Breakfast Recipes

Savory Veggie Baked Oats Vegan

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

  • Ready 50 minutes
  • Serves 3
  • Prep 15 minutes
  • Cook 35 minutes
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Savory Veggie Baked Oats Vegan

Most everyone in my family prefers savory breakfast and snacks. I make my baked savory oats more than sweet versions. This is another delicious savory option for you which uses just 1 pan and makes a great snack for breakfast.

This is a super quick savory baked oatmeal casserole, just like my other baked oatmeal recipes; I use similar ingredients like oats and non-dairy milk. Then I add lots of vegetables and some spices.

The result is a moist oat bar that is filled with veggies. Think of ban oat “fritter,” but baked instead of fried, and in a bar form. You can also waffle the mix. Add a bit more flour and make waffles!

a piece of savory baked oats on a white plate next to the baking pan and a waffle

Why You’ll Love Savory Baked Oats

  • Hearty and healthy. Full of veggies!
  • Soyfree. Nutfree Gluten-free option
  • One-pan breakfast
  • Super flavorful and delicious
  • Savory and versatile. Use flavors of choice
close-up of a piece of savory baked oatmeal on a white plate

More Vegan Baked Oatmeal Recipes

oats, flour, veggies, and spices in cups on a kitchen counter

Ingredients and Substitutions

  • Old fashioned or thick oats and flour – This is the base for your dough. You can use gluten-free or other flours, if needed.
  • baking powder, salt, and spices – Baking powder results in a fluffier casserole, while the salt and spices add lots of flavor!
  • veggies – Bell peppers, carrots, onion, tomato, and cilantro add flavor, texture, and nutrients.
  • wet ingredients – Non-dairy milk and oil add moisture to the oats mixture.

Tips

  • If you want even heartier vegan baked oats, add a quarter cup of nuts or almond flour to the pan before baking.
  • For more protein, add a cup or so of cooked beans or edamame.
  • Make sure to use warm non dairy milk and stir really well, so you have a nice, even mixture. Adding the ingredients in stages, as directed, helps you get a cohesive mixture that will bake up to the best texture.

How to Make Savory Veggie Baked Oatmeal

In an 8×10-inch or similar size baking dish, add the oats, flour, baking powder, chia seeds, salt, and spices and mix really well.

oats, flour, seeds, and cilantro in the baking pan before mixing
oats, flour, seeds, and cilantro in the baking pan after mixing

Then, add all the vegetables and toss well.

adding veggies to the savory oats mixture

When those are well-combined, add the oil and warmed milk and mix really well.

Use a spatula even the mixture out, then let the mixture sit for five to 10 minutes while the oven is preheating.

savory baked oats mixed up in the pan before baking

Preheat the oven to 350ºF (180ºC) then bake the oats for 35-40 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.

savory baked veggie oats in the pan after baking

You can serve savory baked oats warm or cold. They are delicious with ketchup or chutney or a squeeze of lemon juice or dished up as-is.

a piece of savory baked oatmeal on a white plate next to other breakfast items

Frequently Asked Questions

Frequently asked questions

Why is my baked oatmeal mushy?

If you have mushy baked oats, you just need to bake them for a little bit longer, so they can firm up all the way through the middle.

Is this recipe gluten-free?

You can make this gluten-free by using gluten-free flour and making sure your oats are certified gluten-free.

Is this recipe soy-free?

As long as your non-dairy milk isn’t soy milk, this recipe is naturally soy-free.

Can this be made nut-free?

Yes! Just make sure your non-dairy milk isn’t made from nuts.

Recipe

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.

  • Serves 3
  • Prep 15 minutes
  • Cook 35 minutes
  • Total 50 minutes

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

  1. 1

    In an 8×10-inch or similar size baking dish (or a 9×9-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. 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. 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. 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. 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.

Equipment

  • 8×10-inch baking pan or similar, like a 9×9-inch baking pan

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

  • Calories311 kcal
  • Carbohydrates47 g
  • Protein10 g
  • Fat9 g
  • Saturated Fat1 g
  • Sodium450 mg
  • Potassium643 mg
  • Fiber7 g
  • Sugar7 g
  • Vitamin A5727 IU
  • Vitamin C75 mg
  • Calcium228 mg
  • Iron3 mg