Easy Vegan Savory Baked Oatmeal

Name: Easy Vegan Savory Baked Oatmeal
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 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; 4 green onions; 2 garlic cloves; 2 cups finely chopped spinach; 1 cup finely chopped fresh basil; ½ cup sun dried tomatoes; ½ cup kalamata olives; 1 tablespoon minced fresh rosemary; 2 teaspoon dried Italian seasoning; salt and pepper to taste

User Reviews

4.7

51 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8 Servings
Calories
171 kcal
Course
Main Course, Breakfast
Cuisine
American

Easy Vegan Savory Baked Oatmeal

Demi Foster

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

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Ingredients

Servings

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

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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 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.

Notes

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

Nutrition Information

Show Details

Serving 45g Calories 171kcal (9%) Carbohydrates 28g (9%) Protein 7g (14%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Sodium 328mg (14%) Potassium 556mg (16%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 1124IU (22%) Vitamin C 7mg (8%) Calcium 60mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 171 kcal

% Daily Value*

Serving	45g
Calories	171kcal	9%
Carbohydrates	28g	9%
Protein	7g	14%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Sodium	328mg	14%
Potassium	556mg	12%
Fiber	6g	24%
Sugar	4g	8%
Vitamin A	1124IU	22%
Vitamin C	7mg	8%
Calcium	60mg	6%
Iron	3mg	17%