Easy Meal Prep Savory Oatmeal Bake Recipe

Introduction

Finding a breakfast that’s both filling and interesting can be tough, especially on busy mornings. This savory oatmeal bake is warm, comforting, and easy to prepare ahead of time, offering a delicious twist on classic oats with nutritious vegetables and flexible mix-in options.

Ingredients

• 2 tsp Italian herb blend
• 1 tbsp tomato paste
• 1 cup finely chopped broccoli florets
• 1 1/2 cups finely minced spinach
• 1 tsp olive oil (or avocado oil)
• 1/2 cup small diced sweet potato
• 1 tsp baking powder
• 2 cups whole milk
• 2 cups rolled oats (not instant)
• 1 large egg
• 1 tsp olive oil or avocado oil (for greasing)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish with olive or avocado oil, or line it with parchment paper for easier cleanup.
2. Step 2: Heat 1 tsp olive or avocado oil in a skillet over medium heat. Add the spinach, broccoli, and sweet potato. Sauté for 4-5 minutes until softened. Stir in the Italian herb blend and tomato paste, cooking for another 2 minutes. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, combine rolled oats, baking powder, whole milk, and beaten egg. Stir well to create the oatmeal base.
4. Step 4: Add the cooled vegetables to the oat mixture and stir until evenly combined. Let the mixture rest for 5-10 minutes to allow the oats to absorb the liquid.
5. Step 5: Pour the mixture into the prepared baking dish and spread evenly. Bake for 30 minutes, or until the oats are set and firm. Let it cool completely before slicing and serving.

Tips & Variations

• Toast the rolled oats with the Italian seasoning in a dry skillet before mixing for a nuttier flavor.
• Swap vegetables like kale, cauliflower, carrots, or butternut squash for the original veggies, keeping the total quantity the same.
• Use plant-based milk such as almond, soy, or oat milk instead of whole milk for a dairy-free option.
• For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set for 5 minutes).
• Avoid instant oats as they turn mushy; rolled oats provide the best texture.

Storage

Store the cooled oatmeal bake in an airtight container in the fridge for up to 5 days. For longer storage, cut into individual squares and freeze wrapped in plastic wrap or foil for up to 3 months. Reheat refrigerated portions in the microwave for 1-2 minutes or frozen portions for 2-3 minutes. You can also warm them in a 350°F oven for about 10 minutes. Add a splash of milk when reheating for extra creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats or steel-cut oats instead of rolled oats?

Rolled oats are best for this recipe because they retain texture and bake properly. Quick oats tend to become mushy, while steel-cut oats require longer cooking and more liquid, so they are not suitable substitutes.

Do I need to cook the vegetables before adding them to the oatmeal mixture?

Yes, sautéing the vegetables until tender is important to avoid crunchy bites in the final bake. This also helps the flavors meld better throughout the dish.

Easy Meal Prep Savory Oatmeal Bake Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 366 reviews

This Easy Meal Prep Savory Oatmeal Bake is a warm, comforting, and nutritious breakfast option packed with vegetables like spinach, broccoli, and sweet potatoes. It’s perfect for meal prep, budget-friendly, kid-friendly, and offers a hearty alternative to typical morning meals. Made with rolled oats, eggs, and a blend of Italian herbs and tomato paste, it’s easy to make ahead and reheat for busy mornings.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 tsp Italian herb blend
• 1 tbsp tomato paste
• 1 cup finely chopped broccoli florets (about 80g)
• 1 1/2 cups finely minced spinach (about 80g)
• 1 tsp olive oil or avocado oil (for sautéing)
• 1/2 cup small diced sweet potato (about 60g)

Oatmeal Base

• 1 tsp baking powder
• 2 cups whole milk
• 2 cups rolled oats (200g, not instant)
• 1 large egg, beaten
• 1 tsp olive oil or avocado oil (for greasing the baking dish)

Instructions

1. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish with 1 tsp olive oil or avocado oil, or line it with parchment paper for easy removal and cleanup.
2. Cook the Vegetables: Heat 1 tsp olive oil or avocado oil in a skillet over medium heat. Add the finely minced spinach, chopped broccoli florets, and diced sweet potato. Sauté for 4-5 minutes until vegetables soften. Stir in the Italian herb blend and tomato paste, cooking for another 2 minutes until well combined. Remove from heat and let cool slightly.
3. Mix Oats, Egg, Milk, and Baking Powder: In a large mixing bowl, combine the rolled oats, baking powder, whole milk, and beaten egg. Stir until the mixture is well combined, creating the oat base that will bind the bake together.
4. Combine and Rest the Mixture: Add the cooled cooked vegetables to the oat mixture. Stir thoroughly until evenly incorporated. Let the mixture sit for 5-10 minutes so the oats absorb some liquid and soften, ensuring the bars hold together after baking.
5. Bake and Cool: Pour the mixture into the prepared baking dish and press down evenly. Bake for 30 minutes or until the oats are set and firm to the touch and all liquid has been absorbed. Allow to cool completely before slicing to produce clean, tidy bars.

Notes

• Use rolled oats (old-fashioned oats) for the best texture; avoid instant or steel-cut oats as they do not perform well in baking.
• Pre-cook vegetables by sautéing to prevent crunchy, undercooked pieces in the final bake.
• If mixture looks dry before baking, add a splash of milk to maintain moistness as oats absorb liquid during baking.
• For extra flavor, toast dry oats with Italian seasoning in a skillet before mixing.
• To make vegan, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes).
• Substitute milk with plant-based milks like oat, almond, or soy for dairy-free options; note texture and creaminess may vary.
• Store leftovers in an airtight container in the fridge for up to 5 days or freeze in portioned squares for up to 3 months.
• Reheat refrigerated portions in the microwave for 1-2 minutes, frozen portions for 2-3 minutes, or warm in a preheated 350°F oven for about 10 minutes.

Keywords: savory oatmeal bake, meal prep breakfast, baked oats, healthy breakfast, vegetable oatmeal, make-ahead breakfast, rolled oats recipe