Recipe: Baked Oatmeal – Sun-Dried Tomato and Goat Cheese
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? maybe both!), and you have a perfectly balanced Plate Method meal to start your day 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!
Baked Oatmeal: Sun-Dried Tomato and Goat Cheese
Serves 4
Ingredients
- 1/2 C sun-dried tomatoes in oil, drained and chopped
- 1/2 C white or yellow onions, chopped (approximately 1/4 medium onion)
- 2 cloves garlic, minced
- 1/2 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
- 1 1/2 C vegetable broth
- 1 large egg
- 1 tsp baking powder
- 1 1/4 tsp kosher salt
- freshly ground pepper, to taste
- 1/2 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
- For the goat cheese: feta, mozzarella, parmesan
Recipe modified from https://jessicalevinson.com/savory-baked-oatmeal/