Baked Oats Recipes
Savoury baked oats with cauliflower & bacon
25 mins
Makes 6
Baked oats don’t just have to be sweet and served for breakfast. This yummy savoury baked oats dish is hearty, easy to make and perfect for feeding a crowd! Serve with a crisp green salad or some steamed veggies for a delicious dinner and leftovers reheat well in the microwave or oven for lunch the following day.
Ingredients
- 1 medium cauliflower (about 600g)
- 2 leeks (about 400g)
- 2 tablespoons olive oil, plus a little extra to grease the dish 2 teaspoon smoked paprika
- 200g bacon lardons (or streaky bacon cut into 1cm chunks)
- 75g cheddar, grated 30g parmesan (or another hard cheese)
- Salt & pepper
Dry ingredients:
- 300g White’s Rolled Oats
- 1½ teaspoons baking powder
- ½ teaspoon salt
Wet ingredients:
- 600ml whole milk
- 3 large eggs
- 1 teaspoon Dijon mustard
- 50g butter, melted (plus extra to grease)
Made With...
Jumbo Organic Oats
Method
- Pre-heat the oven to 180°C fan (200°C conventional/Gas mark 4). Grease a 35cm x 25cm oven-proof lasagne dish or similar with olive oil.
- Break (or cut) the cauliflower into bite-size florets. Cut the leek into 3cm round slices. They should be nice and chunky. Put the cauliflower and leeks onto a large baking tray. Drizzle over the olive oil, sprinkle over one teaspoon of smoked paprika and season with salt and pepper. Use your hands to toss the vegetables in the oil and seasoning. Put the vegetables in the pre-heated oven and roast for 25 minutes, until tender but with a little bit of resistance.
- Put a frying pan over a medium heat, once hot and the bacon lardons and fry for 7-10 minutes, stirring regularly, until crispy and golden. Take the bacon off the heat.
- Put all the dry ingredients in a large bowl and use a whisk to mix them together.
- Put all the wet ingredients in a large jug with a generous grind of black pepper and whisk to mix.
- Put the roasted cauliflower and leeks into the prepared lasagne dish.
- Add the wet ingredients into the dry ingredients and mix until completely combined. Stir in the bacon lardons and grated cheddar. Pour this batter over the vegetables in the lasagne dish. Sprinkle the grated parmesan and remaining teaspoon of smoked paprika over the mixture.
- Bake in the oven at 180°C for 45 minutes until a knife comes out relatively clean. Allow to cool for 10 minutes before serving.
