Spinach Ricotta Breakfast Bake

Power pack breakfast with oats and dairy in this savory Spinach Ricotta Breakfast Bake using ground up oats! Eat warm or cold, cut into on-the-go squares.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4 servings. 1x


  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 6 cups baby spinach
  • ¼ teaspoon ground nutmeg
  • ½ cup oats
  • 16 ounces skim milk ricotta cheese
  • 2 eggs, lightly beaten
  • ½ teaspoon ground black pepper
  • 3 tablespoons grated Parmesan cheese, divided


  1. Preheat oven to 350 degrees F.
  2. In a large skillet, heat oil over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Add in spinach and nutmeg; sauté for about 5 minutes until spinach is wilted, stirring frequently. Remove from heat, cool slightly.
  3. Using a blender or food processor, pulse oats until they become a fine powder. In a large bowl, mix together cooked spinach, grounded oats, ricotta, eggs, black pepper and 2 tablespoons Parmesan cheese. Pour into an 8-inch square baking pan coated with cooking spray.
  4. Cook for 25 minutes. Sprinkle with remaining 1 tablespoon Parmesan and cook another 5 minutes or until set. Remove from oven and cool slightly before serving.