Bring oats to the lunch or dinner table with this savory baked oatmeal frittata filled with sun-dried tomatoes, baby spinach, thyme, and creamy goat cheese.
I was compensated for writing the original article, “Oatmeal For Dinner,” and developing the recipe found in the February 2016 issue of Today’s Dietitian. I was not compensated for sharing the column or magazine with readers on my blog. All opinions are my own.
Oatmeal is one of my favorite breakfasts during winter months (although I’ve been known to have it in the summer too!). Just a few months ago I shared my Quick Berry Oatmeal, which shows the most basic way I make my oatmeal on a daily basis. I switch it up with the fruit and toppings I add in – pears, apples, and oranges in the winter, berries in the summer; a swirl of peanut butter instead of raw nuts. Sometimes I even make my oatmeal with kefir, which gives it a tangy end product, or cottage cheese, which leads to a more savory and gooey bowl of oats.
Overnight oats are all the rage these days, but I haven’t jumped on the bandwagon just yet. I like my oats hot, so although I like the idea of prepping it all the night before, a bowl of cold oats doesn’t appeal to me. That may change though when I try my friend Kara’s Carrot Cake Overnight Oats – they just look so good!
While overnight oats aren’t my thing, baked oats are. I recently shared my Ricotta Berry Oatmeal Cups, which are a huge hit in our house and make for a really easy grab-and-go option on those busy mornings we’re rushing out the door.
I also like to make baked oatmeal in a pie dish on weekend mornings as a change of pace from the classic pancakes or French toast. Sweet baked oatmeal is certainly on trend – I’ve been seeing recipes for it popping up everywhere. Another trend I’ve been witnessing is savory oatmeal bowls. Just this week I saw my friend Emily’s recipe for Cheesy Savory Steel Cut Oatmeal and last month my colleague Abby shared a Trio of Savory Oatmeals on her blog. (UPDATE: Check out my Savory Oatmeal Breakfast Bowl!)
It’s pretty funny how these trends start and I recently combined the two – baked oatmeal and savory oats for my February Culinary Corner article and recipe for Today’s Dietitian Magazine. Since February was Heart Health Month I chose to write about oats since they are an extremely heart-healthy food thanks to their fiber content. There are many more health benefits to oats, including anti-inflammatory and anti-cancer properties as well as gut health benefits, all of which you can read about in my article.
To showcase the culinary side of oats I decided to make a savory baked oatmeal dish. My girls thought it was so funny we were having oats for dinner! As I wrote in the article:
My kids were bewildered when I told them we’d be having oats for dinner—but why not? Breakfast for dinner is quite popular and fun for families, and oatmeal should be no exception, especially given all its health benefits.
The savory baked oatmeal – aka oatmeal frittata – was such a hit that we’ve already made it a handful of times and are having fun changing up the ingredients. That’s one of the best parts about frittatas, casseroles, and baked oatmeal dishes – you can keep it interesting by varying the add-ins based on what you have on hand in the house and what’s in season.
While this particular recipe calls for sun-dried tomatoes, spinach, and goat cheese, I can see a spring-y version in the near future using asparagus, leeks, and parmesan cheese. The possibilities are endless!
In addition to the versatility of this dish, my favorite thing about baked oatmeal is the golden brown crispy top that’s formed. You certainly don’t get that from a regular bowl of oats!
I hope you enjoy this recipe and give savory oatmeal a try, whether in a bowl or as a baked variation I am sure you will enjoy the twist on a classic breakfast meal!
Sun-Dried Tomato, Spinach, and Goat Cheese Oatmeal Frittata
- Cooking spray
- 1/2 cup chopped sun-dried tomatoes in oil
- 1/2 cup chopped onions
- 2 cloves garlic minced
- 1/2 cup chopped bell peppers
- 1 cup chopped baby spinach
- 1 teaspoon whole-grain Dijon mustard
- 1 tablespoon fresh thyme
- 2 cups quick cooking oats
- 2 cups low-sodium vegetable broth or water
- 1 large egg
- 1 teaspoon baking powder
- 1 1/4 teaspoon kosher salt
- Freshly ground pepper to taste
- 1/2 cup crumbled goat cheese
Preheat oven to 375° F. Spray pie dish with cooking spray and set aside.
Heat a large sauté pan over medium heat. Add sun-dried tomatoes and heat until oil is released. Remove sun-dried tomatoes and set aside.
Add onions and garlic to remaining oil and sauté for 2 minutes. Add peppers and cook until tender, 2 to 3 minutes.
Return sun-dried tomatoes to pan along with baby spinach, mustard, and thyme. Cook until spinach is wilted, about 3 minutes.
Combine oats with broth or water, egg, and baking powder. Season with salt and pepper. Fold in cooked vegetables and cheese.
Transfer oat, vegetable, and cheese mixture to prepared pie dish.
Bake for 40 minutes until top is golden-brown.