Baked oatmeal has become a popular meal prep breakfast – and for good reason! This Savory Baked Oatmeal puts a unique spin on the classically fruit-forward dish and is a great option for baby-led weaning.
Let me hear it from all my baked oatmeal fans out there! For someone who has found and fostered her love for meal prep over the last couple of years, baked oatmeal has become one of my favorite meal prep breakfast recipes. I love that you can bake it up the night (or even a few days) before you want to enjoy it, and that it’s easy to microwave up for a warm, hearty breakfast that tastes like it took days to make. I’ve seen a lot of fruit-forward baked oatmeal recipes out there, and even included one in my e-cookbook (with hidden veggies in it, of course), but I thought it would be fun to mix things up with a tasty savory version! I’ve already made a standard savory bacon oatmeal recipe with eggs for you all, and If you’ve not tried savory oatmeal yet, you’re missing out. It’s so good and sticks to your bones even more than the classic fruity versions. And let’s face it, sometimes you’re just craving a little something savory for breakfast.
I made this Savory Baked Oatmeal with my little one in mind. She (like most toddlers) will take fruit over vegetables any day, but she also happens to adore baked oatmeal. Let’s be honest, her parents love it too because it is wayyyy less messy than classic oatmeal served in a bowl!
In case I haven’t mentioned it yet, rolled oats have been such a lifesaver in our baby-led weaning journey. I use them in soooo many recipes and buy Trader Joe’s 2-pound bags on the regular [*affiliate link]. I’ve used them in muffins, pancakes, donuts, cookies and now this! They’re a super-substantial food that has a ton of health benefits and I feel good using them as a base for so many recipes I make for my little one.
While this Savory Baked Oatmeal takes a little while to bake in the oven, it’s incredibly easy to throw together so there’s very little hands-on time. It’s my favorite kind of recipe, and I’m sure you other mamas can relate.
I also love that the recipe is totally adaptable. I went the Italian route this time, but feel free to mix in other savory herbs, spices and ingredients.
Some other fun combinations might be:
- Ham, cheese and peas
- Kale, bacon and sweet potato
- Ground turkey, bell peppers and onion
Use this recipe as your guide and run wild from there!
Do you have a favorite baked oatmeal recipe? If so, I’d love to hear about it! Let me know in the comments below!
Savory Baked Oatmeal
- 2-3 quart baking dish
- Cooking spray
- Large mixing bowl
- Mixing spoon
- 1/2 cup measure
- 1/4 teaspoon measure
- Large saute pan
- 2 cups rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon dried basil
- 1 1/2 cups milk of your choice
- 1 egg
- 3 tablespoons olive oil
- 5 links cooked breakfast sausage, cut into slices
- 1/2 cup sun-dried tomatoes
- 2 cups fresh spinach
- 2 cloves garlic, minced
- Preheat the oven to 350 degrees Fahrenheit. Spray a 2-3 quart baking dish with cooking spray and set aside.
- In a large mixing bowl, mix together the oats, baking powder, salt and dried basil. Stir in the milk and egg.
- Place a large saute pan over medium heat and add the olive oil. Once oil is heated, add the sausage, sun-dried tomatoes, spinach and garlic. Saute, using the tongs to mix everything together, until spinach is slightly wilted, then remove from heat immediately.
- Add the spinach mixture to the mixing bowl with the other ingredients along with 1/2 cup water. Stir until combined, then pour mixture into prepared baking dish.
- Bake in 350 degree oven for 25-30 minutes, or until all liquid has been absorbed and oats look set. Let cool slightly before serving.
- DISH DENSITY: Medium
- This recipe can easily be baked the night (or even a few days) before you plan to serve it, refrigerated and simply reheated in the microwave when ready to enjoy.
- Some other ingredient combinations to try: ham, cheese and peas; kale, bacon and sweet potato; ground turkey, bell peppers and onion.
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