This savory baked oatmeal is so easy to make and such a delicious way to enjoy vegetables for breakfast or any time of the day! It’s suitable for babies six months and up and perfect for baby led weaning. Pack it for daycare, preschool and beyond as a healthy lunch that will keep kids fuller for longer.
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You know how much I love incorporating vegetables into…well, everything!
Perhaps you’re struggling to get your baby or child to eat their vegetables or looking for ways to incorporate them into their breakfast. Or you always start the day on a sweet note and want to switch things up. Then I highly encourage you to try this savory vegetable oats!
I recently realized that oftentimes I get into a breakfast rut and serve the same thing on repeat for my baby and toddler. So I set up a system where every week I pick about 3-4 easy breakfast items and rotate through. Want to share them here for easy reference in case you’re looking for some inspiration.
Easy baby and kid-friendly breakfast ideas
- Yogurt with various toppings (e.g. nuts, seeds, fruit, vegetables, cereal, coconut, nut butter, tahini)
- Microwave egg oatmeal
- Overnight oats/quinoa
- Chia pudding
- Toast
- Pancakes
- Muffins
- If you are a visual person, here are actual breakfast that I served to my baby
And now, I will definitely be adding this savory baked oatmeal to our routine! It’s great to make ahead and simply reheat in the morning. It tastes amazing straight out of the fridge too.
Ingredients for vegetable oats
Rolled oats: I don’t recommend using quick oats as it will turn out too mushy. Steel cut oats won’t work either. Here’s a handy chart explaining the differences in the oat varieties.
I personally love this brand as it’s sprouted and is glyphosate-free.
Milk: Use whole fat cow’s milk as our babies need fat for optimal brain development. You can swap with non-dairy alternatives. Here are my top recommendations to maximize nutrition for your baby or child
Egg: To make it egg-free, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water. Mix well and let it sit for 10-15 minutes, whisking occasionally.
Spinach, broccoli, sweet potatoes: Feel free to swap with whatever vegetables you have on hand. I do recommend adding some type of green leafy vegetable. Kale, swiss chard, beet greens are all great choices. It’s a simple way to keep exposing your baby to the bitter taste, which they have an innate aversion towards.
Italian seasoning, tomato paste: This recipe is super versatile! You can use whatever spices/herbs you wish.
Step-by-step Instructions
Cook the vegetables with Italian seasoning and tomato paste. Remove from heat and set aside to cool slightly.
Combine oats, baking powder, milk, and egg. Let the mixture sit for 5-10 minutes to allow for the oats to soften.
Pour into a lined baking pan.
Bake! Soo easy!!
How to serve oatmeal bars for babies and kids
Be sure to wait until the oatmeal is cooled before slicing. This will allow you to get a clean slice.
You can serve as is or if you wish, spread some peanut butter, yogurt, mashed avocado, tahini, etc. on top to make every bite count.
For younger babies who haven’t developed their pincer grasp yet, slice into finger shaped strips.
For older babies, you can slice into bite-sized pieces or keep them big so they can learn to take bites.
I say breakfast, but you can certainly enjoy this vegetable oats for lunch, dinner, or as a snack. Add it to your child’s lunchbox for daycare, preschool and beyond.
Storage Suggestions
Transfer to an airtight container and keep in the fridge for up to 5 days. You can enjoy warm (reheat briefly) or cold.
Freeze for up to 2 months. You can wrap them individually in parchment paper and store in an airtight container or freezer safe bag. I like to flash freeze.
Do you want to minimize picky eating and set a solid foundation for a lifetime of healthy eating habits?
Check out this 3 month mastering self-feeding program! It’s the closest thing to me being in your kitchen
Savory Baked Oatmeal with Vegetables
Ingredients
- 1 teaspoon olive or avocado oil
- 1 1/2 cups (80g) finely chopped spinach
- 1 cup (80g) finely chopped broccoli
- 1/2 cup (60g) finely chopped sweet potatoes
- 2 teaspoons Italian seasoning
- 1 tablespoon tomato paste
- 2 cups (200g) rolled oats
- 1 teaspoon baking powder
- 2 cups whole fat milk
- 1 egg , whisked
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease an 9 inch square baking dish or line with parchment paper, which I recommend for easy removal.
- Heat oil in a skillet over medium heat. Add all the vegetables and cook for 4-5 minutes, or until softened. Add Italian seasoning and tomato paste and cook for a couple of minutes, stirring so everything gets well incorporated. Remove from heat and set aside to cool slightly.Â
- In a large bowl, combine the rest of the ingredients. Add the vegetables. Let mixture sit for 5-10 minutes to allow for the oats to soften.
- Pour into the prepared baking dish and press mixture evenly.Â
- Bake for 30 minutes, until all liquid has been absorbed and oats are set and firm to touch. Be sure to cool before slicing for a clean cut.
Will these work as mini muffins as well?
I haven’t tried so I’m not sure!
I dont have tomato paste on hand but I have fresh tomatos, can I blend it and use it as sub? thank you!
Hi! No that won’t work. If you don’t have it, it’d be better to leave it out completely and use other spices that you have on hand.