Classic Masala

Your favorite mix of desi spices now in a chatpata snack! Enjoy a bowl of mouth-watering Classic Masala flavor for that classic go-to masala taste.

Classic Masala

Your favorite mix of desi spices now in a chatpata snack! Enjoy a bowl of mouth-watering Classic Masala flavor for that classic go-to masala taste.

Top your bowl of classic masala oats with crushed peanuts for the extra bite
*Vegetables are dehydrated to maintain goodness and taste. Creative Visualization of Product as prepared. Suggested Garnishing.
Classic Masala
Peppy Tomato
Veggie Twist
Masala & Coriander

Delicious Snack, Full of Goodness

  • Made from 100% wholegrain oats

  • Real Vegetables*

  • No added preservatives

  • Keeps you fuller for longer**

  • Upto 70% less fat***

  • Ready in 3 minutes

*Vegetables are dehydrated to maintain its goodness and taste.

**Oats have beta- glucan fiber that keeps you fuller for longer

***Study dated 31/08/17 based on declared nutrient information of instant noodles vs Saffola Masala Oats.

Easy to cook, easy to serve!

  • For every cup of Saffola Masala Oats, add 1 ½ cups of water in a pan

  • Cook on medium flame for 3 minutes or microwave for 3 minutes on full power. Stir occasionally

  • Serve hot to enjoy the distinct flavours. Garnish with veggies, herbs and choice of toppings.

Steaming Yummy Recipes with Saffola Oats

more recipes
  • Peppy Tomato Oats Crumb Fried Chicken

    3-4 20 min

    Saffola masala peppy tomato oats - 1 packet

    Saffola Oil - 3 tablespoons

    40 grams plain nonfat corn flakes

    Eggs - 2

    25 grams walnuts roughly chopped

    25 grams grated parmesan cheese

    Homemade green chutney - 3 tablespoons

    Whole wheat Flour - ½ cup

    700 grams boneless chicken breast fillets {3 chicken breasts x 2 fillets each}


    1. Place chicken fillets into a zip lock bag and pound gently until thin.

    2. In a flattish deep-dish whisk the eggs and chutney with a fork. Reserve

    3. Put Saffola masala oats, corn flakes, walnuts, and cheese in a processor to get a coarse mix

    4. Place wheat flour, egg mixture and half oats in three separate dishes. Take one fillet at a time to coat them and deep fry in 1 tablespoon of oil at a time, and serve hot

  • Masaledar Oats Tikki

    4 30 min

    Saffola CLASSIC MASALA OATS - 1/2 packet + 1/4 packet


    ONION & CARROT - 1 each

    GARAM MASALA & Red Chilli Powder - 1/4 TSP



    1. Dry roast the 1/2 cup of masala Oats in a pan for 5 minutes, without burning it. Once cooled, grind it into a fine powder.

    2. Soak dal for 10 minutes in water and cook in open flame till it becomes soft. Drain the excess water and allow this to cool. Grind the moong dal coarsely without adding any water.

    3. Put this in a wide bowl and add the oats powder, veggies, spices and salt. Mix well to make small tikkis.

  • Peppy Tomato Vegetable Roll

    2 20 min

    Saffola Peppy Tomato Oats – 40 g

    Saffola Active oil – 2 tsp 5 ml

    Cumin seeds – 1 tsp 2 g

    Carrot – ½ cup 100 g

    Capsicum & Onion – ½ cup 50 g each

    Salt & Black pepper - ½ tsp 1g each

    Spinach Tortilla - 2 100 g


    1. Follow the directions to cook Saffola Peppy Tomato Oats and set aside to cool

    2. Heat Saffola Active Oil in a pan and add cumin seeds, capsicum, onion, salt to taste, and black pepper. Cook for 3-4 minutes on a low flame

    3. Keep a spinach tortilla on a plate and add some vegetable filling in the centre to make a tight roll.

    4. Spread oats on top and serve hot with a dip of your choice.

  • Spring Rolls

    4 30 min

    Spring roll wrappers - 10

    Onion thinly sliced 50 gms

    Spring onions thinly sliced 100 gms

    Carrots cut into thin strips - 2

    Green capsicum cut into thin strips - 1

    Cabbage finely shredded 75 gms

    Saffola Oil 1 tbsp

    White pepper powder 1/4 teaspoon

    Soy sauce 1 tablespoon

    Bean sprouts 40 gms

    Spring onion greens chopped2 stalks

    40 gms Classic Masala Oats

    Salt to taste


    1. Heat 2 tbsps oil in a non-stick wok. Add onion, spring onions, carrots, capsicum, cabbage, and salt, and toss.

    2. Add pepper powder, soy sauce, bean sprouts, and spring onion greens and mix. Add SMO oats and cook till the vegetables soften. Set aside to cool

    3. Spread the spring roll wrappers on the wok top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly.

    4. Apply cornflour paste to the open-end and seal. Keep the rolls under a damp cloth.

    5. Shallow fry till golden and crisp. Serve hot.

  • Peppy Tomato Oats Pasta in Pink Sauce

    4 30 min

    200 grams whole wheat penne pasta (cooked)

    1/2 teaspoon Saffola oil

    1/4 onion, diced

    1/2 clove garlic, minced

    4 tablespoon tomato puree

    1 basil leaf

    1/8 teaspoon dried oregano & back pepper each

    1/4 teaspoon salt

    1 Packet Saffola masala peppy tomato oats

    200 ml low-fat milk


    1. Boil penne pasta in water for 15 minutes. Cut a piece to check if it’s cooked properly.

    2. Combine Saffola Masala peppy tomato oats and milk to cook for 3-5 minutes. Blend together to make a creamy puree

    3. In a saucepan, sauté onion and garlic in olive oil over medium heat. Add tomato puree, basil, oregano, salt, and pepper. Stir in oats puree and simmer for 5 minutes

    4. Toss the sauce with penne, garnish with basil leaves and serve

  • Veggie Twist Momos

    2-4 80 min

    1 cup whole wheat & finger millet flour (Ragi ka atta)

    ¼ teaspoon salt

    2 tablespoon curd

    Water as needed

    2 teaspoon Saffola oil

    1/2 cup chopped button mushrooms

    1 Packet Saffola Masala Oats Veggie Twist

    1 spring onion greens

    1 teaspoon black pepper powder

    1 tablespoon chopped cabbage, carrots, and red bell pepper


    1. In a mixing bowl add wheat flour, finger millet flour (Ragi ka atta), salt, curd, water and make a dough. Rest the dough for 1 hour

    2. Heat oil in a pan. Add red bell peppers, button mushrooms, Saffola Masala Oats Veggie Twist, spring onions, and black pepper powder cook for 4-5 minutes. Add chopped cabbage, carrots and cook for 1-2 minutes

    3. Roll the dough into small discs and stuff it with the filling. Place it in the momos basket and steam it for 6 to 7 minutes.

  • Chickpea Zucchini Cakes

    4 30 min

    Saffola Aura - Refined Olive [for cooking & brushing]

    Chickpeas – 1 cup

    Zucchini – 1 cup ( Grated )

    Fresh parsley – 2 tbsp ( Chopped )

    Cumin powder – ½ tsp

    Salt to taste

    Garlic – 2-3 cloves ( Finely chopped )


    1. Soak some washed chickpeas in 4 cups of water for 5-6 water.

    2. Drain the water and pressure-cook the chickpeas until cooked. Keep separate. Add grated zucchini, parsley, cumin powder, salt, and garlic.

    3. Mix well and make small cakes. Preheat the oven to 180 degrees C. Arrange the cakes on a baking tray and brush them with Saffola Oil.

    4. Bake for 15-20 mins. Flip the sides and bake again for 10-12 mins. Serve hot.

  • Cottage Cheese Balls

    3 30 min

    Cottage Cheese sourced from 1 litre fat-free milk

    Saffola masala oats curry & pepper - 1 packet

    Red onion & fresh coriander - 1 (finely chopped)1 red onion, finely chopped

    Green chili - 1 (finely chopped_

    Saffola oil (1/2 teaspoon per ball)

    Pancake puff pan


    1. Cook Curry and Pepper masala oats and bring them to room temperature

    2. In a large bowl, add cottage cheese, coriander, chilies, and cooked curry and pepper oats, mix well. Make balls of this mixture big enough to fit the pancake puff pan.

    3. Roll the balls evenly in dried oats and carefully put the cheese balls, cooking them on a pancake puff pan on medium-low flame.

    4. Cook consistently until you achieve an even golden brown colour. Serve hot with tomato basil sauce

  • Grilled Tofu Spinach Sandwich

    3 30 min

    Tofu or Paneer - 1 packet

    Sesame seeds (mustard) - 1/4 cup

    Dijon Mustard & Olive Oil - 1 tablespoon each

    Whole wheat bread - 4 slices (toasted)

    Tomato - 1 (sliced)

    Onion - ½ (sliced/ringed)

    Spinach leaves - a handful

    Salt to taste & Tabasco sauce - for added flavour


    1. In a large bowl, combine olive oil, dijon mustard, and a pinch of salt. Toss the tofu in the mustard and allow it to rest for 30 minutes to marinate or place in the refrigerator for 3 hours

    2. Preheat an iron grill on medium heat and toss the tofu with sesame seeds and place it on the grill

    3. In a toaster, simultaneously toast each of the bread slices until lightly browned and crisp. Proceed to evenly place the tomato slices, onion, and spinach on the bread slices.

    4. Add the grilled tofu and drizzle some Tabasco sauce and dijon mustard on the sandwich. Serve warm

From one foodie to another

  • I prefer Saffola Masala Oats as my pre-workout meal before going to the gym as it gives a feeling of satiety and continuously provides me with energy during the course of the workout.

    Adarsh Parab

  • My all-time favorite & quick snack has to be Saffola Masala Oats as they are healthy and tasty!

    Akshay Shaji

  • If Breakfast is your concern, go for Saffola Masala Oats... It's healthy, yummy, and quick to cook. It has the right portion of oats, dried veggies, masalas, and salt.. ₹15 ke pack mai stomach full. Healthy aur yummy breakfast mile toh aur kya chahiye? My family and I love Saffola Masala Oats and we have it at least thrice a week.

    Dipti Kocharekar

    Executive Assistant