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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

Easy Vegan Savory Baked Oatmeal

Savory and delicious baked oatmeal with spinach, Kalamata olives, sun dried tomatoes, fresh herbs, and more! Oil-free!
4.65 from 17 votes
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Course: Breakfast, Main Course
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 Servings
Calories: 171kcal
Author: Linda & Alex
Cost: $8


  • 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.


Store covered in the refrigerator for up to 4 days. Reheat in the oven or microwave. 
Nutrition Facts 


Serving: 45g | Calories: 171kcal | Carbohydrates: 28g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 328mg | Potassium: 556mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1124IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 3mg
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