I used the masala variety for this that comes nowadays.. Make the oats the normal way. Parallely I also scramble some eggs (not the Indian bhurji style) with sea salt and a pinch of pepper and which I make it dry by keeping it longer on the stove and stirring continuously.Meanwhile when the oats is getting cooked I add my own secret masalas apart from the ones that comes in the oats along with a sprinkle of parmesan. Add the scrambled eggs to the oats, thicken it slightly and top it with some dill and coriander. Simple no??
Regular oats can be powdered and used to thicken soup instead of corn flour and it does a much better job without any change in taste. In the south its also added to the idli and dosa batter or made into a batter itself for making all this. Even common place dishes like upma. Now that’s sowing the oats everywhere 😉