Veggie-Packed Savory Oatmeal Bake
A soft, sliceable baked oatmeal loaded with vegetables, olive oil, herbs, and a light egg-yogurt custard. Comforting like a casserole, nourishing like a Mediterranean meal.
Prep: 15 minutes
Bake: 35–40 minutes
Total: ~55 minutes
Serves: 6
Ingredients
2 cups rolled oats
2 cups milk (or half milk + water)
2 large eggs
½ cup Greek yogurt
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 small zucchini, grated
1 small carrot, grated
½ cup spinach, finely chopped
½ cup cherry tomatoes, chopped
½ cup feta cheese, crumbled
1 teaspoon dried oregano
½ teaspoon dried thyme
Salt & black pepper, to taste
Instructions
Prep Veggies
Preheat oven to 180°C / 350°F.
Sauté onion and garlic in olive oil 3–4 minutes until soft.
Add zucchini and carrot; cook 2 minutes. Cool slightly.
Make Custard
In a bowl, whisk milk, eggs, Greek yogurt, salt, and pepper.
Assemble
In a large bowl, combine oats, cooked vegetables, spinach, tomatoes, oregano, thyme, and feta.
Pour custard over and mix gently.
Bake
Transfer mixture to a greased baking dish.
Bake 35–40 minutes until set and lightly golden.
Serve
Cool slightly, slice, and serve warm or at room temperature.
Serving Ideas
With yogurt or tzatziki
With simple cucumber salad
Great for kids’ lunchboxes
Kid-Friendly Tips
Chop veggies very small
Use mild feta or mozzarella
Add a little grated cheese on top for golden crust
Nutritional Information
Calories: ~290 kcal
Protein: 12 g
Fiber: 5 g
Healthy fats: Olive oil + yogurt