Oats Chivda | Oats Mixture

Oats chivda recipe with step by step photos. This chivda recipe is a savory mixture of roasted oats, sauteed nuts, spices and herbs. It makes for a quick tea time snack. This is a healthier version of oats chivda as the oats are roasted as compared to another version of oats chivda recipe where the oats are fried.

This oats chivda can be eaten as a light snack or a quick snack. You can even pack the chivda in tiffin box or serve as Diwali savory snack. Also oats don’t double up in size as poha, hence the dry fruits used are less in quantity. If you want you can add more dry fruits.

I have used just one cup of oats but you can double or triple up the recipe. More quantities of this chivda should last for a month in an air-tight container. The best part is you can eat them guilt free. People of various age groups can enjoy this snack 🙂

While making this oats chivda just roast the oats on a low flame or a low heat. Else the oats may get too golden or brown. We don’t want oats to be much browned, just a tinge of brown is enough. Oil is only used for frying nuts and spices.

How to make Oats Chivda

1. Measure all the ingredients and keep them separately in a plate or bowl.

2. Heat a kadai first. Reduce the heat to a low and then add 1 cup quick cooking oats in a hot kadai or pan.

3. Roast the oats on a low heat. Do keep stirring continuously while roasting oats.

4. When the oats become light brown in color and are fragrant and crisp, then switch off the heat. Just ensure they don’t brown too much.

5. Transfer the oats in another plate.

Roasting oats chivda ingredients

6. Heat 1 tablespoon oil in the same pan. You can use any neutral flavored oil. 

Add 1 tablespoon of peanuts and fry them till they become crunchy and their color changes.

7. Place the fried peanuts on a plate lined with a kitchen paper towel.

8. Then add fry 5 to 6 almonds till they become crisp and light brown in color.

9. Remove them and place the almonds on the same plate.

10. Similarly fry 5 to 6 cashews till they become golden.

11. Remove them and keep aside.

12. Fry the raisins till they swell and become plump. Keep aside.

13. Keep the heat to a low. Then in the same pan, add 8 to 10 curry leaves and 1 to 2 chopped green chilies.

14. Add a generous pinch of asafoetida (hing).

15. Now add ½ teaspoon of sugar. Stir and saute for some seconds till the green chilies and curry leaves become crisp.

Making oats chivda

16. Add the remaining fried ingredients – peanuts, raisins and cashews. Mix very well.

17. Then add the roasted oats.

18. Mix the oats mixture very well.

19. Sprinkle salt as required.

20. On a low heat, saute for 2 to 3 minutes. Then switch off the heat. Remove and keep aside in a separate plate.

Let the oats chivda mixture cool at room temperature and then store in an air-tight box and container. Serve the oats chivda as tea time snack or as a Diwali savory snack.

To make a bigger batch you can easily double or triple the recipe.

Few more Diwali dry snacks recipes are:

• Shankarpali recipe
• Poha chivda
• Butter murruku
• Chakli recipe
• Murukku recipe

This Oats Chivda post from the archives first published in October 2016 has been updated and republished on December 2022.