Heat a skillet on medium heat and dry roast oats until golden brown (3-5 minutes).

Transfer oats to a bowl and let cool.

Roast poha in the same pan for 5 minutes and add to the bowl with oats.

Heat olive oil in a deep frying pan.

Add mustard seeds and cumin seeds; let mustard seeds crackle.

Add peanuts and broken red chilies.

Fry peanuts until golden.

Add slit green chilies and cook until peanuts are well roasted.

Turn off the heat.

Add red chili powder, turmeric powder, salt, and sugar.

Mix well.

Add the poha and oats to the pan.

Mix everything together.

Add sprouts.

Mix well.

Let the oats chivda cool completely.

Sprinkle flax seeds and serve immediately or store in an airtight container.

Serve during tea time.