Savory baked oatmeal that’s reminiscent of a bread roll. Gluten-free, vegan, and filled with peanut butter!
Savory oatmeal. I’m not going to lie, savory oatmeal has always seemed a little weird to me. The idea that someone would opt for oatmeal with mushrooms or sriracha over a sweet bowl of apple pie oatmeal – or a chocolatey oatmeal – was just unthinkable. Un-freaking-thinkable.
But then I found myself having an all-too-common dilemma.
I’m sure we’ve all experience this dilemma (and will continue to do so). You’re hungry, so you open the fridge, stare at for a few minutes and… nothing. There’s nothing there, except maybe an old jar of mustard and a couple of carrots. Boo.
As I’m a little obsessed with breakfast, this rarely happens to me in the morning (the fridge and freezer are always stocked with the breakfast essentials). But I can be pretty lazy when it comes to the other two meals.
So, a few weeks ago I found myself staring at an almost-empty fridge at around 12.30pm. And I wasn’t about to go buy anything (laziness strikes again).
Then – what’s this!? – an idea! What if I made a baked oatmeal that (sort of) resembled a bread roll?
After retesting the recipe a few more times (during more empty-fridge moments) I settled on this recipe, which includes sesame seeds, poppy seeds, and my all-time favorite sandwich filling, peanut butter.
There’s also a peeled and grated zucchini to add some volume and moisture to the baked oatmeal. All credit to The Oatmeal Artist for inspiring me to add zucchini – Lauren’s been adding zucchini puree to many of her creations.
When it comes to breakfast, I’ll probably be sticking to my sweet bowls of oats. However, for the other times of the day, savory oatmeal’s where it’s at.
And when you love oatmeal as much as I do, it’s bound to start appearing at lunch and dinnertime.
- 1 small or medium-sized zucchini
- ½ cup rolled oats
- ¼ teaspoon baking powder
- Scant ⅛ teaspoon salt
- Pinch of black pepper
- ½ teaspoon sesame seeds
- ½ teaspoon poppy seeds
- ⅓ cup almond milk
- 1 - 2 tablespoons peanut butter
- Preheat the oven to 350°F (180°C). Grease a small ramekin.
- Peel and finely grate zucchini. Transfer to a medium-sized bowl.
- Add the rolled oats, baking powder, salt, pepper, sesame seeds and poppy seeds. Pour in the almond milk, and mix until well combined.
- Transfer the mixture to the prepared ramekin. Carefully swirl in the peanut butter using a butter knife.
- Bake for 20 - 25 minutes, or until the top is dry and a little bit firm. Enjoy!
I used Peanut Butter & Co.'s 'Smooth Operator' (I have received products from PB & Co.)