Savoury Cheesy Oat and Linseed Bake – Linseed | Cold-pressed oil | Milled | Handmade Flaxjacks

Savoury Cheesy Oat and Linseed Bake

Gluten-free linseed, oat and veggie bake

Recipe for a delicious quick dinner, savoury slices for lunchboxes and picnics.

This is great on the day it’s made or when cold with a salad, or to take on picnics. Naturally gluten-free, digestion-friendly, high fibre, no added fat, low carb.

It went down so well with the team here that it disappeared very quickly.

Like a quiche without pastry

Much easier to make than quiche and healthier than pastry.

The team here decided it is like quiche or a lighter version of frittata or Spanish omelette with extras.

Flax farm Linseed Porridge, a healthy baking ingredient

Flax Farm linseed Porridge is simple and healthy, combination of gluten-free oats and two sorts of ground flaxseed that lends itself to both savoury and sweet cooking,

Linseed Porridge

  • Gluten-free
  • Easy-to-use
  • High fibre
  • Low Carb
  • Digestion Friendly -soothing and kind to tummies, helps them work  the way they shoul
  • More filling and sustaining
  • Lots of soluble fibre, rich in beta glucan to help control cholesterol levels
  • Slow release energy, helps avoid blood-sugar spikes

I’m just loving the results of baking with Flax Farm Linseed Porridge, It’s a great gluten-free alternative to flour.   it’s easy to use, good flavour and texture and means I can eat the sort of savoury things I enjoy again.

Create variations, adapt to what you have available

Don’t worry too much about quantities, this isn’t haute cuisine, it’s good simple fare and always comes out well,  If you don’t have an ingredient, just use something else similar in texture. Feel free to change any  ingredients, sweet potato can be swapped for regular potato or, if you want a lighter less carby version, carrots or celeriac.  Add cooked leftovers, like spinach or cooked cauliflower.  Don’t worry that your veggies are too big or small, nothing needs to be too precise. 

Even add cooked chicken or bacon if you want.


Gluten-free linseed, oat and veggie bake


Savoury Cheesy Oat and Linseed Bake

Veggie cheesy bake with linseed porridge, great with a salad, in lunchbox perfect for picnics or heat up for an evening meal. Made with Flax Farm Gluten-free Linseed Porridge, no flour,
Prep Time 10 minutes
40 minutes
Course Baking, Main Course, Salad, Snack
Cuisine Anti-inflammatory, Digestion-friendly, Gluten free, low carb, Oil-free, Omega-3, Vegetarian, Wheat-free
Servings 10


  • Grater
  • big mixing bowl
  • baking tray, approx 14 in x 9 If your tray is smaller you can reduce the ingredients pro rata,


  • 1 Medium Sweet potato grated, approx. 160g or carrots
  • 1 Medium Courgette grates
  • 130 g Grated Cheddar or simialr a comparable quantity of Nutritional yeast also works
  • 4 Eggs or 6 egg whites
  • 100 g Flax Farm Linseed Porridge Porridge
  • 1 large onion finely chopped
  • 2 cloves garlic
  • 1 Stick celery chopped small
  • 1 Tbs chives chopped Optional
  • 4 Sage leaves chopped Optional
  • 1 Tbs Paprike Optional
  • 2 Tsp Smoked Paprika Optional
  • salt and pepper to taste
  • 1 sweet pepper sliced optional, can use thinly sliced tomatoe instead


  • Place all the ingredients, apart from about 60g grated cheese, in a bowl and mix well. It should be quite stiff. The consistency can vary according to size and moisture content of veggies and eggs used If it is too stiff add a little water, if too wet add a bit extra Linseed Porrridge
  • Spread the mix into a lined baking tray
  • Sprinkle grate cheese over the top, add more if you fancy.
  • Place slices of sweet pepper (tomato) over cheese.
  • Bake for 180 C fan oven/200 C regular oven for approx 40-50 minutes, until firm on top and you think it's set all the way through and cheese is a bit browned.
  • Remove from oven - serve hot or cold. It helps to let it cool if you want to cut into slices or squares. Can be served hot, warm or cold.
  • Store in fridge for up to 4 days, can be frozen.


Gluten-free linseed, oat and veggie bake

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