Baked Oats with Spinach, Tomato & Feta

A fantastic savoury recipe to prep ahead for mid-week meals or lunchtime snacks.

Serves 9|Takes 50 mins


1 tablespoon of olive oil

1 onion, finely chopped

2 cloves of garlic, finely chopped

1 red or yellow pepper, diced

Salt and freshly ground pepper

4-6 sundried tomatoes, diced

2 handfuls of fresh spinach (about 50g)

200g Flahavan’s Organic Oats

500ml of milk of choice

3 tablespoons of honey plus extra for drizzling

1 teaspoon of baking powder

1 large egg, beaten

100g feta cheese


Mixed salad


Line a 23cm/9” square tin and preheat the oven to 180oC/160oC fan/gas 4.

Heat a pan over a medium heat and add the oil, followed by the onions, peppers and garlic.

Sauté for a few minutes until soft then remove from the heat.

Add the chopped sundried tomatoes and spinach and toss until the spinach wilts.

Put the cooled vegetables into a bowl and add the oats, honey, egg, milk and baking powder.

Allow to sit for 5-10 minutes to allow the oats to soften.

Crumble in the feta, season well and transfer to the prepared tin and press the mixture evenly in the tin.

Bake for 25-30 minutes until the oats are set and firm and all the liquid absorbed.

Allow cool for 5-10 minutes before serving with a light salad and a drizzle of honey.

Any leftovers can be covered and stored in the fridge for several days. Parchment wrapped portions make a great addition to your lunch box.

Recipe Categories:

Brunch   Breakfast   Savoury   Snacks   Vegetarian  
Flahavan's Oats Illustration