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Heart-healthy oats are combined with sun-dried tomatoes, baby spinach, thyme, and creamy goat cheese in this savory baked oatmeal frittata. Recipe at JessicaLevinson.com | #GlutenFree #vegetarian #vegetarianrecipes #recipes #dinner #quickandeasy #frittata #oatmeal #savoryoats #bakedoatmeal

Sun-Dried Tomato, Spinach, and Goat Cheese Baked Oatmeal

Heart-healthy oats are combined with sun-dried tomatoes, baby spinach, thyme, and creamy goat cheese in this gluten-free vegetarian savory baked oatmeal. Serve with a side salad for lunch or dinner.
Course Main Dish
Cuisine Gluten-Free, Vegetarian
Keyword baked oatmeal, dinner, oatmeal, oats, quick and easy
Prep Time 10 minutes
Cook Time 48 minutes
Total Time 58 minutes
Servings 8
Calories 196 kcal
Author Jessica Levinson

Ingredients

  • 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 old fashioned or quick cooking oats (gluten free if necessary)
  • 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

Instructions

  1. Preheat oven to 375° F. Spray pie dish with cooking spray and set aside.
  2. Heat a large sauté pan over medium heat. Add sun-dried tomatoes and heat until oil is released. Add onions and garlic and sauté for 2 minutes. Add peppers and cook until tender, 2 to 3 minutes.

  3. Add baby spinach, mustard, and thyme to the pan. Cook until spinach is wilted, about 3 minutes.

  4. In a large bowl, combine oats with broth or water, egg, and baking powder. Season with salt and pepper, to taste. Fold in cooked vegetables and cheese.

  5. Transfer oat, vegetable, and cheese mixture to prepared pie dish.
  6. Bake for 40 minutes until top is golden-brown.