Roasted Veggies and Savory Oats Bowl

This post is sponsored by The Quaker Oats Company but all opinions are my own.

Breakfast for dinner meets sheet pan night with this roasted veggies and savory oats bowl recipe. The oats are creamy, cheesy, and savory; making it a great new way to enjoy oatmeal!

Savory Oats Recipe - Oats for Dinner

Oatmeal for breakfast, that’s a no-brainer, but for dinner? It’s a whole new game! If you’ve never tried savory oats before, I assure you that you’ve been missing out –especially with this recipe. Check out how easy it is to make in this video:

Just one bite of these savory cheesy oats topped with roasted veggies and you’ll know exactly what I mean when I say YOU’VE GOT TO MAKE THIS!

Savory Oats Recipe - Oats for Dinner

For this recipe, I’ve used Quaker oats because their flakes are large, providing a terrific texture for this dish. Plus, each 1/2 cup serving of rolled oats provides a good source of fiber and essential vitamins and minerals. Oats are versatile and with this savory recipe we have a new way of enjoying one of our favorite meals, any time of day –even for dinner.

Savory Oats Recipe - Oats for Dinner

Many of us love oatmeal because it’s a nutritious and hearty meal that can be made in a pinch, which is why this recipe is all the rave at my house. The oatmeal is super quick to make while the veggies roast in the oven. Fry the eggs, and voila! Dinner is ready.

If you’re not sure what savory oats taste like, think of risotto: a rice dish that’s been slow cooked into a creamy and rich perfection. But thankfully for us, these oats take just 8 minutes and require minimal stirring.

Savory Oats Recipe - Oats for Dinner

Old-fashioned, steel-cut, and quick cooking oats, which oat should I use?

Old-fashioned regular oats are best for this recipe since the texture is perfect and they take a fraction of the time compared to steel cut oats. In a pinch, use quick cooking oats, following the directions on the package, but the texture might be slightly thinner.

Do I need to roast the veggies?

Roasting caramelizes the vegetables giving them a sweet and nutty taste. If you want to save time, do this step a couple of days before and keep them refrigerated in an airtight container. All you’ll have to do is heat and serve!

Savory Oats Recipe - Oats for Dinner

I’m really loving the combination of Brussels sprouts, butternut squash, and red onion but you could swap them out with your favorites. Cauliflower, carrots, sweet potatoes, chickpeas, and spinach are all great options.

Savory Oats Recipe - Oats for Dinner

Besides nutrition, what I love most about this recipe is that it’s the perfect recipe if you meal prep for the week! Whether you chop your veggies ahead of time or roast them, you can get this meal on the table with minimal hands-on time and that means being able to do all the other things that are important –like homework and laundry. Ha!

If you love oats and want more delicious and simple oat recipes, check out the abundance of oat recipes I have for you on my blog. From breakfast to snacks I’ve got you covered! And for more delicious oats recipes head over to

What are your favorite recipes to make with oats?

Roasted Veggies and Savory Oats Bowl

Savory oats are the new way to enjoy oatmeal! Rich and cheesy oats topped with roasted veggies, a fried egg, and bacon, it’s the ultimate healthy comfort food in a bowl.

  • Author: Laura Fuentes
  • Yield: 4 servings 1x


  • 16 ounce bag cubed butternut squash
  • 8 ounces Brussels sprouts, halved
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 1 tablespoon butter
  • ½ cup onion, coarsely chopped
  • 2 cups Quaker Old Fashioned Oats
  • 2 cups water
  • 1/2 cup shredded Sharp Cheddar cheese
  • 4 eggs
  • 2 strips cooked turkey bacon, crumbled


  1. Preheat oven to 400F. Line a large baking sheet with parchment.
  2. In a large bowl, combine the butternut squash, Brussels sprouts, chopped onion, olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper, toss to combine and transfer to the baking sheet.
  3. Bake for 20 to 22 minutes or until the veggies are tender and golden brown.
  4. While the veggies roast, in a medium pot, melt the butter over medium heat. Add the oats and cook for 30 seconds to toast. Add the water and bring to a simmer. Turn the heat to low and allow to simmer for 8 to 10 minutes until the oats reach a thick consistency, adding more water in if necessary. Stir in shredded cheese, season with remaining salt and black pepper. Keep warm.
  5. In a large greased non-stick pan, cook eggs sunny-side up or over easy.
  6. Scoop oats into a bowl, top with veggies, an egg, and sprinkle with bacon crumbles.


  • Serving Size: 1 bowl
  • Calories: 460
  • Sugar: 6g
  • Sodium: 816.3mg
  • Fat: 16.9g
  • Saturated Fat: 7.3g
  • Trans Fat: 0.2g
  • Carbohydrates: 56.7g
  • Protein: 19.9g

13 thoughts on “Roasted Veggies and Savory Oats Bowl”

  1. CandyC says:

    I frequently have leftover roasted sweet potatoes and Brussels sprouts in the fridge so this will be a great way to use them up!

    1. Laura Fuentes says:

      That would make this meal come together super FAST!

  2. Karen says:

    I am planning to make the Savoury Oats recipe tonight for dinner! Funny enough, your email arrived at THE best time! I was meal planning for the week and I need to find a way to cook up the rest of my fresh brussel sprouts (and coincidentally I have some butternut squash also in my cupboard!)
    I am thinking I will do up the eggs scrambled instead of fried the way you did. My kids are scrambled fans.

    I have never done oatmeal up this way, so I am curious!

    1. Laura Fuentes says:

      You’re gonna love these.

  3. Lisa says:

    I made these two nights ago. I was skeptical about the cheesy oats but they taste like risotto! We used real bacon and a bit more cheese. This is one recipe we will make again and again! and yes, Quaker Oats are larger than the no-brand type and have better texture imho. Thanks for a great recipe!

    1. Laura Fuentes says:

      Thank you for trying these Lisa!

  4. Fatima says:

    I made these tonight. They came out wonderful. For a second, I thought it was rissotto but not. And so much faster than cooking rice! I think this will be my new go-to way of making bowls for dinner!!

  5. Matt says:

    My family loved this idea. I didn’t have Brussels so I used broccoli. Was amazing. thanks for another terrific recipe.

  6. Sarah says:

    I made these last night. They were DELICIOUS. You’re right, they have the consistency of cheesy cheddar risotto but BETTER! And, it cooks so fast!
    I doubled the veggies and the oats and now I have leftovers for lunch! To reheat the oats, I added a little more water and they were perfect. Five stars

  7. Jessica says:

    I didn’t have Brussels so I used broccoli like another person commented. Literally, from freezer and pantry to table in 30 minutes and I didn’t mess half my kitchen. I buy Quaker too because their oats are larger. Funny that you mentioned that, I thought I was the only one that noticed and bought them for that reason! Well, also because they are consistent in cooking and taste -not something guaranteed from generic oats. thanks for a great recipe!

  8. Johanna says:

    I was out of eggs so I threw some chickpeas on the pan to roast with the vegetables for added protein. It came out amazing. I also can’t have dairy so I used a dairy-free cheese substitute and it was amazing. Dairy-free cheese can sometimes have a funny taste but not with the oats. They were savory and perfect!

  9. Ellen says:

    I bet this would also be good with Farro in place of the Oats….. I always have one or the other in the house…

    1. Laura Fuentes says:

      Ellen, stay tuned because I have a Farro bowl coming up soon!

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