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.
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