Start your day with something a little different and seriously nourishing with this Mediterranean Veg Baked Protein Porridge. Packed with wholesome oats, vibrant vegetables, and a boost of protein, this savoury twist on a breakfast classic is perfect if you’re craving something hearty, comforting, and full of flavour. Inspired by sunny Mediterranean ingredients, it’s an easy make-ahead dish that works just as well for brunch or a light lunch, keeping you satisfied and energised for hours.
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Equipment
- Large mixing bowls x 2
- Teaspoon
- Grater
- Potato masher
- Wooden spoon
- Tablespoon
- Grease proof paper
- Baking tray
- Cooling rack
Serves 4 – 8
Ingredients
- Onion x 1
- Courgette x 1 small
- Aubergine x 1 small
- Red Pepper x 1 small
- Garlic x 2 cloves
- Olive oil
- Dried mixed herbs x 1 – 2 tsp
- Salt and pepper to taste
- Oats x 200g
- Pea protein x 120g (or a protein powde of your choice)
- Pecans x 50g
- Chia seeds x 10g
- Flaxseeds x 10g
- Hemp seeds x 10g
- Pumpkin seeds x 10g
- Dried mixed herbs a 1 tsp
- Tamari x 1 tsp
- Egg whites x 500g
- Eggs x 2
Method
- Preheat the oven to 180°C or gas mark 5.
- Peel and slice the onion.
- Next peel the courgette and slice it into cubes.
- Repeat this process with the aubergine.
- Slice the top from the red pepper and remove the core and the stalk.
- Now slice the flesh.
- Squash the garlic cloves under the blade on the knife and remove the skin.
- Next slice the cloves.
- Place these vegetables into the baking tray and drizzle the olive oil over them.
- Sprinkle over the dried mixed herbs and salt and pepper to taste.
- Once the oven has preheated add put the tray into the oven and bake for about 25 – 30 minutes or until the vegetables are golden brown.
- In a large mixing bowl add the oats, protein powder, chia seeds, flaxseeds, hemp seeds pumpkin seeds, pecan and dried mixed herbs.
- Mix these ingredients together.
- Add in the egg whites, eggs and tamari and mix these ingredients together with the spoon.
- Now add in the oat mixture and mix these ingredients together.
- When all the ingredients are well mixed in set the bowl aside.
- Brush the base of the tray with oil.
- Scrunch up the piece of grease proof paper between your hands.
- Place it into the baking tray.
- Brush the top of the grease proof paper with the oil as well.
- Place the a couple of large spoonfuls of the baked vegetables into the base of the tray.
- If you have a lot more these can be frozen and used with another batch or for different recipes.
- Pour over the porridge mixture.
- Place in the fridge overnight.
- Or preheat the oven to 180°C or gas mark 5.
- Bake the porridge for 20 – 25 minutes or until it’s a golden brown colour.
- Once it’s golden brown remove from the oven and leave to cool.
- Then serve with eggs (optional) and enjoy.
Whether you’re looking to switch up your breakfast routine or add more balanced, protein-rich meals into your week, this recipe is a simple and delicious place to start. It’s versatile, meal-prep friendly, and full of goodness in every bit. Proof that porridge doesn’t have to be sweet to be satisfying.
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