Savory oatmeal

Remember how I spent years eating just plain yogurt and fruit for lunch?  Yeah, I got tired of that.  My new thing is making a big container of savory baked oatmeal on Sunday and eating it for lunch all week.  I started out making a healthy variation of this sweet baked oatmeal, but there's something unsatisfying about a sweet lunch.  So I made a savory version, and am very pleased with the results.  It's (relatively) healthy.  It tastes more decadent than it is, and keeps you full for a long time.  It's a versatile platform that has worked well with any milk/milk variants I have in the fridge and any vegetables I need to use up.  It has restored my joy in lunch.  I wanted to record the recipe somewhere in case I ever need to look it up, so here it is:

2 C rolled oats
1 tsp baking powder (replace with baking soda in proportion to buttermilk, if using)
1/2 tsp sea salt
2 C dairy liquid of some kind (I like half milk, half buttermilk, but all milk has been fine too)
1 large egg
1-2 T butter, melted
1/2 C sharp cheese (sharp cheddar or parmesan)
2 C cooked vegetables (favorite combo so far: zucchini, spinach, and onion)

Preheat oven to 375 F.  In an 8" square baking dish, mix oats, baking powder/soda, and salt.  I've been adding a few gratings of fresh nutmeg, too, but that's mainly because I have a zillion whole nutmegs to use up.  Mix the milk, egg, and melted butter until well blended.  Cook the vegetables -- I like to caramelize some onions or shallots with chicken broth and a splash of sherry, then saute with the other vegetables -- and drain well.  Toss the oat mixture with the cheese and the vegetables, then stir in the milk mixture.  Bake for about 45 minutes, or until the oatmeal forms a nice crunchy golden crust.  We get about 8 servings out of this.  Reheats well with a splash of milk.