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This Mexican oatmeal bowl recipe is savoury, spiced, and loaded with toppings that make it feel more like a taco bowl than a bowl of oats.
Oats for breakfast don’t have to mean the same old sweet porridge every morning. This Mexican oatmeal bowl is a really fun way to eat oats if you’ve never tried them savoury before. The oats in the recipe are cooked with garlic, taco seasoning, paprika, and a squeeze of lime, and then topped with things like corn salsa, avocado, cheddar, and jalapenos. It takes about 15 minutes and feels a lot more like brunch than a regular bowl of porridge.
The recipe is completely customisable, so you can top it with whatever you enjoy. If your family already loves our high protein dosa or moong dal chilla for breakfast, this oatmeal bowl makes a really nice change on mornings when you want something quick and different.
Oats: I have used rolled oats which I have pressure cooked to help them cook fast and come to the perfect consistency.
Garlic: Minced and sautéed before the oats go in.
Seasoning: Taco seasoning, paprika powder, lime juice, and salt. These give the oats their Mexican flavour.
Toppings: Corn salsa, grated cheddar, avocado, and jalapenos.
Oil: For sautéing the garlic.
Richa’s Top Tips
Don’t overcook the oats. They only need 3-4 minutes of simmering after the water comes to a boil. Any longer and they turn gluggy and lose their texture. You want them cooked but still with a little body to them.
Adjust the water to get the consistency you like. Some people prefer their oats thick and porridge-like, others like them a little looser. Start with the 2 cups and add more if needed.
Make this fresh and eat it immediately. Oatmeal dries out and turns stodgy really fast once it cools. This isn’t a recipe you want to make ahead or save for later. It’s best eaten straight from the pot.
Go heavy on the toppings. The toppings are what make this bowl exciting. Don’t hold back on the salsa, avocado, and cheddar. They add freshness, creaminess, and flavour that the oats need.
Frequently Asked Questions
Is this recipe spicy?
It has a mild warmth from the taco seasoning and paprika, but nothing overpowering. If you want more heat, add extra jalapenos on top or a dash of hot sauce. If you’re making this for kids or someone who doesn’t like spice, reduce the taco seasoning slightly and skip the jalapenos.
Do I need to soak my oats before making this recipe?
No. Quick cooking oats don’t need soaking. They cook in just 3-4 minutes once the water comes to a boil. That’s what makes this recipe so quick.
Can I use instant oats or steel cut oats instead?
Steel cut oats need significantly more time and water, so the recipe would need to be adjusted quite a bit. You can use instant oats for the recipe though.
Can I make this vegan?
Yes. Just skip the cheddar or use a plant-based cheese, and make sure your taco seasoning doesn’t contain any dairy. Everything else in the recipe is already vegan.
Storage Tips
Best eaten fresh. This is one of those recipes that doesn’t store well. Oatmeal dries out and becomes thick and gluggy as it cools, so make only as much as you plan to eat right away.
Freezing: Not recommended for the same reason. The texture won’t come back after freezing and thawing.
Prep ahead tip: If you want to speed up your mornings, you can pre-mix the dry seasoning (taco seasoning, paprika, salt) and keep it in a small jar. When you’re ready, just sauté the garlic, add oats, water, the seasoning mix, and you’ll have breakfast ready even faster.
Serving Ideas
These Mexican oats are a complete breakfast on their own, but here are a few ways to make the morning even better:
With a Watermelon Lime Smoothie: A cold, refreshing smoothie alongside a warm, savory oatmeal bowl is a really good morning combination.
With a cup of Masala Chai: If you want to keep it simple, a hot chai alongside this bowl is all you need.
With Air Fryer Poached Eggs on top: A poached egg with a runny yolk over the savoury oats adds protein and makes the bowl even more filling.
Customisation Ideas
Add protein: A fried egg, grilled chicken strips, sautéed prawns, or even some black beans on top turn this from a light breakfast into a really filling meal.
Swap the toppings: Guacamole instead of plain avocado, pico de gallo instead of corn salsa, or sour cream and pickled onions for a completely different flavour profile. Use whatever you enjoy on your tacos.
Make it Indian style: Skip the taco seasoning and add cumin powder, turmeric, and a pinch of chaat masala instead. Top with chopped onions, tomatoes, green chutney, and sev for a desi savoury oats bowl.
Did You Know?
Oats are one of the few grains that actually lower cholesterol. They contain a soluble fibre called beta-glucan that forms a gel-like substance in your gut, which binds to cholesterol and prevents it from being absorbed into the bloodstream. Studies have shown that eating just 3 grams of beta-glucan a day, roughly one bowl of oats, can reduce LDL cholesterol by 5-10%.
If you’ve been eating oats the same sweet way every morning, give this savoury breakfast oatmeal bowl a try and see how you feel about savoury oats. I think one bowl is all it’ll take to convert you. Share your bowls with me on Instagram @my_foodstory when you make it.
Pressure cook oats along with garlic, salt, and water for about 2 whistles on high heat. Turn off the flame allow the pressure to release naturally.
Transfer to a bowl and taco seasoning, paprika powder, and lime juice.
Top with corn, salsa, grated cheddar, avocado and jalapeno. Serve hot.
Video
Notes
You can substitute Taco seasoning with any Mexican flavoured seasoning readily available at supermarkets.
I have topped my meal with my favourites like corn salsa and avocado. You can top it with any condiments like salsa verde, proteins like – grilled chicken or prawns, chipotle dressing, guacamole etc.,
This is a very quick recipe. Do not prepare it and store it for later as oatmeal can very easily become dry and gluggy.
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If you’ve ever wanted a homemade eggless mayonnaise recipe that uses whole ingredients, zero oil, is high-protein, and actually tastes good, this veg mayonnaise is what you’ve been looking for.
This veg mayonnaise recipe uses paneer and cashews, and it tastes so close to regular mayo that I can bet you won’t be able to tell the difference. The cashews give it a super creamy and smooth body; the paneer adds richness without making it too heavy. There’s some mustard, garlic, a touch of honey, and black salt, which brings that signature eggy flavour that most eggless mayos are missing.
If you’ve tried our boiled egg mayonnaise, then this eggless mayonnaise is the perfect replacement for your friends and family who don’t eat eggs. It works as a dip, a sandwich spread, a salad dressing, pretty much anywhere you’d use regular mayo. We keep a batch in the fridge at all times now because once you start making mayo at home, the store-bought stuff just doesn’t feel the same anymore.
Ingredients for Veg Mayonnaise
Paneer: Cut into small cubes to add richness and body to the mayo.
Cashews: Soaked in hot water for 10-15 minutes. These are what give the mayo its smooth, creamy texture.
Apple Cider Vinegar: For that tangy kick that every good mayo needs.
Mustard Sauce / Kasundi: Adds sharpness and depth to the flavour.
Garlic: Whole cloves blended in for a mild, savoury note.
Black Salt (Kala Namak): This is the secret ingredient. It gives the veg homemade mayo that subtle eggy flavour that most eggless versions are missing.
Honey: A tablespoon to balance the tang from the vinegar and mustard.
Salt: Just a pinch alongside the black salt.
Frequently Asked Questions
Can I use tofu instead of paneer?
Yes, firm tofu works as a substitute. The texture will be slightly lighter and less rich than the paneer version, but it blends just as smoothly. Make sure to drain the tofu well before using so the mayo doesn’t turn watery.
Why is my mayo runny?
Most likely the cashews weren’t soaked long enough and didn’t blend into a smooth paste, or too much water was added. Start with the 3 tablespoons of water mentioned in the recipe and only add more if it’s too thick. You can also try adding a few more soaked cashews and blending again to thicken it up.
I don’t have black salt. Can I skip it?
You can, but the mayo will taste different. Black salt is what gives this veg mayo that subtle eggy flavour that makes it taste like traditional mayonnaise. Without it, you’ll have a delicious creamy spread, but it won’t have that classic mayo character. Regular salt alone won’t replicate it.
Richa’s Top Tips
Soak the cashews properly. 10-15 minutes in hot water is the minimum. If they’re not soft enough, the mayo will be grainy instead of smooth. If you have time, soaking for longer gives an even silkier result.
Don’t skip the black salt. Regular salt and black salt do completely different things here. The black salt has a natural sulphuric quality that mimics the taste of eggs. Without it, the mayo will taste fine but won’t have that familiar eggy flavour that makes it feel like real mayo.
Blend until completely smooth. Keep the mixer running until there are absolutely no lumps or graininess left. This takes a little longer than you’d expect, but the texture of the finished mayo depends entirely on this step.
Use it at room temperature or chilled, not heated. This veg mayo recipe isn’t meant for cooking. Heat will cause it to split and change texture. Use it as a dip, spread, or dressing.
Adjust the consistency with water. If the mayo comes out too thick, add a tablespoon of water at a time and blend again until you get the consistency you like.
Storage Tips
In the fridge: Store in a clean, airtight glass jar for up to a week. It thickens slightly as it chills, so give it a good stir before each use.
Freezing: Not recommended. The paneer and cashew base separates once frozen and thawed, and the texture won’t come back even after blending again.
Freshness tip: Always use a clean, dry spoon when scooping out the mayo. Any moisture or food residue getting into the jar can cause it to spoil faster.
Serving Ideas
This veg mayo is incredibly versatile. Here are some of our favourite ways to use it:
As a dip with Air Fryer Sweet Potato Fries: Crispy fries with a bowl of fresh homemade mayo is the most classic pairing and always a hit.
As a dip with Chilli Lime Sweet Potato Wedges: The tangy, spicy wedges with this creamy mayo on the side are a really good combination.
As a sandwich spread: Mix in some finely chopped bell peppers, carrots, and spring onions and spread it between two slices of bread for a quick, filling sandwich.
With Chicken Shawarma: Use it as the sauce in your shawarma wrap instead of store-bought mayo. The garlic and mustard in it work perfectly.
Customisation Ideas
Garlic mayo: Double the garlic cloves in the recipe for a more intense garlic mayo that works really well as a burger spread or a dip for fries.
Spicy mayo: Add a teaspoon of sriracha or homemade chilli oil to the blended mayo for a spicy version that goes perfectly with wraps and sandwiches.
Herb mayo: Blend in a handful of fresh coriander or dill along with the other ingredients for a green, herby mayo that pairs beautifully with grilled chicken or fish.
Tandoori mayo: Add a teaspoon of Kashmiri chilli powder and half a teaspoon of roasted cumin powder to the blend for a smoky, spiced mayo that’s amazing with tikkas and kebabs.
Did You Know?
Cashews are one of the most popular dairy substitutes in plant-based cooking, and there’s a scientific reason for it. When soaked and blended, cashews break down into an incredibly smooth paste because of their high fat content, about 44% by weight. This fat is mostly oleic acid, the same type of fat found in olive oil, which is why cashew-based sauces and spreads feel rich and creamy on the palate without any dairy. No other nut blends as smoothly or mimics dairy as closely, which is why cashews show up in everything from vegan cheese to ice cream.
Once you see how easy this veg mayonnaise is to make and how good it tastes, I don’t think you’ll go back to the packaged stuff. It takes about 20 minutes, uses simple veg mayonnaise ingredients, and works with pretty much everything. Tag me on Instagram @my_foodstory when you make it, I’d love to see what you use it with.
Creamy, high-protein, and made with whole ingredients, this Veg Mayonnaise recipe is a complete game-changer. Use it in salads, dips, wraps, and sandwiches and you will never go back to buying it from a store!
Soak cashews in hot water for 10-15 minutes. Drain and discard the water it was soaked in.
½ cup broken cashews, ½ cup hot water
Add drained cashews and rest of all the ingredients listed to a mixer and grind until smooth. You will get a semi-thick mayonnaise, ready to use.
100 grams paneer, 1 tablespoon apple cider vinegar, 2 teaspoons mustard sauce / kasundi, 4-6 cloves garlic, ⅛ teaspoon salt, ⅛ teaspoon black salt / kala namak, 1 tablespoon honey, 3 tablespoons water
Veg mayonnaise may be used as a dip for Fries, Potato Wedges, Chips, Crackers etc.
2-3 tablespoons of veg mayonnaise mixed with finely chopped red bell peppers, carrots, broccoli & spring onion greens can be used as a sandwich spread on bread slices.
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