American-inspired · Easy
Soft broccoli-cheddar oat bites
Small, savory bites with very soft broccoli, eggs, oats and a little cheddar. They are gently set and dense, not fluffy muffins; useful for a seated snack at home or packed cold.
- Prep
- 15 min
- Total time
- 60 min
- Portions
- 4
Estimated nutrition
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 229 kcal | 917 kcal |
| Protein | 12.7 g | 51 g |
| Carbs | 21.1 g | 84.5 g |
| Fiber | 4 g | 15.9 g |
| Sugars | 3.6 g | 14.2 g |
| Added sugars | 0 g | 0 g |
| Fat | 11 g | 44 g |
| Saturated fat | 4.2 g | 16.9 g |
| Sodium | 179 mg | 715 mg |
| Cholesterol | 108 mg | 433 mg |
How these estimates work
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimated nutrition uses raw, dry and drained weights, assumes all oil is eaten, and retains reference-food proxies and ranges. Actual brands, trimming and cooking losses vary. This is not laboratory analysis or a medical recommendation.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Broccoli, raw · 300 g in the original batch
USDA food referenceCereals, oats, regular and quick, not fortified, dry · 80 g in the original batch
USDA food referenceEgg, whole, raw, fresh · 100 g in the original batch
USDA food referenceCheese, cheddar (Includes foods for USDA's Food Distribution Program) · 60 g in the original batch
USDA food referenceYogurt, plain, skim milk · 100 g in the original batch
USDA food referenceOil, olive, salad or cooking · 8 g in the original batch
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidancePer portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimated nutrition uses raw, dry and drained weights, assumes all oil is eaten, and retains reference-food proxies and ranges. Actual brands, trimming and cooking losses vary. This is not laboratory analysis or a medical recommendation.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Let’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Kitchen scale · Knife · Cutting board · Steamer and saucepan · Blender or food processor · Mixing bowl · 24 mini muffin cups (one or two pans) · Small spatula · Thin-probe food thermometer
- 1
Heat the oven and soften broccoli
Heat the oven to 350°F / 175°C. Steam 300 g small broccoli florets over simmering drinking water for 8–10 minutes until very soft, then drain well. Let cool enough to handle and chop or mash finely; avoid long stalk pieces.
- 2
Prepare oats and cups
Grind 80 g rolled oats into a fine meal in a blender or food processor. Brush all 8 g olive oil around 24 mini muffin cups, using a second pan or batches for larger quantities. The base recipe makes about six small bites per snack portion; do not use full-size muffin cups with the same baking time.
- 3
Mix the savory batter
Beat 2 eggs and stir in 100 g plain yogurt and 60 g grated cheddar. Fold in ground oats and cooled finely chopped broccoli. Rest for 5 minutes so the oats absorb moisture. The mixture should be thick and spoonable, with no large vegetable chunks. Do not taste raw batter. For fractional eggs, beat an egg and weigh the required share before adding.
- 4
Bake until fully set
Divide the mixture evenly among the prepared mini muffin cups, filling about three-quarters full; use extra cups if your pan is smaller. Bake for 18–24 minutes until the bites are set and a thin thermometer probe inserted into the center from the side reads 160°F / 71°C in several bites. A clean skewer alone does not verify the egg temperature. If baking in batches, keep remaining batter refrigerated.
- 5
Cool and serve
Let stand in the pan for 5 minutes, then gently loosen with a small spatula. Divide equally into the selected snack portions and cool to a comfortable eating temperature. Refrigerate leftovers promptly and pack cold with ice packs.
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Make it work for you
For kids & different preferences
Steam broccoli until very soft and chop finely, including stalks. Cut bites into small soft pieces suited to the child’s texture needs. Check egg and milk allergens and oat cross-contact; use vegetarian-rennet cheddar when needed. Seat young children upright and supervise eating. This is family food, not infant-feeding guidance.
Storage & packed lunches
Refrigerate in shallow covered containers at 40°F / 4°C or colder within 2 hours, or within 1 hour above 90°F / 32°C. Use within 3 days. Pack cold with ice packs when taking along.
Freezing & reheating
Freeze cooked components separately for up to 1 month for quality. Thaw in the refrigerator; add uncooked accompaniments fresh.
Reheat cooked leftovers to 165°F / 74°C throughout, stirring and checking several places. Keep uncooked accompaniments separate.
If something looks different
These are dense vegetable bites, not tall airy muffins. Drain broccoli well; excess water makes the center soggy. Use mini cups and cool before removing. More portions may need another pan and longer total time. If an egg fraction is needed, one large egg is about 50 g edible weight; beat and weigh the required share.
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Version 1 · Updated 2026-10-26
Bethany’s Kitchen · /recipes/broccoli-cheddar-oat-bites · Original instructions and generated food illustration. Public culinary sources informed the combination; no third-party prose or photograph copied. Not physically kitchen-tested or human-reviewed.