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Oats Chivda Recipe

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Adjust Servings:
2 cups oats
2 tbsp peanuts
2 tbsp almonds
2 tbsp cashew nuts
2 tbsp raisins
1 tbsp olive oil
1/4 tsp mustard seeds
1 dried red chili – broken into pieces
1 tsp salt
1/2 tsp sugar

Nutritional information

171 kcal
115 g
28 g
14 g
4 mg
18 g

Oats Chivda Recipe

    • 25 mins
    • Serves 6
    • Easy



    Oats chivda is a lip-smacking way of introducing oats as a snack in your diet which can be eaten any time with tea or coffee and it tastes great on its own as well. Kids would also love this nutritious and tasty chivda in their snack box. Oats are usually consumed as a porridge with milk for breakfast. However, this recipe adds a twist to the conventional oats and achieves a delicacy like no other with its unique savory taste! Prepare them once and enjoy them for several days as this savory snack tastes best even days after preparation.

    Health Benefits

    Oats are a good source of protein. They are packed with minerals like manganese, iron, phosphorus, and zinc which are essential for good health. Oats are also known to reduce blood pressure, blood sugar levels, and risk of type 2 diabetes. The beta-glucan in oats lowers cholesterol. This superfood is filling and hence helps in losing weight. They are an essential source of nutrition for individuals suffering from celiac disease or are gluten-sensitivity.

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    How to make Oats Chivda Recipe

    • In a pan, roast oats at low flame until golden brown and crisp.
    • Transfer oats from the pan to a large mixing bowl.
    • Heat olive oil, add mustard seeds and let them crackle.
    • Add peanuts, cashew nuts, and almonds to the pan. Roast till they turn golden brown.
    • Add dried red chili to the nuts. Take the pan off the flame.
    • Mix the nuts with the roasted oats in the bowl. Add salt, sugar, and raisins to the chivda mix.
    • Mix the chivda well so that all spices mix with the ingredients.

    Let the oats chivda cool and then transfer it to an airtight jar. This mixture will stay fresh and can be enjoyed for 15 days.

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