For the longest time, my oats lived in a jar labeled “breakfast only.” They were reserved for maple syrup, berries, and a dash of cinnamon. Sound familiar?
But honestly, as a busy mom trying to find satisfying, easy meals, I started to wonder: who decided oats couldn’t be savory? Who said they couldn’t be the star of a hearty lunch or even a light dinner?
That’s when this Mediterranean Savory Baked Oats recipe was born. It’s part frittata, part savory loaf, and 100% delicious. It has completely changed my meal-prep game, and I think you’re going to love it.
More Than Just a Savory Oats Recipe
This Mediterranean Feta Bake isn’t just a fun idea—it’s become a staple in my house. Here’s why:
- It’s Packed with Goodness: We’re talking fiber-rich oats, protein from the eggs and feta, and wonderful healthy fats from nuts and olives. It’s a truly balanced and nourishing choice.
- The Flavor is Incredible: It’s the perfect Mediterranean blend—salty feta, briny olives, sweet roasted peppers, and bright lemon zest. Every bite is a little different.
- Amazing for Meal Prep: I bake one of these on a Sunday and have slices ready for quick lunches or snacks all week. It’s fantastic warm or cold.
- So Versatile: Serve it for brunch, as a light dinner with a salad, or as a hearty, energizing snack.
How This Mediterranean Feta Bake Comes Together
The best part about this savory oats recipe is how simple it is. There’s no complex technique, just a lot of “mix and bake.”
First, you mix: You’ll start by combining all the “dry” ingredients in a giant bowl. This includes the oats, all those wonderful veggies (the onion, grated courgette, peppers, tomatoes, and olives), the feta, nuts, and herbs.
Then, you bind: Pour in the beaten eggs and melted butter. This is what brings it all together into a thick, hearty batter.
Finally, you bake: Press that mixture firmly into a lined loaf tin, drizzle with a little olive oil, and bake. Your kitchen will smell amazing. The hardest part is letting it cool in the tin for 15-20 minutes—this is a non-negotiable step! It needs that time to set, or it might crumble. Patience is key here.
My Quick Tips for the Perfect Loaf
After making this dozens of times, I’ve learned a few things that guarantee a perfect result.
A Few Swaps and Ideas
- Squeeze That Courgette: Don’t skip squeezing the moisture out of the grated courgette (zucchini). Too much water will make the loaf soggy, and we want a firm, sliceable texture.
- Cheese Options: Feta is classic, but this would be lovely with crumbled goat cheese or even a sharp aged cheddar.
- Nut-Free: If you need to make this nut-free, just leave them out! You could add some sunflower seeds or pepitas for a similar crunch.
- Serving Idea: I absolutely love a slice of this served alongside a crisp, simple salad. It’s a perfect pairing. Speaking of which, it’s wonderful with my Aegean Chickpea & Herb Salad.
Mediterranean Oat & Feta Bake
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, minced garlic, 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
- 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
Your Quick Questions Answered
Can I make this gluten-free?
Absolutely! Just be sure to use certified gluten-free rolled oats. The rest of the ingredients are naturally gluten-free.
How do I store this Mediterranean Feta Bake?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. It’s great cold, or you can gently reheat slices in the microwave or a toaster oven.
Does this freeze well?
Yes, it’s a great freezer-friendly recipe. You can freeze the entire cooled loaf or individual slices. Just wrap them tightly and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature.
I hope this savory baked oats loaf makes your weeks a little easier and a lot more delicious. It’s a real family-pleaser in my home, and I can’t wait to hear what you think!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
