Southwest Savory Baked Oatmeal with Corn, Green Chiles and TVP
This whole food plant-based breakfast casserole is oil-free, and doesn’t require chopping! Top it with your favorite salsa, vegan sour cream, guac or whatever strikes your fancy. It's a delicious way to take a break from your sweet oats routine and ideal for make-ahead meal prep.
Equipment
- 8 inch cake pan, square or round (20 to 21 cm)
- parchment paper or pre-formed parchment paper cake pan liner (you can grease your pan instead)
- blender or food processor
- silicon spatula
- Medium/ Large Mixing Bowl
Ingredients
- 1½ cup rolled oats
- 2 Tbsp nutritional yeast
- 1 Tbsp flaxseed (or sub with chia seeds)
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp onion flakes
- ½ tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1½ cup vegetable broth
- 1 cup corn kernels* (divided)
- ½ cup TVP**
- 4 oz can of diced green chiles, strained*** (about ⅓ cup + 1 Tbsp)
Instructions
Prepare Pan & Preheat Oven
- Line an 8 inch square or round cake pan with parchment paper or a preformed parchment paper liner.
- Preheat oven to 350 ℉ (175 ℃).
Process Dry Ingredients
- Place oats, baking powder, baking soda, nutritional yeast, flaxseed, onion flakes, garlic powder, smoked paprika, ground cumin and salt in a bowl of a food processor and pulse 2 to 4 times. The idea is to blend all the ingredients and break down the oats a bit. Refer to the photo in the main text for an idea of what this should look like. You can make your mixture a little more coarse than I did if you like.
- Remove the processed dry ingredient mix from the blender or food processor, placing the mixture in a medium to large mixing bowl and set aside.
Process Half the Corn Kernels with the Vegetable Stock
- Place ½ cup of corn kernels and the vegetable stock in the bowl of your blender or food processor (you don't need to rinse it out first). Pulse about four or five times until the mixture resembles a wet version of creamed corn. Refer to the photo in the main text for an idea of what it should look like.
Create the Savory Oatmeal Batter
- Pour the vegetable stock and corn mixture over the dry ingredients in the mixing bowl. Add the TVP and mix with a silicon spatula until everything is combined. Do not over-mix.
- Fold the remaining corn ½ cup of corn kernels and the green chiles into the batter. Try not to over-mix.
Pour and Bake
- Spread batter evenly into the parchment paper lined cake pan and bake at 350 ℉ (175 ℃) for 30 to 35 minutes until edges are golden brown and the top springs back a little bit when pressed.
Serving Suggestions
- This dish is best when it's served hot.
- Toppings are highly recommended. You can get creative about your toppings and use more than one. Think vegan sour cream or cashew cream , salsa, pico de gallo, guacamole, vegan enchilada sauce, chopped fresh veggies, chopped herbs, oil-free refried beans.
Storing and Reheating
- To store, cool to room temperature, cover or place in a sealed container and refrigerate for up to 5 days.
- This dish is ideal for make ahead meal prep because it can be better when reheated than right out of the oven. To reheat you can use a conventional oven or cut it into squares and use an air fryer (this is my favorite method). Set your conventional oven or air fryer at around 350 ℉ (175 ℃) or a little bit under that and heat for 10 to 20 minutes.
Notes
*I use thawed frozen corn kernels but you can use canned corn so long as you strain it and pat it dry or fresh cooked corn. If using fresh corn, you may want to check out my favorite way to cook fresh corn in the oven in its husk.
**If you don't have, or can't use, TVP you can use another ½ cup of rolled oats folded in at this point in the recipe. You could also substitute the TVP with cooked beans or your favorite brand of vegan breakfast sausage, but then you'd have to reduce the amount of vegetable broth in the recipe by ⅓ t0 ½ cup.
***You can use home cooked green chiles instead or sub with chopped roasted red peppers, store-bought or homemade.
Tried this recipe? Let me know how it was!