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

Savory Baked Oatmeal

Savory and delicious baked oatmeal with spinach, Kalamata olives, sun dried tomatoes, fresh herbs, and more! Oil-free!
Course Breakfast, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.