Flahavan’s Savoury Baked Oats with Spinach, Tomatoes & Feta
A fantastic savoury recipe to prep ahead for mid-week meals or lunchtime snacks.
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Cooking tools:
- Oven
- Square baking tin
- Parchment paper
- Pan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Whisk
- Spatula
- Spoon
- Fork
- Refrigerator
- Plate
Ingredients
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 red or yellow pepper, diced
- Salt
- 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
- Mixed salad
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