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