We partnered with The Quaker Oats Company to bring you this delicious Savory Vegan Baked Oatmeal. It's perfect for breakfast or whenever you're in the mood for something warm and satisfying.
This post is sponsored by The Quaker Oats Company
This warm and savory baked oatmeal has been a staple in our house since winter showed up with a vengeance. Filled with oats, spinach, mushrooms, basil, rosemary, green onions, sun dried tomatoes, Kalamata olives and fresh herbs, it’s the ultimate cold weather meal.
We eat it for breakfast, lunch and dinner. The vegetables and oats are baked with vegetable broth and a flax egg that binds the ingredients together and gives it a wonderful firm and chewy texture, and the flavors are so incredibly delicious. The nutty oats, salty olives, intensely sweet and savory sun-dried tomatoes, peppery fresh basil, piney rosemary, and rich umami flavored Portobello mushrooms ensure that every bite is a pleasure.
If you're a fan of frittatas, quiche, or breakfast casseroles, then you’re going to love this Mediterranean style baked oatmeal recipe. It has so many exciting flavors, and because the main ingredient is Quaker Old-Fashioned Oats, you get an extra boost of fiber.
WHY OATS ARE AN IMPORTANT PART OF A HEALTHY DIET
Oats are important for heart health, thanks to a soluble fiber called, Beta-glucan. 3 grams of oat soluble fiber when part of a heart-healthy diet may help reduce the risk of heart disease. A serving of Old Fashioned Quaker Oats has 2 grams.
Oats are high in fiber, which is important for your digestive tract. You want to keep things moving, and eating oats, along with other whole grains, fruits and vegetables will help you do just that. Aim for 25-30 grams of fiber each day.
Oats may also provide longer lasting energy. Whole grains are metabolized at a slower rate, therefore providing your body with a steady source of energy.
We eat oats in some form at least four to five times per week, and Quaker ® Old-Fashioned Oats have been our go to source since I was a kid.
The Quaker Oats Company has been providing the highest quality oats for over 140 years, and has been a part of my life for over 50 of them. Amazing!
Now that you know how delicious and good for you our savory vegan baked oatmeal with spinach, mushrooms, and fresh herbs is for you, let’s make some!
HOW TO MAKE BAKED OATMEAL
First – Toast the oats for about ten minutes so they develop a lovely nutty flavor.
Second – Chop the vegetables and sauté them in vegetable broth.
Third – Mix all of the ingredients together in a mixing bowl and then firmly press the mixture into a pan.
Fourth – Bake for approximately thirty minutes, or until it’s golden brown.
Four easy steps is all it takes to make a warm and comforting breakfast. If you want to save time, prep the vegetables the night before and put it all together in the morning. It’s also great reheated, so feel free to make it ahead of time and pop it in the oven to reheat when you’re ready to eat it. It can be refrigerated for up to 5 days or you can freeze it.
Make this and let us know what you think, and take a picture of it and tag us @veganosity on Instagram. We love hearing from you and seeing your creations.
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GIVEAWAY ALERT!!!!
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Savory Baked Oatmeal
Ingredients
- 2 tablespoon ground flax seed plus 5 tbsp (75 ml) water
- 3 cups Quaker Rolled Oats
- 1 ½ cups plus 3 tbsp (45 ml) low sodium vegetable broth
- 3 large Portobello mushrooms gills removed and finely chopped
- 4 green onions diced
- 2 garlic cloves minced
- 2 cups finely chopped spinach
- 1 cup finely chopped fresh basil
- ½ cup sun dried tomatoes, finely chopped
- ½ cup Kalamata olives, finely chopped
- 1 tablespoon minced fresh rosemary
- 2 teaspoon dried Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 350 F (176 C)
- In a small bowl, whisk the flax seed and water until it forms a thick paste. Let sit while you prepare the rest of the ingredients.
- Evenly spread the oats on a rimmed baking sheet and toast for approximately 5 minutes, or until they are lightly golden and have a wonderful nutty aroma. Put in a large mixing bowl.
- In a large skillet, heat 3 tbsp (45 ml) of the vegetable broth on medium heat and add the mushrooms and green onions. Cook for approximately 10 minutes, or until the mushrooms release their water and are browned. Add the garlic and cook for 2 minutes. Add 1 or 2 tbsp (15 or 30 ml) of vegetable broth and scrape any stuck-on pieces in the pan and place in the mixing bowl with the oats. Add the spinach, basil, sun dried tomatoes, olives, rosemary, dried Italian seasoning, salt and pepper, and flax mixture and stir until well combined. Add the remaining broth to the bowl and stir until well combined.
- Pour the oat mixture into a 9-inch (23 cm) round or square pan and bake for 30 to 35 minutes, or until the oats are firm and golden brown on top. Let sit for 5 minutes before cutting.
Notes
Nutrition
Carla says
I love my oatmeal very simple and boring, usually some fruit(berries or apples) with some nut butter, splash of milk, and make a sprinkle of cinnamon.
Linda Meyer says
Hi Carla! I love oatmeal like that too, but for a change of pace, this is so worth the little bit of time it takes to make. 🙂
Kayley says
I like to bake them into chocolate chip oatmeal cookies!
Linda Meyer says
Yum, we love that kind of cookie. Thanks, Kayley!
Amy Katz from Veggies Save The Day says
I usually use Quaker Oats to make overnight oats. I never thought to make a savory baked oatmeal. What a great idea!
Linda Meyer says
Thanks Amy! I love savory oats even more than sweet, then again I'd take a bag of chips before a bag of candy. Ha!
Jasmine Briones says
YUM!! We are big fans of savory breakfasts in our home, this sounds great!!
Linda Meyer says
Hi Jasmine! We love savory over sweet, and this recipe has become one of our favorites. 🙂
Rebecca says
I use any fruit, nut, and seed. Microwave with soy milk and cinnamon.
Linda Meyer says
Sounds great! Thanks, Rebecca. 🙂
Christine @ Run Plant Based says
This sounds great, very creative - thanks! I usually like oatmeal with sauteed fruit in a little coconut milk and sweetener.
Linda Meyer says
Thank you! I haven't used coconut milk in my oatmeal, that sounds great!
Uma says
Looks so delicious. I live Quaker Oats. Thanks for the recipe. I like to try savory oats recipes:)
Linda Meyer says
Thank you so much, Uma! Let us know what you think if you try them.
Nicole says
Quaker oats have been such a big part of my childhood. The Quaker man was always hiding in my cupboard everyday with his top hat on, waiting to be emptied into a pot. Very cool that you got to partner with them and create such a delicious recipe as a result!!
Linda Meyer says
Isn't that funny, how we all relate to that old Quaker?! 🙂 Love it! Thanks, Nicole.
pastabased says
Wow this looks amazing! I definitely don't eat enough oats. Can't wait to give this a try!
Linda Meyer says
Thank you! Let us know what you think!
Heather S says
I eat them in the morning with half and half and either berries or a pinch of brown sugar 🙂
Linda Meyer says
Sounds like the perfect breakfast, thanks Heather!
Debbie says
I love to eat my oatmeal naked. The oatmeal, not me.
Linda Meyer says
LOL! Good to know. 🙂
Natalie says
I love to make apple cinnamon oatmeal using Quaker oats! I also like to make oatmeal butterscotch cookies.
Linda Meyer says
Sounds delicious! Thanks for commenting. 🙂
Vic says
Also - what temperature to bake at? I'm not seeing it?
Linda Meyer says
Hi Vic, the temperature is 350 F, sorry, we're changing our recipe cards and it missed the instruction. I tested this recipe a dozen times and the amount of liquid is just right. More and it's mushy, less and it's too dry. Just be sure that you don't bake it too long. Every oven is calibrated differently, so check it about 5 minutes before the suggested baking time to see how it looks.
Trinity Bourne says
This sounds so good and perfect for what I am looking for.
Thank you so much for sharing.
x
Linda Meyer says
Our pleasure, Trinity!
R says
This was really delicious! I used a regular egg instead of a flax egg and added feta cheese to make a vegetarian version, but it was surprisingly moist and my whole family loved it. The mushrooms really make it scrumptious, and the vegetable broth keeps it from being too bland. Next time, I might add some paprika and red pepper flakes to give it a hint of spice. 10/10 would recommend this recipe! And it keeps you full, too.
Linda Meyer says
Thank you! We're so happy you enjoyed it. We always amp up the spice in our food. We realize that many of our readers are not as crazy as we are, so we write our recipes for the masses and hope that people will adjust according to their tastes. Definitely add more spices the next time you make this. 🙂
Tita Abdullah says
hi. If i would like to use real eggs, how many eggs should i use?
Linda Meyer says
Hi Tita, we haven't made this with eggs, so we can't answer this for you. Sorry.
Lola Wolverton says
I added 2 T Vegan Cream cheese to mine and did different veggies. I am so in love. I also did chia egg instead. I just set 1/4 C veggie broth aside and let the chia seeds soak (3 T) while I prepped everything else.
Linda Meyer says
That sounds amazing, Lola! Thank you so much for taking the time to let us know what you thought of the recipe and how you made it your own. 🙂
Sarah says
Hi Linda,
Thanks for sharing your recipes, this looks amazing! Out of curiosity, what is the purpose of removing the gills from the mushrooms? I’ve never heard to do that before.
Thank you,
Sarah
Linda Meyer says
Hi Sarah, some people think that the gills taste bitter, so we recommend removing them so our readers get the best results. We don't notice a difference in flavor, so we don't remove them. 🙂