Description
Savoury Baked Oatmeal
Prep Time: 10 min | Cook Time: 45 min | Total Time: 55 min | Course: Breakfast | Servings: 4servings
This savoury oatmeal bake is the perfect option for busy mornings. Packed with vegetables, protein and whole grain oats it’s the perfect balanced breakfast!
Ingredients
2cupsoatsquick, rolled or minute all work
2cupsvegetable brothlow sodium
2largeeggs
1teaspoonbaking powder
1tablespoondried oregano
1tablespoondried basil
½teaspoongarlic powder
⅛teaspoonred pepper flakes
1cupzucchinigrated
¼cupchopped sundried tomatoesdrained
½cupbell peppersdiced
1cupspinachchopped
½cupfeta cheesecrumbled
2mediumroma tomatoessliced
Instructions
- Preheat the oven to 375F and line a 8×8 inch square baking dish with parchment paper.
- In a large mixing bowl combine oats, vegetable broth, eggs, baking powder and spices and mix until fully combined.
- Remove the excess water from the grated zucchini by wrapping it in a cheese cloth, or paper towel and gently squeezing over the sink.
- To the oat mixture, add sundried tomatoes, bell peppers, spinach, feta cheese and grated zucchini. Mix well.
- Pour your baked oat batter into your prepared baking dish. Top with sliced roma tomatoes and bake for about 45 minutes.
- Slice into 9 equal pieces and serve two bars per plate topped with additional feta cheese and sliced avocado.
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Calories: 288kcal | Carbohydrates: 39g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 848mg | Potassium: 712mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2178IU | Vitamin C: 38mg | Calcium: 253mg | Iron: 5mg
