Quaker Introduces Awesome ‘Whole’some Oats for the first time in India

Quaker introduces Whole Oats with Chef Vikas Khanna, Pepsico India’s nutrition ambassador. The brand-new offering from Quaker which has now made its entry to Indian market is made from the choicest of varieties of “uncut A grade oats” and are bigger and bolder in size giving it a distinct grain bite. Quaker Whole Oats is a strong offering for the health and wellness conscious consumer.

With the aim to showcase Whole Oats as an appetizing and nutritious breakfast option, Chef Khanna, recognized a growing trend from oats lovers – overnight oats and incorporated Quaker Whole Oats in the two recipes which were created during a recent masterclass. Overnight oats are super-easy to prepare, portable, and a delicious way to get one’s day off on the right foot. One of the recipes, Thandai Oats, was loaded with the richness of dry-fruits and aromatic ingredients, layered together with overnight whole oats, spinach puree and topped with candied nuts. The other, Curd Oats with Parmesan Crisps, was an exciting mix of dried herbs, spices, cherries, plums, and baby vegetables which gave the regular “dahi” a makeover and amped it up for a tastier version.

With this, Quaker aims to provide not just an appetizing but a “wholesome” breakfast experience to evolved oats consumers who are looking to be fueled and energized until lunch. Furthermore, the brand is also set to cater to the palate of potential consumers who are constantly looking for ways to innovate their meals.

Nobel Dhingra, Associate Director - Quaker, PepsiCo India, said “At Quaker, we’re always excited to bring healthy and nutritious options to our consumers table and hence we’re glad to introduce Quaker Whole Oats for the first time in the Indian market. Continuing the versatility of this grain, oats, Quaker Whole Oats can be consumed directly in your porridge, in Indian meals, as well as in overnight oats. With its uncut, larger grain and richer texture, we’re sure it’ll be loved by oats lovers and health and fitness enthusiasts.”

According to PepsiCo India’s Nutrition Ambassador and Michelin Star, Chef Vikas Khanna, said, “Oats have greater health benefits than known by most of us today. A handful of oats mixed in any Indian meal enhances the health quotient multifold and whole oats are no different. Next time while you’re making a soup, khichadi, payasam, or overnight oats, don’t forget to use whole oats for its richer texture and mouthfeel.   Today’s masterclass was amazing and I am so happy to have received so many creative ideas from the audience, of using Quaker whole oats in their meals.”

Here are some of the recipes shared at the launch:

Both the recipes created by Chef Khanna, recognized a growing trend from oats lovers – overnight oats and incorporated Quaker Whole Oats. Overnight oats are super-easy to prepare, portable, and a delicious way to get one’s day off on the right foot. One of the recipes, Thandai Oats, was loaded with the richness of dry-fruits and aromatic ingredients, layered together with overnight whole oats, spinach puree and topped with candied nuts. The other, Curd Oats with Parmesan Crisps, was an exciting mix of dried herbs, spices, cherries, plums, and baby vegetables which gave the regular “dahi” a makeover and amped it up for a tastier version.

Thandai Oats

Recipe 1 - Thandai Oats

• Thandai mix
• 100g almonds
• 100g hazelnuts
• 100g cashew
• 100g melon seeds
• Organic Rose
• Saffron
• Green cardamom

1. Dry roast nuts
2. Boil milk with the nuts. Puree. Strain

Reserve strained nut mix

{Equipment: Induction cooker, heavy bottom frying pan, wooden spoon, spatula, Pan to boil milk 1 ltr capacity, immersion blender, bowls, spoons}

Layer 1 {khoya nut}

• 250g khoya/paneer/ricotta/chena
• Mash above with left over nut mix
• Add powdered sugar
• Use as first layer

{Equipment: Bowl, fork, spoon}

Layer 2 {overnight Thandai oats}

• Add strained Thandai milk to oats and leave overnight.
• Add over layer 1

{Equipment: Bowl, strainer, spoon}

Layer 3 {bel spinach puree}

• 1 Bel fruit
• 100g spinach, blanched
• Jaggery powder
• Puree bel pulp with spinach and jaggery
• Add over thandai oat layer

{Equipment: Immersion blender with jar, bowls, spoon}

Layer 4 {candied nuts}

• Crystal sugar
• Few nuts
• 50g white sesame seeds {til}
• Melt sugar in pan. Add nuts.
• Cool. Top bel layer

With a rolling pin, break down some of the above candied nuts. Add white sesame seeds. Sprinkle over.

{Equipment: Induction cooker, frying pan, spatula, rolling pin, ziploc, bowls, spoon}

***

Curd Oats with Parmesan Crisp

Recipe 2 - Curd Oats with Parmesan Crisp

• Flavoured stock
• Water
• Star anise
• Green cardamom
• Dried rose petals
• 400g X 2 Greek yogurt

1. Boil water with above.
2. Strain. Add to oats.
3. Leave to stand overnight
4. Whisk in yogurt
5. Transfer to 3" ring mold

{Equipment: Heavy bottom pan. Strainer, bowl, spoon}

Tadka

• Oil
• Rai
• Curry patta
• Whole red chillies

1. Heat oil. Add rai, then curry patta, then whole red chilies.
2. Pour over curd oats in ring

{Equipment: Induction cooker, tadka pan or small kadhai, spoon}

Fruit coulis

• 250g Plums
• 250g Cherries
• Sugar

1. Place in a heavy bottom pan. Cook until soft. Mash, strain.

{Equipment: Induction cooker, spoon, spatula, sieve, soup strainer, bowl}

Microgreens for garnish

Baby vegetables {3-4 variety, 100-150g each}

• Oil
• Amchur
• Salt
• Red chili powder

1. Heat oil in frying pan. Add baby vegetables. Season.

{Equipment: Induction cooker, frying pan, spatula, spoon, bowl}

Parmesan crisp

• 200g Grated parmesan

1. Make in heavy bottom frying pan

{Equipment: Induction cooker, frying pan, spoon, flat spatula}