Wash the potatoes thoroughly and cut them intohalves. If you don’t have baby potatoes, use regular potatoes and cut them intosmall cubes but don’t peel the skin.
Cut the cauliflower into small florets (the same size at the potatoes). Chop the onions and the garlic. Chop the chicken breast into bite sized pieces. Cut the capsicum or any bell pepper that you have into small cubes.
Heat oil in a kadai or a heavy bottomed saucepan and add the chopped onions and then the garlic. Stir fry till the onions have softened.
Then add the cauliflower and the potatoes and on high heat, stir fry for two minutes. Add salt and reduce the heat and cover and cook till they are half cooked.
Then add the chicken and the capsicum and again stir on high heat.
Over medium heat, cook the chicken with the vegetables. If needed, cover once again and let the potatoes have almost cooked but firm.
At that point, add the oats and mix everything together. Then add chicken stock. If you don’t have chicken stock, add equal quantity of water. You could also add a tbsp of any soup powder that you have with the water.
Add as much water as is required to cover the chicken and the vegetables and on medium heat, let the oats cook with the stock.
Once the oats has become soft and the consistency is like a porridge, add the grated cheese and give it a good stir. Adjust your seasoning.
Serve the oats bowl immediately. Add toppings of your choice as mentioned above.