Mexican Style Savory Baked Oatmeal


One of the best parts about having an awesome relationship with my body is that I get to be curious about what works for me to eat and approach cooking like an experiment. For a long time I steered clear of beans, because they tended to really upset my stomach. Despite this, I have made a conscious effort to lower my soy intake recently and have mostly eliminated protein powders from my diet, and (of course) I felt myself craving protein. I have had some success with adding sprouted lentils and mung beans back into my meals, and with this recipe I decided to take the plunge and see if other small beans would work too.

I used canned beans for the recipe, and I chose Eden brand, because they are prepared with a seaweed called Kombu, which tends to make them more digestible. Be sure to rinse your beans thoroughly to make them easier on the gut!


Mexican-style savory baked oatmeal
Recipe type: Breakfast
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 4 or 5
I have been in search of a high protein portable snack for some time now and this recipe really hits the spot. It is savory, kind of creamy, and just a touch salty. It tastes great right out of the oven and even better as leftovers, when the flavors have a chance to meld.
  • 1 T olive oil
  • ½ medium red onion
  • 3 cloves garlic
  • 1 lime
  • 1 cup chopped cilantro
  • ½ cup nutritional yeast
  • 1.5 T baking powder
  • 2 cups gluten free rolled oats
  • 2 cups water
  • ½ cup salsa
  • 2 cups pinto beans
  • ½ cup black olives
  • salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Heat olive oil over medium heat in a 9" cast iron skillet.
  3. Saute the onion and garlic, adding in fresh squeezed lime juice as they start to sizzle.
  4. Mix cilantro, nutritional yeast, baking powder, and oats in a bowl.
  5. Slowly fold in water, salsa, pinto beans, salt and pepper, and black olives. Stir until thoroughly mixed.
  6. Pour mixture into cast iron skillet and give it a stir to incorporate the onions and garlic.
  7. Bake for 50-60 minutes, until the top is golden brown and looks just a touch crispy around the edges.
  8. Top with salsa and guacamole and serve with a salad or some grilled veggies for a balanced meal!