Savory Steel Cut Oat and Cornmeal Vegetable Bake

This hearty dish combines the nutty flavor of steel cut oats with the texture of cornmeal and whole wheat flour, creating a satisfying base for a medley of vegetables. Baked until golden, it’s a nutritious option for breakfast, brunch, or even a light dinner. The addition of eggs provides a protein boost, making it a balanced meal that is both comforting and wholesome.

Ingredients:

• 1 cup steel cut oats
• 1/2 cup cornmeal
• 1/2 cup whole wheat flour
• 3 large eggs
• 2 cups mixed vegetables (such as spinach, bell peppers, and zucchini)
• 1 cup vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the steel cut oats, cornmeal, whole wheat flour, salt, black pepper, garlic powder, and onion powder.
3. In a separate bowl, whisk together the eggs and vegetable broth until well combined.
4. Pour the egg mixture into the dry ingredients and stir until just combined.
5. Fold in the mixed vegetables and olive oil until evenly distributed.
6. Grease a baking dish with olive oil and pour the mixture into the dish, spreading it evenly.
7. Bake in the preheated oven for 30-35 minutes, or until the top is golden and set.
8. Allow to cool for a few minutes before slicing. Garnish with fresh herbs if desired.