Veggie Baked Oats (Savory Baked Oatmeal) Vegan
User Reviews
5
Veggie Baked Oats (Savory Baked Oatmeal) Vegan
Description
This recipe mixes old-fashioned oats with chickpea or all-purpose flour, baking powder, chia seeds, and spices including garlic powder and garam masala or regional spice alternatives. Chopped bell peppers, carrots, onions, tomatoes, and cilantro are incorporated for freshness and texture. The addition of oil and warm non-dairy milk binds the mixture.
After mixing, the batter sits briefly to hydrate the oats, then is baked at 350°F for 35 to 45 minutes until the top is firm and edges turn slightly golden. The finished dish has a tender interior from the oats and vegetables, contrasted by the subtle crisping around the edges. The savory spices add warmth and depth.
The baked oats can be eaten warm with condiments like ketchup or lemon juice, or chilled and served as a snack or side dish. It stores well refrigerated for days and freezes for longer keeping, reheating effectively in oven or air fryer. Additional protein can be added with nuts or beans.
Variations include increasing flour for waffle preparation and adding almond flour or edamame for texture and protein. The recipe lends itself to customization based on available spices and preferred add-ins.
Ingredients
- 1 cup old-fashioned oats preferably thick cut
- 1 tablespoon chia seeds
- 1/3 cup all-purpose flour or other flour of choice or gluten-free blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 teaspoon garam masala I prefer sambar powder, or use Berbere or taco spice or Cajun for variation, or sambar powder
For the veggies:
- 1/2 cup bell peppers use a mix of red or green or just red bell peppers, chopped
- 1/2 cup carrot small chopped, chopped
- 1/4 cup onion chopped
- 1/2 cup tomato chopped
- 1/4 cup cilantro chopped
For the wet ingredients:
- 1 tablespoon neutral cooking oil omit for oilfree, add 1 tbsp tahini or non dairy yogurt, generic cooking oil
- 1 cup non-dairy milk or water or broth; hot
- nutritional yeast or vegan cheese; 1-2 tbsp; optional add ins
Instructions
- In an 8x10-inch or similar size baking dish (or a 9x9-inch baking dish) add the oats, flour, baking powder, chia seeds, salt, and spices and mix really well. Add all the vegetables and toss well.
- Then add the oil and warmed milk and mix really well. Using a spatula even the mixture out. Let the mixture sit for 5-10 minutes while the oven is preheating.
- Preheat the oven to 350ºF (180ºC) then bake the oats for 35-45 minutes or until the top is set and the edges are slightly golden.
- Remove the baking dish from the oven and let the baked oats cool completely before slicing. You can serve it warm or cold with ketchup or chutney or a squeeze of lemon juice or other dressings or as it is.
- Slice and store refrigerated in a closed container for upto 4 days, or freeze for upto 2 months. Reheat in the oven or air fryer. For 5 mins.
Notes
- For extra protein and texture, add 1/4 cup almond flour or chopped nuts to the dry ingredients.
- Add cooked beans or edamame for a heartier dish.
- To make waffles, increase flour by 1/3 cup and cook dollops in a waffle iron after resting the batter.
- Store leftovers refrigerated up to 4 days or freeze for 2 months; reheat in oven or air fryer for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 450mg | 19% |
| Potassium | 643mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 5727IU | 115% |
| Vitamin C | 75mg | 83% |
| Calcium | 228mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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