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Comfort Food and Classic Eats that Happen to be Vegan

Savory Vegan Baked Oatmeal

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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. 

A slice of Savory Vegan Baked Oatmeal on a white plate with a container of Quaker Old Fashioned Oats in the background

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.

A red and white ceramic pan with baked savory oats, one piece is missing and there's a spatula in the pan

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!

A container of Quaker Old Fashioned Oats with sliced mushrooms, fresh basil, 2 cloves of garlic, and a pan of savory vegan baked oatmeal next to it

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.

A slice of baked savory oats on a white plate with a gold fork and basil leaves and a dish of kalamata olives in the background

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GIVEAWAY ALERT!!!!
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4.75 from 4 votes
A red and white ceramic pan with baked savory oats, one piece is missing and there's a spatula in the pan
Print
Savory Baked Oatmeal
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Savory and delicious baked oatmeal with spinach, Kalamata olives, sun dried tomatoes, fresh herbs, and more! Oil-free!
Course: Breakfast, Main Course
Cuisine: American
Servings: 8 Servings
Calories: 174 kcal
Author: Linda Meyer
Ingredients
  • 2 tbsp 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 tbsp minced fresh rosemary
  • 2 tsp dried Italian seasoning
  • Salt and pepper to taste
US Customary - Metric
Instructions

  1. Preheat oven to 350 F (176 C)

  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

Nutrion Facts are an estimate only. The numbers can vary depending on the brand of products you use and how accurate measurements are. 

Nutrition Facts
Savory Baked Oatmeal
Amount Per Serving
Calories 174 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 337mg 14%
Potassium 553mg 16%
Total Carbohydrates 28g 9%
Dietary Fiber 5g 20%
Sugars 4g
Protein 6g 12%
Vitamin A 22.3%
Vitamin C 8.1%
Calcium 6%
Iron 15.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Savory baked oatmeal filled with spinach, Kalamata olives, sun-dried tomatoes, fresh herbs, and more! Healthy and delicious!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Consult your doctor before trying any of our favorite fitness work outs. We are not responsible for any allergic reactions, weight gain, weight loss, or other physical issue that may result from making our recipes. Please do not use our pictures or recipes unless you ask our permission. Thank you!

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Comments

  1. Carla says

    February 8, 2018 at 2:10 pm

    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.
    Reply

  8. Nicole says

    February 9, 2018 at 9:37 pm

    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!!
    Reply

    • Linda Meyer says

      April 15, 2018 at 10:16 pm

      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.
      Reply

  15. R says

    December 5, 2018 at 4:33 am

    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.
    Reply

    • Linda Meyer says

      December 5, 2018 at 1:19 pm

      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. :)
      Reply

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