Colorful, wholesome, plant-based bake with beetroot, carrot, oats, thyme and oregano.
This Savory Beetroot, Carrot and Oat Bake is one of my old recipes from the blog that I really wanted to revisit and make a vegan version of. And because we’ve just entered the Autumn I feel that this is the perfect time to share it again.
It’s such a colorful recipe that will certainly cheer you up during those cold winter months. It’s a bit of a fusion between my Beetroot, Carrot and Thyme Savory Muffins and Pumpkin and Oat Breakfast Bars. You could make this dish for the week ahead to have for a quick breakfast, snack or team it up with some salad for lunch or use it as a side dish with your dinner. I find this bake to be a really versatile dish.
It’s really a simple recipe to make, and not much could go wrong with it. I’ve simply grated beetroot and carrots and mixed them with fresh thyme, oregano, red onion, rolled oats, walnuts, pumpkin seeds, flax eggs and almond milk.
The result is a lovely earthy bake that I hope you’ll enjoy as much as me. I’ve used the baking paper mainly for the purpose of the pictures and you can just grease your baking dish with a little olive oil without lining it.
Savory Beetroot, Carrot and Oat Bake (gluten-free & vegan)
Colorful, wholesome, plant-based bake with beetroot, carrot, oats, thyme and oregano.
Ingredients
- 2 cups beetroot, about 2 large beets (250 grams)
- 2 cups carrots, about 3 medium carrots (250 grams)
- 1 red onion
- 2 cups gluten-free rolled oats (200 grams)
- 1/2 cup walnuts, chopped (50 grams)
- 1/4 cup pumpkin seeds (40 grams)
- 1 tablespoon fresh thyme
- 1 teaspoon oregano
- 1 teaspoon sea salt
- black pepper
- 2 tablespoons ground flaxseed + 6 tablespoons water
- 1/2 cup almond milk (120 ml)
Instructions
- Preheat the oven to 390 °F (200 °C) - 350 °F (180 °C fan)
- Grease 9"x 9" square baking dish with some olive oil or line with baking paper.
- Mix 2 tablespoons of ground flaxseed with water and set aside to thicken.
- Finely slice red onion and sauté with a bit of olive oil for about 5 minutes. Take off the heat and leave to cool down.
- Peel and coarsely grate beetroot and carrot and set aside.
- In a large bowl whisk together oats, walnuts, pumpkin seeds, thyme, oregano, sea salt and pepper until combined.
- Fold in beetroot, carrot and onion.
- Whisk flax eggs with almond milk and stir into the mixture. You should have moist mix.
- Spoon the mixture into a greased baking dish and smooth out the surface. Sprinkle with extra pumpkin seeds if you like and gently press them in.
- Bake for about 40 min.
- Enjoy warm or cold.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving:Calories: 189Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 317mgCarbohydrates: 28gFiber: 6gSugar: 6gProtein: 6g
Ooooo! Great stuff! Such a great combo of flavours and it looks delicious! It is perfect bake for Autumn! :) Love your blog Hana! I really don’t know how I’ve never seen it before, but thank God (or social media) I’ve found you now!!! :D xxx
Hi Anna, thank you so much for all of this praise, I’m so happy to have you here! I guess I’m off to check your fabulous blog now :) xxx
What can u sub for the carrots im allergic
Hi, I would try butternut squash, possibly parsnips or extra beetroot. Apple might work too, but I would leave out the oregano.
Ah such beautiful Autumn colours Hana! I love that this is so versatile x
Thank you so much Michelle! Yes, it really is:) x
Hi ! so it is in the oven but, in no way it will turn beet red color as there is no beet juice in that recipe. So how did you do it ??? !!
Hi Johanne, the recipe has quite a bit of beetroot in, so it should have a red colour. Once the beet mixes with the almond milk, it should let out some colour. I suppose it could also be the type of beetroot you use. I buy these beets from a biodynamic farm and they really are the best I’ve ever eaten, the colour and flavour is deep. Also the light was really good when I was taking the pics. Thank you so much for trying out this recipe, hope the taste won’t be disappointing!
Thanks for making this vegan. I love how seasonal this looks. YUM!
Also congrats on being featured by Gena. Well done you
K
Thank you so much Kimberly! Yes, she is super kind for sharing my recipe:) I love the online foodie community, slowly getting to know such amazing people like you! x
The look of this is so striking, I love it! And it sounds wonderfully comforting and delicious too :-)
Thank you lovely Aimee! xx
Stunning colour! Looks delicious :) x
Thank you lovely Sasha! x
Can I use baked beetroot? Or does it have to be raw?
Hi Maple, for this recipe I recommend raw. But you can always try to see how it works :)
Hi Hana! Could we use cooked beetroot?
Thanks ????
Hi Pilar, I haven’t tried using a cooked beetroot in this recipe, but I’m sure you can if you prefer it. It will give slightly different result and might be less moist. Do let me know how it went :)
Hi Hana,
How could I incorporate more protein into this recipe?
Thanks :)
Hi Jordyn, oats and pumpkin seeds are already good source of protein, but I would probably just add in handful of shelled hemp seeds if you like an extra. I wonder if something like crumbled tempeh or red lentils would work in here?
Hello,
Can replace flaxseed for chia seed instead? And dried thyme will work, too?
Thank you! :)
Hi Quyen, I haven’t tried using chia seeds in this recipe, but I think it should be ok. Yes, you can use dried thyme, about 1tsp should be good. Hope you like it :)
Wonderful recipe
Thank you! :)
Made it this morning, turned out really well, so easy to make and foolproof!
I’m so happy to hear that Olivia! Thank you for your lovely comment :)
Hi Hana,
Don’t know if you will reply to my message as I understand that you have sold your business. Anyway I thought I will try asking a question. I am not tolerant to oats. Is there something else I could use in place of oats? Thanks. And all the best to your new pursuit.
Regards,
Shamani
How about millet? Or untoasted buckwheat groats (not “kasha.”)?