My Sunshine Feta Mediterranean Oat Bake: The Recipe Everyone’s Raving About!

Okay, confession time: I once signed up for a potluck and completely forgot until the morning of. Panic mode, right? I raided my fridge and pantry, saw a bag of oats, some feta, and a bunch of Med-inspired veggies. What happened next was pure kitchen magic, and this Sunshine Feta Mediterranean Oat Bake was born! It’s now my absolute go-to for ‘wowing’ a crowd with minimal stress, or just for a delicious, easy meal during the week.

Seriously, you need this recipe in your life. It’s the perfect make-ahead dish, a fantastic vegetarian centerpiece, great for meal prep, and honestly, it tastes even better the next day. Plus, it’s packed with wholesome goodness that actually tastes like a treat! Imagine all those bright, sunny Mediterranean flavors – building on that classic Mediterranean Oat Bake idea – all packed into one delicious, sliceable bake.

Why This Recipe is a Keeper

So, what makes this Sunshine Feta Mediterranean Oat Bake so special? Let me count the ways!

Seriously Simple: This is practically a one-bowl wonder! You pretty much just mix everything together and pop it in the oven. Minimal cleanup is always a win in my book.
Flavor Explosion: Every single bite is a burst of the Mediterranean – the salty tang of feta, sweet roasted red peppers, savory sun-dried tomatoes, briny olives, and all those gorgeous herbs. It’s a flavor party, and everyone’s invited!
Amazingly Versatile: This isn’t just a one-trick pony. It’s a star served warm for dinner, fantastic cold in lunchboxes, perfect for picnics, a lovely addition to a brunch spread, or a satisfying light meal with a simple salad. It’s naturally vegetarian and oh-so-satisfying.

What You’ll Need: Ingredient Breakdown

Here’s your shopping list. The beauty of this recipe is its flexibility, but these ingredients together are pure magic!

Rolled Oats: 225 g (about 2 1/2 cups) – The old-fashioned kind, not instant! They give the best hearty texture, forming the base of our Oat Bake.
Feta Cheese: 225 g (about 1 1/2 cups) – Crumbled or diced into about 1/2-inch cubes. Go for a block packed in brine if you can; the flavor is often better!
Red Onion: 1 large (approx. 225 g or 1 1/2 cups chopped) – Peeled and finely chopped for a touch of sweetness and color.
Zucchini (Courgette): 1 large (approx. 300 g, yielding about 1 1/2 cups grated and squeezed) – Make sure to squeeze it super dry! This is key to avoid a soggy bake.
Jarred Roasted Red Peppers: 180 g (about 1 cup, drained) – Drained and roughly chopped. These are a fantastic flavor shortcut!
Sun-Dried Tomatoes: 60 g (about 1/2 cup) – Preferably oil-packed (drained well!), roughly chopped. They add such an intense, sweet-tart Mediterranean flavor.
Kalamata Olives: 45 g (about 1/3 cup) – Or your favorite black olives, pitted and roughly chopped. That briny kick is divine!
Garlic: 2 medium cloves, minced (or 1/2 teaspoon garlic granules) – Fresh is great, but granules work in a pinch.
Mixed Nuts: 35 g (about 1/4 cup) – Roughly chopped. Almonds, walnuts, or even pecans add a lovely crunch.
Pine Nuts: 15 g (about 2 tablespoons) – For that extra buttery crunch. Toast them lightly beforehand if you’re feeling fancy!
Fresh Mixed Herbs: 3 tablespoons, finely chopped – A combination of parsley, basil, and chives is classic and brings amazing brightness.
Mixed Dried Herbs: 1/4 teaspoon – Italian seasoning or Herbes de Provence work beautifully for that extra herby depth.
Lemon Zest: Zest of 1 medium lemon – Don’t skip this! It really makes all the flavors pop.
Fine Sea Salt: 1/2 teaspoon.
Freshly Ground Black Pepper: 1/2 teaspoon.
Eggs: 5 medium (approx. 220−250 g total) – Lightly beaten. These are the glue that holds this beautiful bake together.
Unsalted Butter: 75 g (about 5 tablespoons) – Melted, for richness.
Olive Oil: 1 tablespoon – For drizzling on top.

Equipment You’ll Use:

Large mixing bowl
9×5 inch loaf pan (approx. 1.2−1.5 kg or 3lb capacity), or a 9-inch square baking pan (this will result in a shallower bake and might cook a bit quicker).

Let’s Get Baking: Step-by-Step

Ready to create some Mediterranean magic? It’s easier than you think!

Get Ready: First things first, move your oven rack to the middle position and preheat it to 350°F (180°C, or 160°C if you have a fan/convection oven). Grab your loaf pan, give it a good grease with a little butter or oil, and line it with parchment paper, leaving some overhang on the sides – this will be your trusty handle to lift the bake out later!
Mix the Good Stuff (Dry & Veggies): In your large mixing bowl, toss in the rolled oats, feta cheese, chopped red onion, that super-squeezed grated zucchini, roasted red peppers, sun-dried tomatoes, olives, mixed nuts, pine nuts, all those lovely fresh and dried herbs, the lemon zest, salt, and pepper. Give it all a good stir with a big spoon or spatula until everything is looking like colorful confetti and nicely distributed.
Bring It Together (Wet Ingredients): Now, pour the lightly beaten eggs and the melted butter over your oat and veggie mixture. Stir it all up again, making sure every little bit is moistened and everything’s well combined. The mixture will be pretty thick, and that’s exactly what you want!
Pan It Up: Carefully spoon your glorious mixture into the prepared loaf pan. Press it down firmly and evenly with the back of your spoon – you want to get rid of any sneaky air pockets and make sure it’s nice and compact. Smooth out the top so it’s level.
The Golden Touch & Bake: Drizzle that tablespoon of olive oil all over the top. Use the back of your spoon to gently spread it out. Now, into the preheated oven it goes!
Patience, Young Grasshopper (Baking Time!): Let it bake for 50−60 minutes. You’ll know it’s ready when it’s firm to the touch, a beautiful deep golden brown on top, and a skewer or a thin knife poked into the center comes out clean (you might get a little melted cheese, but no wet batter!). If you’re using a shallower square pan, it might cook a tad faster, so start checking around the 45−50 minute mark.
Cool It! (This is Important!): Once it’s perfectly baked, take it out of the oven and let it cool in the pan on a wire rack for at least 15-20 minutes. I know, it smells amazing and you want to dive right in, but this cooling time is crucial. If you try to slice it while it’s screaming hot, it’s more likely to fall apart.
Serve or Save: After that initial cooling, use those parchment paper “handles” to carefully lift your bake out of the pan and onto the wire rack. You can let it cool more if you like. Slice it up and serve it warm, or let it cool completely – it’s fantastic either way!

Storing Your Treasure

Got leftovers? Lucky you! Pop them into an airtight container and keep them in the fridge for up to 3−4 days. You can gently reheat slices in the microwave or oven, or just enjoy them cold (perfect for lunchboxes!). This bake also freezes like a champ for up to 3 months. Just wrap slices or the whole cooled loaf tightly. Thaw in the fridge or at room temperature when you’re ready for another taste of sunshine.

Pro Tips for Bake Success

Want to make it even more amazing or switch things up? I’ve got you covered!

Swap it Out: No feta? Crumbled goat cheese or even small cubes of halloumi (pan-fried first for extra yum) would be delicious.
Veggie Variations: Feel free to add about a cup of chopped sautéed mushrooms or a handful of well-squeezed cooked spinach.
Nut-Free? You can omit the nuts, or try sunflower or pumpkin seeds for a similar crunch.
The Squeeze is Real: I can’t stress this enough – really squeeze out as much liquid as possible from the grated zucchini. Excess moisture is the enemy of a perfectly textured bake! A clean kitchen towel or cheesecloth works wonders here.
Don’t Rush the Cool-Down: Seriously, that 15-20 minute cooling time in the pan is your best friend. It allows the bake to set properly so you get those nice, clean slices.

Serving Suggestions & Perfect Pairings

This Sunshine Feta Mediterranean Oat Bake is pretty incredible all on its own, but here are a few ideas to make it a full-on feast:

Sidekicks: A crisp green salad dressed with a zesty lemon vinaigrette is the absolute perfect companion. For something a bit heartier, serve it alongside some roasted new potatoes, a scoop of quinoa salad, or a dollop of creamy tzatziki or plain Greek yogurt.
Occasions: This is a winner for a spring brunch, a light summer dinner on the patio, packed up for a picnic in the park, or as a satisfying make-ahead lunch for the week. It also makes a fantastic and unique offering for potlucks or holiday appetizer spreads!
Drinks: A chilled glass of Sauvignon Blanc, a light rosé, or even some sparkling lemon water would be delightful.

Mediterranean Oat & Feta Bake

This vibrant and satisfying baked loaf is brimming with Mediterranean-inspired ingredients. Wholesome oats provide a hearty base, complemented by salty feta, sweet roasted peppers, tender courgette, flavorful sun-dried tomatoes, and briny olives. Aromatic herbs, a hint of garlic, and bright lemon zest elevate the taste, while eggs and nuts create a wonderfully textured and nutritious centerpiece for any meal.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Total Time 1 15

Servings 8

Equipment

Large mixing bowl
1.2−1.5 kg (approx. 3lb or 9×5 inch) loaf tin, or a similar capacity baking dish (e.g., a 22 cm square baking tin, which will result in a shallower loaf and may require slightly less baking time).

Ingredients

Grains & Dairy:

225 g rolled oats not instant
225 g feta cheese crumbled or diced into 1 cm cubes

Vegetables & Aromatics:

1 large red onion approx. 225 g, peeled and finely chopped
1 large courgette approx. 300 g, yielding approx. 150−180 g once grated and squeezed, grated and excess moisture thoroughly squeezed out
180 g jarred roasted red peppers drained and roughly chopped
60 g sun-dried tomatoes preferably oil-packed, drained, roughly chopped
45 g Kalamata or other good quality black olives pitted and roughly chopped
2 medium cloves fresh garlic minced (or 1.5 teaspoons garlic granules)

Nuts:

35 g mixed nuts e.g., almonds, cashews, walnuts, roughly chopped
15 g pine nuts

Herbs & Seasonings:

3 tablespoons fresh mixed herbs e.g., parsley, basil, chives, finely chopped
1.5 teaspoons mixed dried herbs e.g., Italian seasoning or Herbes de Provence
Zest of 1 medium lemon
½ teaspoon fine sea salt or 1/2 teaspoon
¼ teaspoon freshly ground black pepper or 1/4 teaspoon

Binding Agents & Fats:

5 medium eggs approx. 220−250 g total once beaten, lightly beaten
75 g unsalted butter melted

For Topping:

1 tablespoon olive oil

Instructions

Prepare Oven and Baking Tin: Adjust your oven rack to the middle position and preheat to 180∘C (160∘C fan/Gas Mark 4/350∘F). Grease your chosen baking tin thoroughly with a little extra butter or oil, and line the base and sides with baking parchment, allowing some overhang to help lift the loaf out later.
Combine Dry Ingredients & Vegetables: In a large mixing bowl, place the rolled oats, feta cheese, chopped red onion, grated and squeezed courgette, chopped roasted peppers, sun-dried tomatoes, olives, mixed nuts, pine nuts, fresh herbs, dried herbs, lemon zest, salt, and black pepper. Stir everything together with a large spoon or spatula until all the ingredients are well distributed.
Incorporate Wet Ingredients: Pour the lightly beaten eggs and the melted butter over the oat and vegetable mixture in the bowl. Stir thoroughly again, ensuring that all components are evenly moistened and combined. The mixture will be thick.
Transfer to Tin & Level: Spoon the mixture into your prepared baking tin. Press it down firmly and evenly using the back of the spoon to eliminate air pockets and create a compact loaf. Smooth the surface so it is level.
Add Topping & Bake: Drizzle the 1 tablespoon of olive oil over the top of the mixture. Use the back of a spoon to spread it gently across the surface. Place the tin in the preheated oven.
Baking Duration: Bake for 50−60 minutes. The loaf is ready when it is firm to the touch, a deep golden brown on top, and a skewer or thin knife inserted into the center comes out clean (without wet batter, though it might have some melted cheese). If using a shallower square tin, start checking for doneness around the 45−50 minute mark.
Cooling is Key: Once baked, remove the loaf from the oven and let it cool in the tin on a wire rack for at least 15−20 minutes. This is important, as attempting to remove it while too hot may cause it to break apart.
Serve or Store: After the initial cooling, carefully use the parchment paper overhang to lift the loaf out of the tin and onto the wire rack to cool further if desired. Slice and serve warm, or allow it to cool completely before slicing. This loaf is also delicious served cold.
Storage: Store any leftover loaf in an airtight container in the refrigerator for up to 3−4 days. It can be gently reheated in a microwave or oven, or enjoyed cold. This loaf also freezes well; wrap slices or the whole cooled loaf tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

Notes

Estimated Nutritional Information (per serving, assuming 8 servings):

Calories: Approx. 400 kcal
Protein: Approx. 14.3 g
Carbohydrates: Approx. 28.7 g
Fiber: Approx. 5.3 g
Sugars: Approx. 3.8 g
Fat: Approx. 26.0 g
Saturated Fat: Approx. 11.8 g

Disclaimer: Nutritional information is estimated based on an average of common ingredients and using USDA standard reference data or similar. Actual values will vary depending on precise ingredient choices, brands, and portion sizes. This information is for guidance only and should not be considered a substitute for professional nutritional advice.

You’ve Got to Try This!

Honestly, this Sunshine Feta Mediterranean Oat Bake has become such a staple in my kitchen, and I just know you’re going to love it too. It’s savory, incredibly satisfying, packed with flavor, and surprisingly easy to whip up.

Give it a try, and please, please let me know how it turns out! I love seeing your creations – maybe even tag me in your photos on social media! Happy baking!