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    MJ & Hungryman ยป Baby/Kid-Friendly Recipes ยป Savory Baked Oatmeal with Vegetables

    Savory Baked Oatmeal with Vegetables

    By Min On September 28, 2021

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    three sliced baked oatmeal stacked on top of each other

    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! Itโ€™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. 

    three sliced baked oatmeal stacked on top of each other
    Jump to:
    • Easy baby and kid-friendly breakfast ideas
    • Ingredients for vegetable oats
    • Step-by-step Instructions
    • How to serve oatmeal bars for babies and kids
    • Storage Suggestions
    • Savory Baked Oatmeal with Vegetables

    You know how much I love incorporating vegetables intoโ€ฆwell, everything!

    Perhaps youโ€™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! Itโ€™s great to make ahead and simply reheat in the morning. It tastes amazing straight out of the fridge too.

    Breakfast ideas for babies (With visuals)

    Ingredients for vegetable oats

    all the ingredients for making vegetable oats laid out on a wooden board

    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.

    Tip: chop extra veggies and make this vegetable baby French toast!

    Step-by-step Instructions

    a two image collage with the vegetables cooked in a pan on the left and all the ingredients added in a large bowl on the right

    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.

    a two image collage with unbaked oatmeal in a square pan on the left and baked on the right

    Pour into a lined baking pan.

    Bake! Soo easy!!

    How to serve oatmeal bars for babies and kids

    a two image collage with baked oatmeal and watermelon cut into strips on the left and into bite-sized pieces on the right

    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

    Sliced vegetable oats on a parchment paper with a toddler hand grabbing one piece

    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! Itโ€™s the closest thing to me being in your kitchen

    Find out more!
    • Easy Baked Strawberry Banana Oatmeal
    • One Pan Vegan Baked Apple Oatmeal
    • Pumpkin Oatmeal Bars (Healthy and Easy)
    three sliced baked oatmeal stacked on top of each other

    Savory Baked Oatmeal with Vegetables

    This savory baked oatmeal is so easy to make and a great way to enjoy vegetables for breakfast! Perfect for baby led weaning and lunchboxes.
    5 from 9 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    resting time: 10 minutes
    Total Time: 50 minutes
    Servings: 12 bars (or more depending on how you slice it)
    Author: Min | MJ and Hungryman

    Equipment

    • Square Pan
    • Parchment Paper
    • Mini Food Chopper

    Ingredients

    • 1 teaspoon olive or avocado oil
    • 1 ยฝ cups (80g) finely chopped spinach
    • 1 cup (80g) finely chopped broccoli
    • ยฝ 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.ย 
    • 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.ย 
    • 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.

    Notes

    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 recommendationsย 
    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.
    Veggies: 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.ย 
    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.

    Nutrition

    Calories: 193kcal | Carbohydrates: 31g | Protein: 7g | Fat: 5g | Sodium: 44mg | Potassium: 316mg | Fiber: 5g | Calcium: 98mg | Iron: 2.5mg
    Course breakfast, lunch, snack
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, Iโ€™m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. BT says

      July 11, 2022 at 4:50 pm

      Hi! This might be a silly question, but I don't have much experience baking. I don't have a 9in square pan, but have a rectangular baking dish that's approx 8.5x6.5. How would you modify the recipe for that?

      Reply
      • Min says

        July 11, 2022 at 6:21 pm

        HI! it will work just fine. You may need to cook for a tad bit longer, maybe not. Check at the suggested time and bake longer if needed!

        Reply
    2. Lauren says

      February 06, 2022 at 10:23 pm

      I want to make this dairy and salt free. I usually make babies oatmeal with water. Can I use 2 cups of water instead of milk and skip the cheese and baking powder?

      Reply
    3. Jocelyn says

      December 08, 2021 at 7:50 am

      The texture supposed to be dry similar to energy bar? I ended up with quiche like texture.

      Reply
      • Min says

        December 08, 2021 at 7:08 pm

        It's definitely not supposed to be dry but shouldn't be too wet either. It's moist

        Reply
    4. Tiffany says

      December 03, 2021 at 8:16 am

      I have all the ingreds but dont have broccoli, can i use half a red capsicum and green peas to make up that cup of broccoli?

      Reply
      • Min says

        December 03, 2021 at 11:24 am

        you bet! Any veggies will work ๐Ÿ˜‰

        Reply
    5. Jesslyn Wong says

      December 02, 2021 at 12:37 am

      I dont have oven but i have air fryer, can i use that instead?

      Reply
      • Min says

        December 02, 2021 at 1:26 pm

        Haven't tried but don't think it will work..

        Reply
      • Jess says

        January 10, 2023 at 6:46 pm

        Did you end up trying this recipe in an air fryer? We also only have an air fryer at the moment.

        Reply
    6. Jane Hong says

      November 10, 2021 at 10:17 am

      5 stars
      These are absolutely amazing! At first I wasn't sure about "savoury" oatmeal but now I am hooked more than my baby! My baby of course loves them too! Thank you for coming up with such a delicious recipe!

      Reply
      • Min says

        November 10, 2021 at 10:26 am

        Right? We also eat oatmeal instead of rice with our favorite Asian dishes haha

        Reply
    7. Emma says

      October 19, 2021 at 11:14 pm

      5 stars
      My 1 year old and I both liked this Italian savory oatmeal. Thanks!

      Reply
    8. Del says

      October 09, 2021 at 9:23 pm

      I dont have tomato paste on hand but I have fresh tomatos, can I blend it and use it as sub? thank you!

      Reply
      • Min says

        October 11, 2021 at 6:27 am

        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.

        Reply
    9. Kerry says

      October 02, 2021 at 2:59 am

      Will these work as mini muffins as well?

      Reply
      • Min says

        October 02, 2021 at 10:01 pm

        I haven't tried so I'm not sure!

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope youโ€™ll enjoy all the recipes and tips that I share on what and how to feed your child!

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