Savoury Oat Bake
Easy and satisfying vegetarian main course packed with vegetables, nutritious oats, nuts, seeds, plus cheese and eggs. Serve with salad or cooked veggies, plus a baked potato if you like, for a healthy, tasty dinner. Leftovers are great for lunch boxes.
Ingredients
- 60 g butter
- 350 g carrot, courgette, red onion (combined weight after peeling, topping and tailing etc.) see Recipe Note 1 for alternatives.
- 150 g rolled oats (or porridge oats)
- 100 g mature Cheddar cheese (grated)
- 80 g mixed nuts and seeds see Recipe Note 2 for suggestions
- 1 - 2 tsp herbs and/or spices e.g. dried sage or thyme, fennel seeds, garlic powder
- 1 tsp salt
- ¼ tsp black pepper
- 3 eggs beaten
Instructions
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Preheat your oven to 180°C /160° Fan /Gas 4 /350°F.
Line a 20 cm square baking tin with baking paper.
Tip: if you use a tin with a smaller base then you may need to increase the cooking time as the bake will have more depth.
Melt the butter and brush some of it all over the baking paper. Set the rest aside.
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Coarsely grate the courgette and carrot and finely chop the onion. Squeeze handfuls to extract as much liquid from them as possible then transfer to a large mixing bowl.
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Stir into the vegetables the oats, the grated cheese, nuts, seeds, herbs, spices, salt and pepper.
Make a well in the centre then pour in the beaten eggs and remaining melted butter. Stir very well so everything is evenly combined.
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Transfer the mixture to the lined and greased tin, spreading and pressing down evenly, going right into the corners and smoothing down the top.
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Bake in the oven until cooked through, slightly risen and golden brown (approx. 30-35 min).
Leave to rest for 5 minutes then lift out of the tin using the paper. Cut into squares and serve.
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Can be stored in the fridge for 3 days or frozen.
Reheat in a microwave, moderate oven or air fryer.
Recipe Notes
Note 1. Suggested vegetables to use. You can use other vegetables than those listed so long as they add up to 350 grams in total after preparation. Use ones that will soften in the relatively short cooking time to avoid the need for precooking, e.g. grated beetroot, celeriac, or parsnip, finely chopped celery.
Note 2. Nuts and seeds. Almost any combination of nuts and seeds can be used, larger ones chopped or ground, others left whole. e.g. whole: pumpkin, sunflower and sesame seeds, hemp hearts, chopped: hazelnuts, walnuts, ground: flaxseed, chia, almonds.