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–+ servings
Breakfast, Dinner, Lunch

Savory Baked Oatmeal

5 from 1 vote
This high protein Savory Baked Oatmeal with cottage cheese tastes like pizza! Quick and easy to make, this savory oat bake is perfect for healthy breakfasts, lunches or dinners, and meal prepping. So satisfying and customizable!
30 minTotal
6servings
Savory Baked Oatmeal With Cottage Cheese
Balanced 181 kcal
Protein 24% 11g
Carbs 44% 20g
Fat 32% 6g
Print Recipe 6
Ingredients Steps Nutrition
  • 1 ½ cups (150 g) rolled oats
  • 1 ⅓ cups (320 g) cottage cheese full fat recommended
  • ½ cup sliced mushrooms
  • ⅓ cup diced tomatoes or roasted red bell peppers
  • ¼ cup Parmesan cheese or shredded cheddar
  • 1 ½ tbsp pesto or olive oil
  • ½ tsp onion powder or to taste
  • ⅓ tsp garlic powder or to taste
  • salt and pepper to taste
  • seasonings of choice optional, as desired
  • Heat oven to 350°F (180°C) and fold a 7 x 7 inch (15 x15 cm) brownie pan with parchment paper.
  • Prepare the vegetables. Wash both mushrooms and tomatoes, then cut them. If desired, you can add other veggies like sautéed spinach or sliced onion.
  • In a large mixing bowl, add rolled oats, cottage cheese, Parmesan cheese, pesto or olive oil and all seasonings. Give a good stir to combine.
    Mixing rolled oats and cottage cheese in a bowl, before adding vegetables
  • Add the prepared vegetables to the bowl, then mix until evenly combined. Feel free to stir in any additional ingredient you'd like such as sliced olives or chopped walnuts.
    Diced tomatoes and sliced mushrooms added to cottage cheese oatmeal dough
  • Transfer the dough to the prepared baking pan and spread it out evenly.
  • Bake in hot oven for 15 to 20 minutes, or until the savory oatmeal is ready. Do not overcook it, or it may get hard.
  • Let cool for 5-10 minutes before slicing into bars. Serve these savory baked oats as part of your breakfasts, lunches or dinners.
181 kcal
Protein 24% 11g
Carbs 44% 20g
Fat 32% 6g

Per serving, estimated automatically, not a substitute for professional dietary advice.

Ingredient notes

  • Dairy-free & vegan – Replace cottage cheese with crumbled soft tofu and use nondairy alternatives to Parmesan cheese.
  • Gluten-free – Use certified gluten-free rolled oats.
  • Vegetables – I made my oats with mushrooms and tomatoes, but you are free to choose the veggies you like the most.
  • Seasonings – Use your favorite seasonings besides the recommended ones. Smoked paprika, cayenne pepper, rosemary and cumin are great options.
  • Extras – Customize these savory baked oats with bacon pieces or turkey sausage, chopped walnuts, sliced olives, or anything you crave.

Storage notes

  • To store – Place leftovers in an airtight container, then refrigerate for up to 5 days.
  • To freeze – Place in zipper bags and freeze for up to 4 months.
  • To reheat – Remove the savory baked oatmeal from the fridge or freezer, then warm up in hot oven or in the microwave.

Nutritional values

  • Nutrition facts are approximations calculated by third-party apps, for precise values please calculate your own.