Pan-Roasted Oat Chevdo


3 tablespoons oil (corn or canola)

1 cup pumpkin seeds

1 cup raisins

3 green chili peppers (washed and cut, optional)

salt to taste

1/4  teaspoon turmeric

4 cups oats (gluten free or regular)

1 cup craisins



  1. Pour the oil onto a pan over very low heat and let it get hot. Once it is hot, fry the pumpkin seeds while stirring until the color changes slightly golden. Take the seeds out of the pan and set aside.

  2. Put the raisins in the pan and cook until they become fluffy while stirring. Take them out of the pan and set aside.

  1. In the same pan, fry the green pepper and then add some salt and the turmeric. Mix well. Add in the oats while continually stirring and roast them over low heat. Cook for 10-15 minutes, stirring occasionally, until they become crunchy.

  1. Adjust the flavor if need be. Mix in the pumpkin seeds, raisins, and craisins. Let the mixture completely cool before serving. Store in an air-tight container for 3-4 weeks.

4: Let totally cool then you can put in air taite container ,keep room temperature for 3 to 4 week ,you can eat with cup of tea ,lite lunch or any time of day

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, Nut Free.

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