Easy Savory Baked Oatmeal {11g Protein}

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This high protein Savory Baked Oatmeal with cottage cheese tastes like pizza! Quick and easy to make, this savory oat bake is perfect for healthy breakfasts, lunches or dinners, and meal prepping. So satisfying and customizable!

I’ve been eating oats every day since 2017. It’s been over 8 years and I still can’t get tired of my protein oatmeal after a morning workout, or a hearty bowl of savory oatmeal with eggs for dinner.

Meal prep savory baked oats

Life gets busy, especially in the morning. When the workday starts early, making a high protein breakfast from scratch can feel challenging. Even so, I aim for a balanced meal that keeps me full, energetic and focused until lunchtime.

These cottage cheese baked oats are my latest obsession! Ever since coming up with this recipe, I’ve been baking a large batch each Sunday for the week. I like serving mine with scrambled eggs, avocado and a tomato salad. It pairs so well with my high protein breakfast casserole too.

And the fun doesn’t stop to breakfasts. This savory veggie bake is also ideal as a quick dinner or a tasty addition to your lunch box at the office. Also for your kids’ at school. Combine it with more veggies and extra protein for a more filling meal. But also alone, it’s already a complete dish!

Why you will love this recipe

Complete meal – Made with cottage cheese, oats and veggies, it’s high in protein, fiber and nutrients.
Quick and easy – This recipe comes together in a bowl in under 30 minutes, using just a handful of simple ingredients. Plus, it’s meal-prep friendly.
Satisfying and delicious – This savory baked porridge is full of flavors and textures, cheesy and so hearty.
Customizable – Mix in your favorite meats like bacon, ham or smoked tofu if vegan. You can have real fun with veggies and add-ins here.

Key ingredients and substitutes

This savory protein bake calls for just a handful of pantry staples. Below you can find all ingredients and their substitutions; precise quantities are in the recipe card at the bottom.

Rolled oats – Old-fashioned rolled oats (gluten-free if necessary) yield a delicious chewy texture. Quick oats will also work, but may give you a mushier result. Do not replace with steel-cut oats instead, they won’t cook properly.
Cottage cheese – I recommend 4% fat cottage cheese, it adds more richness and helps bind the dough better. For a low calorie dish, use low fat or nonfat options. As a dairy-free vegan alternative, choose crumbled silken tofu instead.
Vegetables – I made my savory baked oats with mushrooms and tomatoes, but you are free to use any vegetable you’d like. Sautéed spinach, broccolini and roasted red peppers are great.
Parmesan cheese – It adds a burst of Mediterranean flavors, making it taste like pizza baked oats. You can replace with shredded cheddar or mozzarella, or go for plant based alternatives like nutritional yeast.
Pesto – I’m Italian, and I love the taste of pesto. Rich, salty and so comforting! You can easily swap it out for extra virgin olive oil.
Seasonings – I kept mine simple with just salt, pepper, powdered onion and garlic. Feel free to add in all your favorite seasonings and spices such as rosemary, paprika, chili flakes or cumin. Turmeric is great for its nutritional benefits.

How to make savory baked oatmeal

Step 1 – Get ready. Heat oven to 350°F (180°C) and fold a 7 x 7 inch (15 x15 cm) brownie pan with parchment paper.
Step 2 – Prepare the vegetables. Wash both mushrooms and tomatoes, then cut them. If desired, you can add other veggies like sautéed spinach or sliced onion.
Step 3 – Mix ingredients. In a large mixing bowl, add rolled oats, cottage cheese, Parmesan cheese, pesto or olive oil and all seasonings. Give it a good stir to combine.
Step 4 – Add veggies. Add the prepared vegetables to the bowl, then mix until evenly combined. Feel free to stir in any additional ingredient you’d like such as sliced olives or bacon.
Step 5 – Bake. Transfer the dough to the prepared baking pan and spread it out evenly. Bake in hot oven for 15 to 20 minutes, or until the savory oatmeal is ready. Do not overcook it, or it may get hard.
Step 6 – Serve. Let cool for 5-10 minutes before slicing into bars. Serve as part of your breakfasts, lunches or dinners

Customization ideas

Meats – For more protein and flavor, stir in diced bacon, chopped sausage or turkey burger, tiny cubes of ham, or pieces of chicken breast.
Veggie meats – No meat? No problem, just swap it for smoked tofu, seitan sausages or plant based meat alternatives. I like chopping in Beyond Meat burgers!
Extra vegetables – Mix in roasted eggplant or zucchini, sautéed onion, spinach, broccolini or roasted bell peppers.
Other ideas – Experiment with sliced olives, capers, walnuts or other cheeses like mozzarella for a pizza dish.

Storage directions

To store – Place leftovers in an airtight container, then refrigerate for up to 5 days. I recommend enjoying these savory oat bars warmed up quickly in the microwave.
To freeze – Once cooled down, place the savory bake in zipper bags or a food container and freeze for up to 4 months. For convenience, I suggest freezing it portioned out into squares or bars.
To reheat – Remove the desired amount from the freezer, then warm up in hot oven or in the microwave. Serve as part of savory breakfasts, lunches or dinners.

Frequently asked questions

How can I make it vegan?

This is a savory baked oatmeal without eggs, meaning you can easily make it vegan. Just swap cottage cheese for crumbled soft tofu and use plant based alternatives to Parmesan cheese.

What if I don’t like cottage cheese?

The best part about these oats is that you won’t taste the cottage cheese at all. When baked, the curdles melt and get soft, adding richness without affecting texture or flavor. If you really don’t like it, you can replace cottage cheese with ricotta, full fat Greek yogurt or a blended soft tofu.

More healthy recipes with oats

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Heat oven to 350°F (180°C) and fold a 7 x 7 inch (15 x15 cm) brownie pan with parchment paper.
Prepare the vegetables. Wash both mushrooms and tomatoes, then cut them. If desired, you can add other veggies like sautéed spinach or sliced onion.
In a large mixing bowl, add rolled oats, cottage cheese, Parmesan cheese, pesto or olive oil and all seasonings. Give a good stir to combine.
Add the prepared vegetables to the bowl, then mix until evenly combined. Feel free to stir in any additional ingredient you’d like such as sliced olives or chopped walnuts.
Transfer the dough to the prepared baking pan and spread it out evenly.
Bake in hot oven for 15 to 20 minutes, or until the savory oatmeal is ready. Do not overcook it, or it may get hard.
Let cool for 5-10 minutes before slicing into bars. Serve these savory baked oats as part of your breakfasts, lunches or dinners.

Ingredient notes

Dairy-free & vegan – Replace cottage cheese with crumbled soft tofu and use nondairy alternatives to Parmesan cheese.
Gluten-free – Use certified gluten-free rolled oats.
Vegetables – I made my oats with mushrooms and tomatoes, but you are free to choose the veggies you like the most.
Seasonings – Use your favorite seasonings besides the recommended ones. Smoked paprika, cayenne pepper, rosemary and cumin are great options.
Extras – Customize these savory baked oats with bacon pieces or turkey sausage, chopped walnuts, sliced olives, or anything you crave.

Storage notes

To store – Place leftovers in an airtight container, then refrigerate for up to 5 days.
To freeze – Place in zipper bags and freeze for up to 4 months.
To reheat – Remove the savory baked oatmeal from the fridge or freezer, then warm up in hot oven or in the microwave.

Nutritional values

Nutrition facts are approximations calculated by third-party apps, for precise values please calculate your own.