Description
Hey there, kitchen friend! If sweet oatmeal just isn’t doing it for you anymore, this Savory Veggie-Packed Oatmeal Bake is about to become your new breakfast favorite. Think of it as a cozy cross between baked oatmeal and a crustless quiche—hearty, satisfying, and perfect for meal prep. It’s loaded with vegetables, protein-rich eggs, and wholesome oats, making it a warm, nourishing way to start the day without a sugar crash.
Ingredients
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2 cups rolled oats (old-fashioned)
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1½ cups milk (dairy or unsweetened plant-based)
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3 large eggs
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1 cup chopped spinach or kale
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1 red bell pepper, diced
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½ cup zucchini, grated or finely diced
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½ cup crumbled feta or shredded cheese (cheddar, mozzarella, or a mix)
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1 teaspoon garlic powder
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1 teaspoon dried oregano or Italian seasoning
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½ teaspoon salt (or to taste)
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¼ teaspoon black pepper
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1 tablespoon olive oil (optional)
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1 small tomato, sliced (for topping)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
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Whisk the wet ingredients: In a large bowl, whisk eggs until smooth. Add milk, olive oil (if using), garlic powder, oregano, salt, and pepper.
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Add oats and veggies: Stir in oats, spinach, bell pepper, zucchini, and most of the cheese (reserve a little for topping).
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Assemble: Pour the mixture into the prepared dish and spread evenly. Top with tomato slices and remaining cheese.
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Bake for 35–40 minutes, until golden on top and the center is set.
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Rest for 10–15 minutes before slicing and serving.
Notes
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Use rolled oats only—quick oats get mushy, and steel-cut oats won’t cook through.
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Let it rest before slicing for clean cuts and better texture.
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Meal-prep friendly: Store slices in the fridge for up to 4 days or freeze for up to 2 months.
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Boost flavor with a dash of hot sauce, fresh herbs, or a sprinkle of nutritional yeast.