I love how this Easy Oats Haleem transforms traditional haleem into a one-pot, wholesome comfort meal—tender chicken, a trio of lentils, and quick-cooking oats all simmered in aromatic spices—ready in about an hour.

Easy Oats Haleem

Why I’ll Love This Recipe

I’m drawn to how fast and nourishing it is. It captures the heartiness of classic haleem using oats instead of wheat, slashes cooking time, and keeps cleanup minimal. When I’m craving something warming, flavorful, and stress-free, this is my go-to.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken with bones (leg pieces are perfect for depth of flavor)
Quick-cooking oats (in place of traditional wheat to speed things up)
A trio of lentils: mash daal, moong daal, and masoor daal
Whole spices: cinnamon, cloves, peppercorns (for fragrance and warmth)
Herbs: fresh coriander and mint leaves (for brightness)
Ghee (adds richness and authentic flavor)
Fried onions (for texture and deep, caramelized layers)

directions

I start by washing and soaking the three lentils to soften them and cut down cooking time.
I thinly slice onions, fry them until golden, then split them—crushing half and keeping some whole for garnish to layer in flavor.
I gently warm ghee with the whole spices to infuse the base with aroma.
I add the chicken with bones, sauté until fragrant, then pour in the soaked lentils and enough water or broth.
I stir in the oats, then simmer everything until the oats break down and the mixture thickens into that signature haleem consistency.
I blend in fresh coriander and mint, stir gently, and enhance it with melted ghee and a sprinkle of fried onions for richness and crunch.

Servings and timing

Serves: About 4 people as a hearty main.
Total time: Around 1 hour from start to finish.

Variations

I sometimes experiment by:

Using chicken broth instead of plain water to deepen flavor.
Swapping some—or all—lentils for barley or instant oats for texture changes.
Adding a squeeze of lemon or a dash of chaat masala at the end for bright, tangy notes.
Turning it vegetarian by skipping chicken entirely and boosting the ghee or spices for depth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days, and reheat it gently on the stovetop with a little extra water or broth to loosen it back up. It also freezes well for hearty future lunches or dinners.

FAQs

Can I use boneless chicken instead?

Yes—I can, but using bone-in pieces adds richer flavor from the broth.

Can I skip soaking the lentils?

I’ve found soaking helps cook more evenly and faster, so I avoid skipping it unless pressed for time.

What if I don’t have all three lentils?

I can use just one or two types—it’ll still taste great, just with slightly different texture.

Can I make it vegan?

Absolutely—I’d swap out the chicken and ghee and boost spices and herbs for flavor.

How do I adjust thickness?

If it becomes too thick, I add warm water or broth during reheating to reach my preferred consistency.

Conclusion

I find Easy Oats Haleem to be a soul-warming, flavorful bowl of comfort—rich, spiced, and satisfying without the usual fuss. It’s hearty enough to stand alone and simple enough for a cozy weeknight. I know I’ll be making it again soon.