Savory Baked Oatmeal With Vegetables

When we think of oatmeal, we typically think of sweet recipes but there is so many savory recipes that can be explored. Check out these delicious savory bars that are an ideal finger food to have on hand for a snack, breakfast or a lunchbox item.

This recipe easily and quickly comes together with just a few healthy and fresh ingredients including homemade nourishing almond milk and your minimum daily dose of veggies.

INGREDIENTS

For baked oatmeal

• 1 tsp olive or avocado oil
• 1 ½ cups finely chopped spinach
• 1 cup finely chopped broccoli
• ½ cup finely chopped sweet potatoes
• 2 tsp Italian seasoning
• 1 tbsp. tomato paste
• 2 cups (200g) rolled oats
• 1 tsp baking powder
• 2 cups almond milk made with the NutraMilk
• 1 egg, whisked

For almond milk

• 1 cup (150g) almonds
• 6 cups (1.5 quarts) water
• 1/8 teaspoon Pink Himalayan salt (optional) 

INSTRUCTIONS           

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk. Set aside.
• 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.

 Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by MJ & Hungryman.