Recipe: Sun-Dried Tomato and Goat Cheese Baked Oatmeal
August 5, 2020Recipes
Do you feel like you end up eating the same things for breakfast? Or maybe you need something that packs more of a nutritional punch? Look no further than this veggie-filled oatmeal bake! It’s a savory twist on a breakfast staple that provides rich flavor and a full serving of veggies.
Serve with your favorite breakfast protein (eggs? bacon? both?!) and you’ve got a perfectly balanced, Plate Method meal sure to get your day started on the right foot. Or, eat some for dinner if you dare! Give your oatmeal the upgrade it deserves – your taste buds will thank you!
Sun-Dried Tomato and Goat Cheese Baked Oatmeal
Serves 4
Ingredients
- ½ C sun-dried tomatoes in oil, drained and chopped
- ½ C white or yellow onions, chopped (approximately 1/4 medium onion)
- 2 cloves garlic, minced
- ½ red or yellow bell pepper, chopped
- 1 C baby spinach, chopped
- 1 tsp whole-grain Dijon mustard
- 1 tsp Italian seasoning
- 1 C old fashioned or quick cooking oats
- 1 C cauliflower rice
- 1½ C vegetable broth
- 1 large egg
- 1 tsp baking powder
- 1¼ tsp kosher salt
- freshly ground pepper, to taste
- ½ C crumbled goat cheese
- cooking spray
Directions
- Preheat oven to 375° F.
- Heat a large sauté pan over medium heat. Add sun-dried tomatoes and heat for approximately 3 minutes. Add onions and garlic. Sauté mixture for 2 minutes. Add bell peppers and cook until tender, about 3 to 5 minutes.
- Add baby spinach, mustard, and Italian seasoning to the pan. Cook for about 3 minutes, or until spinach is wilted.
- In a large bowl, combine oats, cauliflower rice, broth, egg, baking powder, salt, and pepper. Fold in goat cheese and cooked vegetables from the sauté pan.
- Spray pie dish or 9×9 casserole dish with cooking spray. Add oat, vegetable, and cheese mixture. Use spatula to smooth mixture into one even layer.
- Bake for 40 minutes. Top should be golden-brown when cooked.
Swaps
- For the sun-dried tomatoes: fire-roasted diced tomatoes, roasted red peppers, canned artichokes, canned olives
- For the spinach: kale, collards, basil
- For the goat cheese: feta, mozzarella, parmesan
Recipe modified from https://jessicalevinson.com/savory-baked-oatmeal/