Savoury carrot and feta oat bake

A sliceable savoury bake with carrot, oats and feta.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes

What still needs a real kitchen

Confirm the bake sets in 30 to 35 minutes
Photograph the finished bake

Time: About 45 min; estimated
Serves: 2; see below
Energy: 460 kcal; per serving
Protein: 25 g; per serving

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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains eggs, gluten, milk. Check the labels on packaged ingredients:

rolled oats. UK allergen law lists oats among the cereals containing gluten. If you avoid gluten, buy oats labelled gluten-free.
feta. Some feta is made with animal rennet; check the label if you are vegetarian.

Cooking steps

Heat the oven to 180°C / 350°F (160°C fan). Brush a small baking dish, about 18 by 13 cm, with the oil.
Beat the eggs in a large bowl, then stir in the yoghurt, oats, grated carrot, feta and cumin.
Pour into the dish, level the top and bake for 30 to 35 minutes, until set in the centre and golden at the edges.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Leave to stand for 10 minutes, then cut in half.

The useful detail

Rest briefly before slicing to let the oats absorb remaining moisture. Cut straight away it crumbles; ten minutes later it lifts out in clean squares.

Make it work for you

One serving is Half the bake. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

Soft goat's cheese instead of feta
Milder and creamier through the bake.
Per serving: about the same energy, about 1 g more protein, about the same fat.
2% Greek yoghurt
A denser, firmer bake.
Per serving: about 10 kcal more, about 4 g more protein, about the same fat.
Oats labelled gluten-free
No difference. Nutrition is not recalculated.
Allergens: Needed if you avoid gluten.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A savoury oat bake that works as breakfast or lunch. Eggs, yoghurt and feta give it more protein than a sweet oat bake.

Nutrition per serving
Energy	460 kcal
Protein	25 g
Fat	21 g
of which saturates	8 g
Carbohydrate	44 g
of which sugars	11 g
Fibre	7 g
Sodium	590 mg

Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
Ingredient	Weight used	Source	Energy	Protein
olive oil	4.5 g	FDC 171413Oil, olive, salad or cooking	40 kcal	0.0 g
carrot	200 g	FDC 170393Carrots, raw	82 kcal	1.9 g
rolled oats	80 g	FDC 173904Cereals, oats, regular and quick, not fortified, dry	303 kcal	10.5 g
eggs	170 g	FDC 171287Egg, whole, raw, fresh	240 kcal	21.1 g
plain yoghurt	150 g	FDC 170886Yogurt, plain, low fat	95 kcal	7.9 g
feta	60 g	FDC 173420Cheese, feta	159 kcal	8.5 g
ground cumin	1 g	FDC 170923Spices, cumin seedFoodData Central records cumin seed; ground cumin is the same seed, milled.	4 kcal	0.2 g
Whole recipe		Divided by 2	923 kcal	50.1 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge: Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. It slices cleanly cold and travels well.
In the freezer: Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
Reheating: Reheat until it reaches 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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