Veggie Baked Oats (Savory Baked Oatmeal) Vegan
Veggie- and flavor-packed, savory baked oats are a perfect, healthy, make-ahead breakfast! Think baked Veggie fritter with Oats! The whole dish comes together in one pan and one bake.
Servings: 3
Equipment
- 8x10-inch baking pan or similar, like a 9x9-inch baking pan
Ingredients
- 1 cup old-fashioned oats preferably thick cut
- 1 tablespoon chia seeds
- 1/3 cup all-purpose flour or other flour of choice or gluten-free blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 teaspoon garam masala or sambar powder, I prefer sambar powder, or use Berbere or taco spice or Cajun for variation
For the veggies:
- 1/2 cup chopped bell peppers use a mix of red or green or just red bell peppers
- 1/2 cup chopped carrots small chopped
- 1/4 cup chopped onion
- 1/2 cup chopped tomatoes
- 1/4 cup chopped cilantro
For the wet ingredients:
- 1 tablespoon oil , omit for oilfree, add 1 tbsp tahini or non dairy yogurt
- 1 cup hot non-dairy milk or water or broth
- optional add ins: 1-2 tbsp nutritional yeast or vegan cheese
Instructions
- In an 8x10-inch or similar size baking dish (or a 9x9-inch baking dish) add the oats, flour, baking powder, chia seeds, salt, and spices and mix really well. Add all the vegetables and toss well.
- Then add the oil and warmed milk and mix really well. Using a spatula even the mixture out. Let the mixture sit for 5-10 minutes while the oven is preheating.
- Preheat the oven to 350ºF (180ºC) then bake the oats for 35-45 minutes or until the top is set and the edges are slightly golden.
- Remove the baking dish from the oven and let the baked oats cool completely before slicing. You can serve it warm or cold with ketchup or chutney or a squeeze of lemon juice or other dressings or as it is.
- Slice and store refrigerated in a closed container for upto 4 days, or freeze for upto 2 months. Reheat in the oven or air fryer. For 5 mins.
Video
Notes
Variations: To make these heartier, you can add 1/4 cup of almond flour or chopped nuts to the dry mixture. You can also add in 1 cup edamame or cooked beans to make a protein-rich breakfast.
Waffle it: Add 1/3 cup more flour. Let the mixture sit for 10 mins then spread dollops of it in waffle iron and waffle it.
Nutrition
Calories: 311kcal | Carbohydrates: 47g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 450mg | Potassium: 643mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5727IU | Vitamin C: 75mg | Calcium: 228mg | Iron: 3mg