Oat Bake
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Cheesy Broccoli & Oat Bake

Course: Side Dish
Cuisine: American
Yield: 6

Equipment

  • 1 Medium Banking Dish
  • 1 Saucepan
  • 1 Lg Bowl
  • 1 Whisk

Ingredients

  • 2 Cups Broccoli Florets, Fresh or frozen, chopped small
  • 1 Cup Rolled Oats, Not Instant
  • 2 Cups Vegetable or Chicken Broth
  • 1 Small Onion, Finely Diced
  • 2 Cloves Garlic, Minced
  • 1 Cup Greek Yogurt, or Cottage Cheese Blended smooth
  • 3 Lg Eggs
  • 1 1/2 Cups Shredded Sharp Cheddar Cheese
  • 1 TSP Mustard Powder
  • 1/2 TSP Onion Powder
  • 1/2 TSP Black Pepper
  • 1/4 TSP Salt
  • 1 TBSP Olive Oil or Butter

Instructions

Oats

  • In a saucepan, bring the broth to a simmer.
  • Add rolled oats and cook 3-4 minutes until softened but not mushy. Set aside

Prepare Broccoli

  • If using fresh, steam for 3-4 minutes until just tender
  • If frozen, thaw and pat dry

Sautee Aromatics

  • In a skillet, heat olive oil or butter, add onion and cook until translucent (4-5 minutes
  • Add garlic and cook 1 more minute

Mix Base

  • In a large bowl, whisk together eggs, Greek yogurt, mustard powder, onion powder, pepper, and salt.
  • Stir in the cooked oats, sautéed onion/garlic, steamed broccoli, and 1 cup of cheddar cheese.

Assemble

  • Pour mixture into prepared dish. Smooth top, then sprinkle reserved ½ cup cheddar over surface.

Bake

  • 30–35 minutes, until golden and set in the center. A knife inserted should come out mostly clean. Cool slight before serving