Savory vegan baked oatmeal is an easy breakfast, lunch, or brunch idea that's easy to make. Made with healthy oats, vegetables, and seasonings.
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 rolled 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.
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.
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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Easy Vegan Savory Baked Oatmeal
- 1 9 inch baking dish
- 1 Oven
- 2 tablespoon ground flax seed plus 5 tablespoon (75 ml) water
- 3 cups Quaker Rolled Oats
- 1 ½ cups plus 3 tablespoon (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
- 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 tablespoon (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 tablespoon (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.