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+ servings
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.
Course breakfast, lunch, snack
Cuisine American
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)
Calories 193kcal


  • 1 teaspoon olive or avocado oil
  • 1 ½ cups (80g) finely chopped spinach
  • 1 cup (80g) finely chopped broccoli
  • ½ 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


  • 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. 
  • 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. 
  • 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.


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 
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. 
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.


Calories: 193kcal | Carbohydrates: 31g | Protein: 7g | Fat: 5g | Sodium: 44mg | Potassium: 316mg | Fiber: 5g | Calcium: 98mg | Iron: 2.5mg