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Mediterranean Oat Bake for Busy Weeknights
Maya Bennett

Mediterranean Oat Bake for Busy Weeknights

A hearty, Mediterranean-inspired oat bake featuring sun-dried tomatoes, crumbly feta, and roasted peppers. Perfectly balanced for quick assembly and adaptable to any dietary needs.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Mediterranean-inspired
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats
  • 1 cup feta cheese
  • 1 red onion
  • 1 cup courgette
  • 1 jar roasted peppers
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup black olives
  • 1/4 cup chopped walnuts
  • 1/4 cup mixed seeds
  • 1 tsp garlic granules
  • 1 tbsp dried mixed herbs
  • 1/4 cup melted butter
  • 2 beaten eggs
  • 1 tbsp olive oil (for drizzling)

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Grate red onion and courgette; drain and chop jarred roasted peppers
  3. Combine rolled oats, grated veggies, chopped peppers, sun-dried tomatoes, olives, garlic granules, and herbs in a bowl
  4. Press mixture into a greased 8-inch square baking dish
  5. Dot with feta cheese and spread melted butter over the top
  6. Sprinkle chopped walnuts and mixed seeds evenly
  7. Bake for 35 minutes until golden and crisp
  8. Cool completely before slicing into 8 portions
  9. Serve warm as a breakfast base or cold as a portable snack

Notes

Feta adds a halal-compliant crumble effect
Use flaxseed gel (2 tbsp) to replace eggs for vegan option
Fresh green herbs added at serving time enhance flavor
Store leftovers refrigerated up to 3 days or frozen up to 1 month