Mediterranean Oat Loaf

Introduction

This Mediterranean Oat Loaf combines hearty oats with vibrant Mediterranean ingredients to create a delicious savory bread that’s packed with flavor and texture. Studded with colorful vegetables, tangy feta cheese, and crunchy seeds and nuts, this versatile dish bridges the gap between bread and savory cake. Perfect for breakfast, as part of a lunch spread, or as an accompaniment to soups and salads, this nutritious loaf delivers protein, fiber, and incredible taste in every slice. The golden, crusty exterior gives way to a moist, tender crumb filled with Mediterranean treasures – making it both visually appealing and irresistibly delicious.

Ingredients

150g (1½ cups) rolled or porridge oats
150g (5.3 oz) feta cheese, diced or crumbled
1 medium red onion, finely chopped
1 medium courgette (zucchini), grated then squeezed dry
1 jarred roasted pepper (or ½ red, ½ yellow pepper), deseeded and roughly chopped
40g (¼ cup) sun-dried tomatoes, roughly chopped
30g (⅓ cup) black olives, roughly chopped
30g (¼ cup) chopped nuts (almond, cashew, or hazelnut)
2 tablespoons mixed seeds (large ones like pumpkin seeds are best chopped)
1 heaped tablespoon finely chopped fresh herbs (parsley, basil, chives)
1½ teaspoons mixed dried herbs (Italian seasoning or Herbes de Provence)
1 teaspoon garlic granules or 1 finely chopped clove of garlic
1 teaspoon salt
⅓ teaspoon black pepper
3 large eggs, beaten
50g (3½ tablespoons) butter, melted
A little olive oil for the top

Instructions

Preheat the oven to 180°C/160°C fan/Gas 4/350°F.
Prepare the baking tin by lining a 2lb (900ml) capacity loaf tin with parchment paper or greasing it with extra butter. Alternatively, you can use a 20cm (8-inch) square baking tin prepared in the same way.
Combine dry ingredients by placing all ingredients EXCEPT the eggs and butter in a large mixing bowl. This includes the oats, feta cheese, red onion, squeezed-dry grated courgette, chopped roasted pepper, sun-dried tomatoes, black olives, chopped nuts, mixed seeds, fresh and dried herbs, garlic, salt, and pepper. Stir everything together thoroughly.
Add wet ingredients by pouring in the beaten eggs and melted butter. Mix well, ensuring all ingredients are evenly distributed and thoroughly combined.
Transfer to baking tin by spooning the mixture into the prepared tin. Press down firmly with the back of a spoon and smooth the top to create an even surface.
Add finishing touch by drizzling approximately 2 teaspoons of olive oil over the top, spreading it evenly with the back of a spoon.
Bake the loaf in the preheated oven until firm, well-browned on top, and a skewer inserted into the center comes out clean. This takes approximately 40 minutes (slightly less if using a shallower square tin).
Cool before slicing by allowing the loaf to cool until just warm before removing it from the tin to prevent breaking. Carefully remove and slice.
Serve warm or cold. The loaf can be reheated in a microwave to retain its soft texture if desired.

Nutritional Information and Timing

Preparation Time: 15-20 minutes
Cooking Time: 40 minutes
Total Time: 55-60 minutes
Servings: 8-10 slices

Nutritional Information (per slice, based on 8 servings):

Calories: 280
Protein: 10g
Carbohydrates: 18g
Fat: 19g
Fiber: 3g
Sodium: 520mg

Cooking Tips and Tricks

Squeezing the courgette is crucial to remove excess moisture that could make your loaf soggy. Place the grated courgette in a clean kitchen towel and twist tightly to extract as much liquid as possible.
Uniform chopping ensures even distribution of flavors and proper cooking. Aim for small, similar-sized pieces for the vegetables and larger ingredients.
Don’t overmix the batter after adding the eggs and butter. Mix just until combined to maintain a light texture.
Check for doneness by inserting a skewer or toothpick into the center of the loaf. It should come out clean or with a few crumbs, but no wet batter.
Allow cooling time in the tin for at least 15-20 minutes before attempting to remove it. This helps the loaf set properly and prevents it from breaking.
Slicing technique – use a serrated knife and gentle sawing motion for clean slices without crumbling.
For extra flavor – toast slices lightly before serving to enhance the nutty flavors of the oats and add more texture.

Variations and Substitutions

Cheese Options:

Replace feta with goat cheese for a creamier, tangier flavor
Use grated Parmesan or mature cheddar for a different savory profile
For dairy-free version, use firm tofu crumbled with a little nutritional yeast

Vegetable Variations:

Add grated carrot for additional sweetness and color
Include finely chopped spinach or kale for extra nutrients
Use cherry tomatoes halved instead of sun-dried tomatoes for a fresher flavor

Grain Alternatives:

Substitute half the oats with quinoa flakes for added protein
Use a mixture of oats and buckwheat flakes for a different texture
For gluten-sensitive individuals, ensure you use certified gluten-free oats

Nut and Seed Options:

Try pine nuts for a more Mediterranean flavor
Use chopped walnuts for their omega-3 content
Add sesame seeds to the top before baking for extra crunch

Herb Variations:

Include fresh oregano or thyme for authentic Mediterranean flavors
Add a pinch of smoked paprika for depth
Use za’atar seasoning for a Middle Eastern twist

Common FAQs

Q: Can I make this recipe gluten-free? A: Yes, simply use certified gluten-free oats in place of regular oats. All other ingredients in the recipe are naturally gluten-free, but always check packaged items for cross-contamination warnings.

Q: How do I store leftovers, and how long will they keep? A: Store the cooled loaf in an airtight container in the refrigerator for up to 3 days. Individual slices can be wrapped and frozen for up to 3 months.

Q: Can I prepare this in advance for a gathering? A: Absolutely! This loaf actually improves in flavor after a day, making it perfect for advance preparation. You can bake it a day ahead, refrigerate, and then bring to room temperature or gently warm before serving.

Q: Is there a way to make this recipe vegan? A: Yes, replace the eggs with a mixture of 3 tablespoons ground flaxseed mixed with 9 tablespoons water (let sit for 15 minutes before using). Use plant-based butter and replace feta with firm tofu crumbled with nutritional yeast and a little extra salt.

Q: Can I make this in muffin tins for individual portions? A: Yes! Divide the mixture between 12 greased or lined muffin cups and reduce the baking time to about 20-25 minutes, or until a toothpick inserted comes out clean.

Storage and Make-Ahead Tips

Refrigeration: Once completely cooled, wrap the loaf in plastic wrap or store in an airtight container in the refrigerator for up to 3 days.

Freezing: This loaf freezes exceptionally well. You can freeze the entire loaf (well-wrapped) or individual slices (wrapped separately). Freeze for up to 3 months.

Reheating from refrigerated: Individual slices can be microwaved for 20-30 seconds to restore their soft texture, or lightly toasted in a toaster or under the broiler.

Reheating from frozen: Thaw slices at room temperature for about an hour, or use the defrost setting on your microwave. Then reheat as above. Alternatively, place frozen slices directly in a toaster on a low setting.

Make-ahead suggestion for entertaining: Prepare and bake the loaf a day ahead. On the day of serving, slice and lightly toast the pieces, then arrange on a platter with complementary Mediterranean ingredients like extra olives, roasted red peppers, and a small bowl of olive oil for dipping.

This Mediterranean Oat Loaf is not only a nutritious and satisfying addition to your meal rotation but also a celebration of vibrant Mediterranean flavors in a convenient, portable form. Perfect for breakfast on the go, packed lunches, or as an accompaniment to your favorite soups and salads!