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Quaker Whole Oats
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Smita Srivastava
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Quaker Oats Baked Vegetable
Quaker Breakfast
7-8 french beans - cut diagonally into 1” pieces
1 medium size carrot - cut into ¾” pieces
¼ small cauliflower - cut into small florets (1 cup)
½ cup shelled peas
1 small potato - cut into cubes
100g small bottle ground (ghiya) - cut into cubes
Oats White Sauce
1 cup (100g) roasted Quaker Oats
3 cups (600g) skimmed milk
½ tsp pepper, salt to taste
2 tbsp tomato puree
Preparation
Pressure cook all vegetables with a little salt and ¼ cup water.
Switch off when hissing sound starts. Let pressure drop by itself.
Boil milk, add roasted Quaker Oats and stir till thick.
Add salt, pepper and tomato puree.
Add boiled vegetables to sauce and transfer to a baking dish. Sprinkle some Quaker Oats.
Pre-heat oven. Bake for 20 mins at 200°C.
Grill for 5 mins, if not browned.
Serve hot with any soup and multigrain bread for a wholesome meal.
Ingredients
Preparation
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Quaker Oats Baked Vegetable