This tremendous healthy savory baked oats is accurately what you need to have for a delectable and still filling and relatively distinctive breakfast to start out the working day experience energized and of class, happy!

2 tablespoons of olive oil
1 small onion, minced
1 little red bell pepper, minced
1/3 cup frozen peas
1/2 cup diced tomatoes, seedless
1/3 cup of carrots, minced
1 cup of kale, julienned
2 cups of rolled oats
1/3 cup oatmeal flour
1 teaspoon of baking powder
2 tablespoons of lemon juice
1 cup of unsweetened plant milk
1 cup of water
3 tablespoons of floor flaxseeds
salt to taste
black pepper to style
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1 teaspoon of garlic powder
1/4 teaspoon turmeric powder
1/4 cup of dietary yeast


1/2 tablespoon of olive oil
1/2 tablespoon og ketchup
1/2 tablespoon of vegan mayo
2 tablespoons of unsweetened plant milk

1 CUP: 230 ml
1/2 CUP: 125 ml
1/3 CUP: 83 ml
1/4 CUP: 62 ml


100 g vegan mayonnaise
1 tablespoon of pickles, finely diced
1 tablespoon of capers, finely diced
1 teaspoon of lemon juice
1 tablespoon of clean parsley
1 teaspoon of horseradish
1/4 teaspoon of sugar
Salt & pepper to style

Insert all ingredients to a little bowl and blend together.

Incorporate olive oil to a pot, transform the warmth to medium high, when very hot, increase the minced onions and enable them brown
Insert the red bell peppers, the carrots, incorporate a pinch of salt and sauté for a handful of minutes.
Increase the kale or spinach, make it possible for it wilt
Incorporate the frozen peas, then lower the heat to medium and increase the rolled oats, toast it for a couple of minutes
Flip ff the warmth and allow it to great completely
Preheat the oven to 180C 350F
Insert the oats to a bowl, insert the tomatoes, oatmeal flour, dietary yeast, ground flaxseeds and spices and herbs: salt, black pepper, dried oregano, dried sage, turmeric, and garlic powder.
Blend to combine
Add the unsweetened plant centered milk and the h2o, blend to merge, deal with with shower cap and let it sit for 10 minutes.
Just after this time, incorporate the baking powder and lemon juice, and blend again
Grease a 8 x 8 inches baking tray, then add a parchment paper, grease it all over again, then incorporate the oats to the baking tray and without the need of pressing, degree the major evenly, do not push it.
For a golden top rated, mix catchup (recipe right here) vegan mayonnaise, the a single with oil, olive oil and unsweetened plant based mostly milk and brush it on best of the oats.
Set in the oven and permit it bake for 35 to 40 minutes.

Serve it with vegan tartar sauce!

🤗PRINTABLE RECIPE: www.chefjanapinheiro.com


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A Perfect BREAKFAST: Tremendous Healthful SAVORY BAKED OATS Recipe by chef Jana Pinheiro

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  • at 12:27 pm

    I made these yesterday, and I love them! This recipe is going on the regular rotation for sure. Thank you, Chef!

  • at 2:42 pm

    I love this, I'm def going to make this. Can you freeze these and reheat in the micorwave by any chance? Or is it better to eat them as they are?

    And one more comment.. I feel like this recipe is unnecessarily complicated 😅 Why do we have add both oat flour and ground flaxseed? The oats by themselves are already naturally binding so I'm finding difficult to see why we need these ingredients (other than that they're healthy). Also using regular flour should also be fine, since we're not eating it raw.

  • at 1:21 pm

    I want to use True Elements Oats I recently bought. Thank you for sharing the recipe. Will try and let you know how it turned out.

  • at 6:48 pm

    ❤️😋Looks incredibly delicious. I would add some potatoes to this mixture.

  • at 1:17 pm

    made it, yummmmy

  • at 3:51 pm

    Looks amazing! Can’t wait to try it! Thank you!💕

  • at 1:13 pm

    Wonderful recipe, chef, will try it at the earliest. I've visited your channel for the first time and your very first recipe has bowled me over. I've subscribed to ur channel and look forward to more such vegetarian recipes. Thanks Mam .God bless you.😊😇

  • at 1:24 am

    Are you eastern European ? your accent is very much like that. Thanks for to show this dish.

  • at 10:11 pm

    Dear Jana, thank You very much for all this salubrious information about the oats! I have to do some culinary experimenting grilling them on the skillet!🥑🥭🥑

  • at 10:12 pm

    I wish having it for lunch 25/7 all year round!🥭🥭🥭

  • at 7:09 am

    You are a genius Jana😘💕

  • at 8:58 am

    Wahahaaa.. the dish is "very democratic". Love how you explain everything 🙂 Looks amazing!!

  • at 10:10 am

    Those oven gloves make me laugh every time 😄💚

  • at 3:58 pm

    I made the baked oats and topping last night and it was really good and hearty. I used another recipe I found online for the tartar sauce that contained ingredients I have (because horseradish and capers are not just lying around in my pantry🤣).

    I substituted frozen versions of chopped vegetables that I didn't have fresh– onion, green bell pepper, and spinach. Having frozen actually saved me prep time. For lemon juice, I used some Santa Cruz organic lemon juice that I keep in my fridge. I didn't have any fresh tomatoes, so I omitted them (I wasn't sure if the canned version would be a good substitute). Overall, I like this recipe and it's nice to have something different from the sweet baked recipes I've been using my oats in. Thanks so much for sharing!

    *I meant to add that I used a well greased glass baking dish without parchment paper. The baked oats came out very easily without sticking.

  • at 5:13 am

    What do your cats eat?

  • at 10:59 pm

    Chef Jana, this looks amazing 😍. Reminds me of a fritatta. Do you think adding kala namak for egg flavour would be good? Does the texture remind you of egg?

  • at 4:29 am


  • at 9:41 pm

    i love this recipe can you make an egg and cheese croissant vegan style using biscuit dough

  • at 11:41 pm

    I for one, really appreciate you repeating the reminders and the "why's". Thank you.
    Now I have a confession for you. When you had a meltdown and thought your food processor was broken, My confession is much worse.
    I watch your videos, by ingredients I've never heard of like sour starch for example, then I don't make the recipes! I have poor planning skills and I'm always so hungry by the time I start preparing dinner. Alas! I am just now putting this recipe into the oven. I missed breakfast but it will be ready in time for dinner for once. Unfortunately I don't have the ingredients for the topping horseradish pickles Etc. I will have to taste it and go from there. Thank goodness you're around!

  • at 9:22 pm

    So many great recipes! I don't know which one to try first😂 I eat rolled oats most mornings, but I do need a savory oat recipe in my life 😋 Thanks Janka😁

  • at 5:19 pm

    Chef Jans, I'm so glad to have found you, your an amazing chef.
    I miss so much savory and tasty food, being vegan is hard without, nuts and soy, I just love this breakfast caserole. I used Broth instead of water, and soaked my flax meal in the milk. It's not as firm as yours so next time no subscription, seem I can't help adding my own spin on everything I make. God bless you for sharing such wonderful recipes for people like me 😆

  • at 11:57 am

    Thnaks very much for this recipe… it will change my cafes-da-manha. Love from Rio.

  • at 9:48 pm

    Jana I just want to say great job on this recipe. I couldn't wait for my husband to get out of the shower I had to go in and give him a taste. OMG deliciousss. We absolutely love it. Even my son who has an aversion to all things not meat enjoyed it. Thank you

  • at 8:32 pm

    Jana please stopppp its all too good im cravinggggg

  • at 6:50 pm

    Excelente!! 🤩

  • at 11:15 am

    Great recipe!! Question! I've been tweaking this to have different flavors for different weeks. Some recipes out there don't call for baking powder…what does the baking powder do in this recipe and why do others leave it out?

  • at 8:47 pm

    Deliciosa! Obrigada! 😀 I made this today, my wife and I both enjoyed it, will definitely make it again.

  • at 12:37 am

    I can now say officially that this is on my list of go-to recipes. I've been making it since the video posted and it's really super. As Chef Jana says, it's "democratic"! I use whatever odds and ends I have in my freezer vis-a-vis vegetables. I've been making it in a cake pan, slicing it up into wedges and throwing the wedges into the freezer. I add a portion to my steamer basket instead of rice for a perfect protein/veg/carb meal. Pro tip: save those veggie crumbs at the bottom of frozen vegetables and use them for this recipe! You don't even have to chop them to size! Thank you, Jana! You're so creative and SO adorable!

  • at 2:50 am

    I just made this recipe for my family this evening. Thank you so much Chef Jana. It was delicious.

  • at 5:56 am

    Would this be a recipe to which the banana mixture could be added?

  • at 2:04 am

    This was delicious, even without the mayo topping! Loved it, my son & I nearly eat the whole thing. Had 1/2! Love with string beans instead of peas, no vegan butter but tried to add a little tahini instead!!!

  • at 6:16 am

    Thank you. I will make it next weekend for breakfast.

  • at 6:58 pm

    I made this and my whole family loved it. Total success and I love that you can add whatever you want to it. Aaand it's so healthy and easy to take on the go.

  • at 9:54 pm

    i eat pumpkin pie

  • at 5:30 pm

    DANG! At first glance I thought that it was chickpea tofu

  • at 3:23 pm

    awesome idea! I'm an ex-vegetarian 😉 I love oatmeal, sweet or savory!!!

  • at 4:08 pm

    Thank you Jana! This a tasty way to incorporate oats into our diets. I prepared this recipe exactly to your instructions, ate it once hot and then completely cold. It suits our taste very well and while we liked the hot version (it was softer like a thick porridge) but the cold…now you are talking. I recommend to cool this down then enjoy. I couldn’t really taste the topping so left that out for the next oat bake I made and saved the fat calories. It’s very delicious! I recommend this recipe 👍🤩 Thank you!

  • at 6:03 pm

    what can be use if u dont have mayonise on hand at the time of baking

  • at 5:55 pm

    I make something like this, only make into patties and fry them. So we have our veggie burgers 🍔 😋

  • at 11:56 pm

    This is delicious! Thank you for the recipe. I was so tired of sweet oatmeal for breakfast. This will be a nice change for meals.

  • at 8:02 pm

    Wandering can I substitute the oats for chia seeds & hemp hearts for a lower carb recipe?

  • at 1:34 am

    Yummm! I just stumbled upon your channel and I’m loving all of your videos/recipes! I am definitely making this! I am more of a savory/salty fan than sweet. I have so many ideas for this…like mushrooms and adding black salt to give it that egg flavor. One of my favorites pre-vegan days was a breakfast egg casserole and that’s what this recipe reminds me of. Thank you!

  • at 8:38 pm

    I did a variation of this recipe to make a pizza base. Used a rolling pin to make a thinner round base cooked for 20 minutes then added usual pizza toppings with reduced calorie cheese and baked again for 12 minutes. It was lovely.

  • at 6:39 pm


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