Savory Oatmeal Bites with Cheddar and Spinach
Transform your morning oatmeal into these portable, protein-rich bites that make breakfast or snacking a breeze. Combining the wholesome goodness of oats with sharp cheddar and nutrient-packed spinach, these savory bites offer a delicious alternative to sweet breakfast options and are perfect for meal prep.
Kitchen Essentials
- Muffin tin
- Large mixing bowl
- Medium skillet
- Measuring cups and spoons
- Box grater
- Silicone spatula
- Wire cooling rack
- Paper towels
Substitution note: Mini muffin tins work well for bite-sized portions
Ingredients & Preparation
- Old-fashioned rolled oats
- Sharp cheddar cheese
- Fresh spinach
- Eggs
- Milk
- Garlic powder
- Onion powder
- Salt and pepper
- Olive oil
Oats provide the hearty base while eggs act as a binder. Sharp cheddar adds bold flavor, and spinach brings color and nutrition. Seasonings are crucial for depth of flavor.
Pro Tips for Perfect Results
- Toast oats before mixing for nuttier flavor
- Squeeze spinach completely dry after cooking
- Let mixture sit for 10 minutes before baking
- Don’t overmix to maintain texture
- Cool in pan for 5 minutes before removing
Creative Variations
Mediterranean Style
- Add sun-dried tomatoes
- Use feta instead of cheddar
- Include fresh herbs
Southwest Inspired
- Add diced bell peppers
- Include ground cumin
- Top with fresh salsa
Make It Your Own
Base alternatives:
- Use steel-cut oats for more texture
- Swap spinach for kale
- Try different cheese combinations
Texture additions:
- Chopped nuts
- Seeds (sunflower, pumpkin)
- Crispy onions
Time-Saving Tips
- Use pre-grated cheese
- Prep ingredients night before
- Make double batch and freeze
- Use frozen spinach (well-drained)
Make-Ahead & Storage Solutions
- Store in airtight container for 4-5 days
- Freeze for up to 3 months
- Reheat in microwave or toaster oven
- Let thaw overnight in refrigerator
Serving Suggestions
- Serve warm or room temperature
- Pair with fresh fruit
- Add hot sauce or pesto
- Include in lunch boxes
Troubleshooting Common Issues
Too Crumbly
- Solution: Add an extra egg
- Prevention: Don’t overbake
Too Wet
- Solution: Let mixture sit longer before baking
- Prevention: Ensure spinach is well-drained
Seasonal Adaptations
Summer:
- Add fresh herbs
- Include cherry tomatoes
- Serve at room temperature
Winter:
- Add roasted garlic
- Include caramelized onions
- Serve warm
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, though texture will be softer. Reduce liquid slightly if using quick oats.
How do I prevent them from sticking to the pan?
Grease well and let cool slightly before removing. Silicon muffin liners also work great.
Can I make these dairy-free?
Yes, use dairy-free cheese and plant-based milk. Ensure eggs are well beaten for binding.
Do these need to be refrigerated?
Yes, store in refrigerator for food safety. They can be eaten cold or reheated.
Savory Oatmeal Bites with Cheddar and Spinach
Ingredients
- 2 cups rolled oats
- 1 cup shredded sharp cheddar cheese
- 1 cup fresh spinach chopped
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions optional
- Olive oil spray for greasing the muffin tin
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with olive oil spray.
- Mix Ingredients: In a large bowl, combine the rolled oats, cheddar cheese, chopped spinach, eggs, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Fill the Muffin Tin: Evenly distribute the mixture into the greased muffin tin, filling each cup about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the bites are golden and set in the middle.
- Cool and Serve: Allow the oatmeal bites to cool for a few minutes before carefully removing them from the tin. Enjoy warm or store in an airtight container for later.
Notes
- Servings: 12 bites
- Calories: 120kcal
- Fat: 7g
- Protein: 5g
- Carbohydrates: 10g
