It’s summer time, time to veg out 😃🥕 🥬. Take a savory spin on breakfast with this baked oatmeal recipe. Use your favorite fresh, seasonal vegetables and bake a wholesome breakfast, side dish or afternoon snack. With zucchini and squash in abundance this time of year we knew we had to sneak them into a Coach’s Oats recipe. For more ways to use zucchini and summer vegetables take a look at these recipes:
Zucchini Oat Chocolate Muffins
Ingredients
- 2 cups Coach’s Oats
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. rosemary
- ½ tsp. thyme
- ½ tsp. oregano
- ½ tsp. garlic salt
- ½ tsp. black pepper
- 1 ½ cup stock (we used chicken, can use vegetable or beef)
- 8 oz. fat-free Greek yogurt
- 1 large egg
- ½ cup chopped zucchini
- ½ cup chopped squash
- ½ cup chopped red bell pepper
- 2 green onions, chopped
- ½ cup shredded Parmesan cheese, plus more for topping
Instructions
- Preheat oven to 350®.
- In a medium skillet, sauté chopped vegetables on medium heat for 5 minutes or until vegetables have softened.
- In a large bowl combine oats, baking powder, baking soda and spices. In a separate bowl whisk together stock, yogurt, egg and cheese. Add the vegetables to the oatmeal and stir well. Add wet ingredients next.
- Pour oat mixture into an 8 x 11.5 inch lightly greased baking dish. Cover the oatmeal with cheese for desired topping. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 12 to 15 minutes, until cheese is melted and lightly golden.
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How long do I bake it?
Hi Laura,
thanks for stopping by, we’re so sorry about that. The recipe is refreshed and should reflect the correct baking instructions.