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Veggie Baked Oats (Savory Baked Oatmeal) Vegan

Veggie- and flavor-packed, savory baked oats are a perfect, healthy, make-ahead breakfast! Think baked Veggie fritter with Oats! The whole dish comes together in one pan and one bake.

Prep Time
15 mins
Cook Time
15 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 or sambar powder, I prefer sambar powder, or use Berbere or taco spice or Cajun for variation
For the veggies:
  • 1/2 cup chopped bell peppers use a mix of red or green or just red bell peppers
  • 1/2 cup chopped carrots small chopped
  • 1/4 cup chopped onion
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped cilantro
For the wet ingredients:
  • 1 tablespoon oil , omit for oilfree, add 1 tbsp tahini or non dairy yogurt
  • 1 cup hot non-dairy milk or water or broth
  • optional add ins: 1-2 tbsp nutritional yeast or vegan cheese

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • Variations: To make these heartier, you can add 1/4 cup of almond flour or chopped nuts to the dry mixture. You can also add in 1 cup edamame or cooked beans to make a protein-rich breakfast.
  • Waffle it: Add 1/3 cup more flour. Let the mixture sit for 10 mins then spread dollops of it in waffle iron and waffle it. 

Nutrition Information

Calories 311kcal (16%) Carbohydrates 47g (16%) Protein 10g (20%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 450mg (19%) Potassium 643mg (18%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 5727IU (115%) Vitamin C 75mg (83%) Calcium 228mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 3Serving

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.