5 from 21 votes
Veggie Baked Oats (Savory Baked Oatmeal) Vegan
Veggie Baked Oats combine oats with a mix of chopped vegetables and warming spices, baked until set with a slightly golden surface. This vegan-friendly savory baked oatmeal offers a hearty texture from oats and a flavorful mix of garam masala or other spice blends. Served warm or cold, it can be paired with chutney, ketchup, or lemon juice, making it versatile for breakfast or a light meal.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
3
Calories:
311 kcal
Course:
Breakfast
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 311
% 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.