Baked Veggies Packed Savory Oatmeal
This savory oatmeal bake is loaded with colorful vegetables, oats, and herbs — baked into a soft, flavorful, and satisfying dish. It’s a great high-fiber, high-protein meal that’s Mediterranean-inspired, warm, and comforting.
Time
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
️ Ingredients
Base
1 cup rolled oats
1 ¾ cups low-fat milk or unsweetened almond milk
1 egg (optional, for binding)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp paprika or chili flakes (optional, for mild heat)
½ tsp dried oregano or Italian herbs
Veggies (mix & match your favorites)
½ cup grated carrot
½ cup finely chopped spinach or kale
½ small white onion, finely chopped
½ red or yellow bell pepper, diced
¼ cup cherry tomatoes, halved (optional)
2 tbsp grated cheese (feta, mozzarella, or parmesan – optional for flavor)
Instructions
1. Preheat oven:
Preheat your oven to 190°C (375°F). Grease a small baking dish or line it with parchment paper.
2. Prepare the batter:
In a large bowl, whisk together milk, egg, olive oil, salt, pepper, paprika, and herbs.
Stir in rolled oats and mix well.
3. Add veggies:
Fold in all your chopped vegetables (carrot, spinach, onion, bell pepper, and tomatoes).
Add cheese if using.
4. Transfer to baking dish:
Pour the mixture into the prepared dish. Spread evenly and gently press down with a spoon.
5. Bake:
Bake for 30–35 minutes or until the top is golden and set in the center.
(If you want a crispier top, broil for an extra 2–3 minutes at the end.)
6. Cool and serve:
Let it cool slightly, then slice into squares or scoop with a spoon.
Serve warm — with a dollop of Greek yogurt or drizzle of olive oil on top.
Tips
For a protein boost, mix in chopped boiled eggs, chickpeas, or cottage cheese before baking.
Add fresh herbs like parsley or basil after baking for a fresh touch.
You can store leftovers in the fridge for up to 3 days — just reheat before serving.
Frequently asked questions FAQs
Q1: Can I make it vegan?
Yes! Replace the egg with a “flax egg” (1 tbsp flaxseed + 3 tbsp water) and use plant milk.
Q2: Can I use quick oats instead of rolled oats?
You can, but the texture will be softer — reduce baking time by about 5 minutes.
Q3: What sauces go well with it?
Try yogurt-garlic sauce, avocado cream, or a squeeze of lemon with olive oil.
⚖️ Nutritional Information
Calories: 270 kcal
Protein: 12g
Carbs: 35g
Fat: 9g
Fiber: 5g