Ingredients
- 80 g Unsalted butter
- 1 bunch Spring onions (small, sliced)
- 225 g Jumbo oats
- 100 g Extra-mature cheddar (grated)
- 4 tbsp Mixed seeds
- 1 piece Carrot (grated)
- 100 g Sun-dried tomatoes (roughly chopped)
- 2 tsp Wholegrain mustard
- 2 piece Eggs (free-range, beaten)
- 67 to_taste Salt
- 67 to_taste Black pepper (freshly ground)
Instructions
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Preheat oven to 190C/170C Fan/Gas 5. Line a 20cm/8in square tin with baking paper, ensuring it slightly overhangs the sides.
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Melt the butter in a small saucepan and add the spring onions. Remove from the heat.
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In a large mixing bowl, combine the oats, cheddar, mixed seeds, grated carrot, and sun-dried tomatoes.
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Pour the melted butter and spring onion mixture over the dry ingredients. Add the wholegrain mustard and beaten eggs. Stir well to combine.
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Season with salt and pepper to taste.
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Press the mixture evenly into the prepared tin.
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Bake for 25-30 minutes, or until golden brown.
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Remove from the oven and let cool in the tin before cutting into squares.
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