3 nos green chilies finely chopped
½ inch ginger root peeled and chopped fine
⅛ teaspoon hing/asafoetida
a sprig of curry leaf

Instructions

Measure Oats, both the dals, peanuts and rice into a flat plate. Take the ingredients into a mixer and grind to a fine powder. It can't be ground super fine, it will fine but a bit coarse powder.
Take this ground powder into a bowl. Add salt and around 2 cups of water first, using a whisk stir to a make batter. The batter thickens as it rests. So add 2 cups first then we will add more as required. Let this batter rests for 10 minutes.
While the batter rests, let us make the tempering. Heat a pan with oil, splutter mustard seeds, crackle cumin, add chopped chilies, ginger and curry leaves to it. Saute for a minute. Finally add shredded carrots to this and saute for another minute for the carrots to wilt a bit.
Add this tempering and chopped coriander leaves to the batter and mix well. Add another 1 cup of water to the batter and mix again. As i mentioned the batter thickens as it rests.
Heat a tava, i used my cast iron tava for making the adai. Pour a ladle of batter in the center and spread into a circle. Do not spread too thin, adai is usually thick.
Spread the batter a bit into a circle using the back of ladle. Make a hole in the center, this ensures even cooking. Drizzle a teaspoon of gingely oil all over and the edges. Cover and cook in a medium flame for a minute or two.
Open the cover, flip and cook the other side for another minute. Remove the adai to a serving plate.
Serve the adai warm with any side of your choice. I served with Peanut-coconut and sesame chutney.

Video

Serve this quick and easy Oats adai hot straight from the tava and enjoy it with a side of your choice. I served it with flavorsome Peanut-coconut-sesame chutney.

More Chutney Recipes

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Apple & Oats Energy balls/Ladoos

Priya_Srinivasan — Sun, 06 Sep 2020 10:56:00 +0000

Apple & oats energy balls, aka Apple ladoos, a delicious treat made of fresh apples, oats and nuts , sweetened with dates. These energy balls are easy to make and a great snack on the go.

Have you ever felt this dilema of how to name your local food in English? I know there is no need to do it, but being a food blogger, if you have mixed audience, how to make your post reach them? Some tension.

These apple ladoos are a great dessert for any festival and they make a great edible gift during festivites. You can make them as balls or press them down on a flat plate and cut them into bars. They make a great snack anytime. Not only they satiate your sweet tooth, it is guilt-free too.

With fall season and fresh apples everywhere, these energy balls are perfect reason to try. These cute balls make a great after school snack for kids or a mid-morning snack for adults. Since they are shaped into ping-pong size balls, these energy balls are portion-controlled.

How to make it

First we need to dry roast oats and dessicated coconut separtely and keep aside. Once cool, grind them to a fine powder. These two add volume to the energy balls.

Process the dates to a smooth paste. I have used a soft variety of dates in this recipe, if using mejdool or other variety, do soak the dates in water to soften them which will make it easier while processing them .

Grate the apples and cook it in butter, add ground date paste, spices and saute until the liquid is completely absorbed. Tothis add the oats and coconut mixture, add nuts and when it comes together as a mass, take it off stove. Shape them into balls or squares and store in an air-tight container in the refrigerator.

The Ingredients

Apples, i have used royal gala apples
Dates, i have used soft iranian/persian dates for the ladoos, these don't need any soaking, just pit and process them to smooth paste.
Oats and dessicated coconut, i have used rolled oats, these 2 ingredients add volume to the energy balls.
Spices, cinnamon, nutmeg, candied ginger are used to flavor the ladoos. You can also use cardamom, cloves and saffron, it is a personal choice.
Fat, both butter and ghee are used in the recipe, if vegan, go for vegan butter/ghee.
Nuts, roughly chopped mixed nuts are added as the crunchy element in these energy balls. If allergic to nuts, feel free to omit them.

Apple & Oats Energy balls/Ladoos, No Sugar dessert

Apple & oats energy balls, a delicious treat made of fresh apples, oats and nuts , sweetened with dates. These energy balls are easy to make and a great snack on the go.

Course Dessert, Snack

Cuisine Indian, International

Keyword Apple recipe, Fall fruit dessert, Fall recipe, How to make energy balls, Ladoo recipe, No sugar dessert, Oats recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories

Equipment

Food processor/blender

Ingredients

3 nos Royal gala apples
12-15 nos dates, i have used soft iranian/persian dates pitted
¼ cup rolled oats quick cooking can also be used
¼ cup dessicated coconut + 1 tablespoon for coating the balls
¼ cup mixed nuts ( Cashews & almonds) roasted
1 teaspoon cinnamon powder
1 teaspoon candied ginger
¼ teaspoon nutmeg powder
2 tablespoon butter
2 tablespoon ghee

Instructions

Wash the apples well, Grate them fine. Take the dates, remove the seeds, grind them to a smooth paste. I used a soft variety, so didn't soak the dates. If using mejdool or any other variety, soak in warm water for 15-20 minutes, drain and then grind it to paste
Heat a wide pan, dry roast the oats and dessicated coconut separately. Take care not to burn them, it will spoil the taste of the energy balls.
Once roasted, let both the ingredients coolwell. Take them in a mixer, add candied ginger to it and grind them allto a fine powder
In the same pan, in which you dry roasted oatsand coconut, add butter and heat. Once the butter melts, add the shreddedapples and cinnamon powder. Saute it well for 10-12 minutes in a simmer flame.The apples should get soft well and change color
To the apples, add the dates paste and saute well for another 8-10 minutes. Both apples and dates should blend well and come together to a sticky paste.
Now to this add ground oats and coconut powder. This powder adds volume to the mixture and makes sure they come together as a mass, which will be easy to shape.
Now add 2 tablespoon of ghee to this and saute. Once it comes together as a mass, without sticking to the pan, remove it from the stove
Add chopped nuts to this and mix well. Let the mixture come to touchable warm.
Once warm, shape them into ping-pong sized balls, and roll each ball with dessicated coconut.

Notes

I have used soft iranian/persian dates for the recipe, which doesnt need any soaking and can be ground directly to fine paste.
If using mejdool or any stiff variety, soak them in water for atleast 30minutes, drain and then grind to paste.
I have used rolled oats for the ladoos, you can also use quick cooking oats
Spices used are of personal choice.

These delicious and flavorsome apple ladoos make a great edible gift to friends and families. Sweetened with dates they also make a great guilt-free snack for the calorie-conscious.

Some ladoo recipes to try

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Note : An old post, published on20th November, 2017 updated with new content.

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Poha-Oats & Peanut Ladoo Vegan,Gluten-Free

Priya_Srinivasan — Sat, 30 May 2020 09:35:00 +0000

Poha-oats and peanut ladoo, vegan energy balls made with rice flakes, oats and peanuts. A gluten-free, no white sugar, on the go snack.

These ladoos have made quite a round among-st my friends during Diwali. I made these energy balls few years back for a friend who was visiting from US. The laddu was such a hit, i have made them often for gifting to my friends and also for my kiddos snack box.

These Poha & Oats Ladoo or energy balls whatever you call them, are a quick snack to grab anytime. The nuts used in them give an instant boost in energy and also keep us satiated for a longer time.

I have used cane jaggery in the recipe instead of white sugar, which also adds up to the health quotient. These homemade quick to make snacks are always a better option than the store-bought sugary snacks.

These Oats and nuts ladoo/energy balls is a vegan, gluten-free and a healthy snack even for a diabetic. If you wish to add ghee, add a spoon or two, but they taste yum, without any fat. The peanuts, can be replaced with any nut of your choice, the prime fat here is the Nut butter, so have loads of it!

The Ingredients

Poha or Rice flakes, I have used white rice flakes to make these nut ladoos you can also use brown variety.
Oats, i have used rolled oats for the energy balls, quick cooking oats can also be used.
Nuts, i have used peanuts and almonds in the ladoo. You can use any nuts of your choice.
Jaggery, i have used cane jaggery in the recipe instead of white sugar
Spices, Cardamom and cloves are used to add flavor to the ladoo.

Poha, Oats & Peanuts ladoo

Poha-oats and peanut laddo, vegan energy balls made with rice flakes, oats and peanuts. A gluten-free, on the go snack.

Course Dessert, Snack

Cuisine Indian

Keyword Gluten free snack, How to make energy balls, how to make ladoo, jaggery based sweet, no sugar treat, Nuts ladoo, Party snack, Snack with nuts, Travel food, Vegan snack

Prep Time 20

Shaping the ladoos/Energy balls 10

Total Time 30

Servings

Calories

Equipment

Indian style mixie or food processor

Ingredients

1 cup Poha Flattened rice flakes
1 cup regular rolled oats quick cooking oats can also be used
1 cup skinless peanuts
¼ cup almonds
½ cup cane jaggery instead of white sugar, can be substituted with brown sugar
5 nos cardamom pods, seeds alone
a pinch of clove powder or edible camphor

Instructions

Dry roast oats, poha, almonds and peanuts, each separately. While dry roasting, keep the flame in medium and keep stirring frequently to avoid burning of the ingredients. Let the ingredients cool completely.
Take poha, oats and cardamom together in a mixer or your food processor and grind it to a fine powder. Keep aside until use.
Now take roasted peanuts and almonds into the mixer or food processor and pulse it to get a fine powder. Pulse it, we first want to powder it and then mix together.
Once the nuts are powdered, Now add the powdered oats and poha mixture to it and also the powdered jaggery and grind again for a minute or two.
While grinding, the nuts will start releasing its fat and the mixture will start clumping together.
Transfer the contents to a flat plate, and start making balls/ladoo by taking a handful of mixture and pressing it tight in your palms.
Store them in an air-tight container on the Kitchen counter for 2-3 days, if storing for more, i would advise to refrigerate it.

Notes

Roasting the ingredients is important. We are dry roasting here, take care not to burn the ingredients
I have used peanuts and almonds in the recipe. You can use equal quantities of both nuts.The nuts can be replaced with any other nuts of your choice
If you are not particular about keeping it vegan, add 2-3 tablespoon ghee/clarified butter while shaping the ladoo, for extra flavor.

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