SAVOURY BAKED OATS WITH SPINACH, TOMATOES & FETA
A fantastic savoury recipe to prep ahead for mid-week meals or lunchtime snacks.
Serves 9|Takes 50 mins
INGREDIENTS:
1 tablespoon of olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 red or yellow pepper, diced
Salt and freshly ground pepper
4-6 sundried tomatoes, diced
2 handfuls of fresh spinach (about 50g)
200g Flahavan’s Organic Porridge Oats/Progress Oatlets
500ml of milk of choice
3 tablespoons of Boyne Valley Honey plus extra for drizzling
1 teaspoon of baking powder
1 large egg, beaten
100g feta cheese
TO SERVE
Mixed salad
METHOD:
Line a 23cm/9” square tin and preheat the oven to 180oC/160oC fan/gas 4.
Heat a pan over a medium heat and add the oil, followed by the onions, peppers and garlic.
Sauté for a few minutes until soft then remove from the heat.
Add the chopped sundried tomatoes and spinach and toss until the spinach wilts.
Put the cooled vegetables into a bowl and add the oats, honey, egg, milk and baking powder.
Allow to sit for 5-10 minutes to allow the oats to soften.
Crumble in the feta, season well and transfer to the prepared tin and press the mixture evenly in the tin.
Bake for 25-30 minutes until the oats are set and firm and all the liquid absorbed.
Allow cool for 5-10 minutes before serving with a light salad and a drizzle of honey.
Any leftovers can be covered and stored in the fridge for several days. Parchment wrapped portions make a great addition to your lunch box.
