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!

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:

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.

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.

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!

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.

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 QuakerOats.com.

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

Ingredients

• 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

Instructions

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.

Nutrition

• Serving Size: 1 bowl
• Calories: 460
• Fat: 16
• Carbohydrates: 56
• Protein: 20