
Roasted Vegetable Savoury Baked Oats
Step 1:
Preheat oven to 180 degrees C
Step 2:
Chop garlic, courgette, red onion and pepper and place in the bottom of a casserole dish/ deep
pan
Step 3:
Add the tomatoes and Spray with oil spray. Roast in the oven for approximately 20mins
Step 4:
Place oats, chopped chilli, Peri Peri salt, black pepper and stock cube to a medium saucepan
Step 5:
Add boiling water and cook on a medium temperature until a thick porridge consistency
Step 6:
Remove roasted vegetables from the oven and top with the oat mixture
Step 7:
Press asparagus heads into the top
Step 8:
Bake in the oven for approximately 20 mins
Step 9:
OPTIONAL- chop broccoli, spray with oil spray and roast in the oven until the edges start to
catch and brown
Step 10:
Serve and enjoy!
Other serving suggestions:
– For you meat lovers, enjoy with grilled chicken breast or white fish
– Vegans who can eat soy could enjoy with grilled tofu or add a layer of tofu between the roasted veg before topping with the oats
– Try part cooking peppers and stuffing with the savoury oats mixture
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Ingredients
1/2 courgette
1/2 red pepper
1/2 red onion
8-10 cherry tomatoes
4 asparagus heads
1 red chilli
75g oats
1 Kallo vegetable stock cube
Peri Peri salt/ Cajun spice
Black pepper
1 clove garlic
Extra virgin olive oil spray
Optional- 1 broccoli to roast as a side