Flavorful Mediterranean Oat Dish

This savory Mediterranean oat dish combines heart-friendly oats with bright Mediterranean tastes in a versatile creation that's perfect for morning meals, midday bites, or evening dinners. I whipped this up while hunting for a protein-rich switch from my daily breakfast routine, and now it's a weekend favorite at my house.

I first threw this together one Sunday when friends came over for brunch, and they couldn't believe it wasn't from an upscale cafe. These days I cook up a batch nearly every week for grab-and-go breakfasts and easy lunches.

What You'll Need

• Rolled or porridge oats: They form your foundation, giving hearty chew and good fiber
• Feta cheese: Brings salty tanginess; grab Greek feta for the real deal flavor
• Red onion: Offers sweet aroma; look for one that's firm with snug skin
• Courgette (zucchini): Supplies wetness and good-for-you stuff without taking over the taste
• Roasted peppers: Add sweet smokiness; the jarred kind works great, but make your own when they're in season
• Sun dried tomatoes: Little flavor powerhouses; pick ones not soaking in oil to cut down on calories
• Black olives: Supply that classic Mediterranean punch; Kalamata olives work wonders here
• Chopped nuts: Give crunch and protein; use whatever you like or already have
• Mixed seeds: Provide snap and healthy fats; warm them in a dry pan for extra taste
• Fresh herbs: Wake up the whole dish; basil and parsley really fit the Mediterranean theme
• Dried herbs: Create flavor depth; good-quality dried herbs make all the difference
• Garlic: Powder or fresh cloves; builds essential taste foundation; fresh will pack more punch
• Eggs: Hold everything together; let them sit out before using for better mixing
• Butter: Delivers richness and helps things brown up; grass-fed butter has even more flavor

Cooking Instructions

Get Everything Hot And Ready:

First, turn your oven on to 180°C (160°C fan, 350°F). Put parchment paper in a 2lb loaf tin, leaving some hanging over the sides so you can lift it out later. You can also use a 20cm square tin if you want, but it'll cook a bit faster. The paper stops stuff from sticking and makes cleanup super easy.

Mix All Your Dry Stuff:

Grab a big bowl and throw in all your dry things including oats, broken-up feta, tiny-chopped red onion, shredded and squeezed courgette, diced roasted peppers, sundried tomatoes, olives, nuts, seeds, both kinds of herbs, garlic, salt, and pepper. Stir it all up real good so everything's spread out evenly. This way, every bite has all the good flavors.

Pour In The Wet Stuff:

Now dump your whisked eggs and melted butter over everything in the bowl. Grab a wooden spoon or spatula and fold it all together until you can't see any dry spots and the eggs coat everything. It'll look pretty wet right now, but don't worry – the oats will soak up that moisture while baking.

Put It In The Tin:

Scoop your mixture into the tin you fixed up, and push it down firmly with the back of your spoon. This pressing down is really important if you want slices that don't fall apart. Take your time to smooth the top until it's nice and flat, which helps it cook evenly and look good when done.

Finish Up And Bake:

Pour about 2 teaspoons of olive oil over the top, spreading it around with your spoon. This will make a nice golden crust while it bakes. Stick it on the middle shelf of your hot oven and let it cook for around 40 minutes until the top turns deep gold and a toothpick stuck in the middle comes out clean.

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The feta cheese really makes this dish special for me. I stumbled on this trick while playing with Mediterranean flavors, and those little pockets of salty tanginess throughout the oat mixture take it from just okay to totally unforgettable. Even my daughter, who usually picks out any visible veggies, always asks for more when I make this.

Prep Ahead Tips

This Mediterranean oat creation actually tastes better after spending a day in the fridge, making it perfect for planning ahead. Once it's fully cooled down, wrap single slices in parchment and keep them in a sealed container in your fridge for up to 3 days. If you want to keep it longer, wrap the slices and stick them in the freezer for up to 3 months. Let frozen pieces thaw in the fridge overnight and warm them in the microwave for about 30 seconds to bring back that nice soft texture.

Mix It Up

What's great about this dish is how easy it is to change. Don't have courgette? Just use grated carrot instead. Try goat cheese if you don't want feta. Make it without dairy by using plant cheese and coconut oil rather than butter. Want more protein? Just mix in some plain protein powder with the dry stuff. You can also make it match the seasons – use roasted pumpkin in fall or asparagus in spring. You can even shift from Mediterranean to Middle Eastern by using za'atar, pomegranate seeds, and pistachios.

Ways To Enjoy It

For breakfast, try a warm piece with some Greek yogurt and a little honey drizzled on top. At lunch, pair it with a simple green salad dressed with lemon juice and olive oil. For dinner, eat it alongside some grilled chicken or fish with roasted veggies. It works great for picnics when packed in single servings. And when you've got company, cut it into small squares and serve as part of a Mediterranean snack board with hummus, tzatziki, and fresh veggies.

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This dish brings the sunshine of the Mediterranean straight to your kitchen in the tastiest way possible. Nobody can resist it!

Frequently Asked Questions

→ Can I swap out veggies in this dish?

You bet! This dish is super flexible. Try grated carrots instead of courgette or fresh bell peppers instead of jarred ones. You can toss in spinach, artichokes, or any Mediterranean veggies you love.

→ Is this dish suitable for vegetarians?

Definitely! This oat bake has no meat at all. You'll get protein from the eggs, feta, nuts, and seeds, making it really filling for vegetarians.

→ Can I make this dish dairy-free?

Sure thing! Just swap the feta for a plant-based cheese alternative and use olive oil instead of butter. It might feel a bit different in your mouth, but all those Mediterranean flavors will still come through.

→ What goes well with this oat dish?

This easy meal tastes great by itself or with a simple salad on the side. For breakfast, try adding a poached egg on top. It's yummy warm or cold and fits perfectly in a lunchbox.

→ How do I warm up the leftovers?

Just zap single pieces in the microwave for 30-60 seconds to keep them soft. Or you can warm it in your oven at 160°C/320°F for about 10 minutes. Many folks also love eating it cold straight from the fridge.

→ Can I get this ready beforehand?

For sure! Mix everything the night before and stick it in the fridge. Next day, let it sit out a bit before baking. You can also bake the whole thing, cut it up, and freeze the pieces for quick meals later on.