There are a few staple items that make up your average fitness bloggers’ food cupboard – chia seeds, protein powder, avocados, and of course oats. I am no exception and porridge in the Winter and overnight oats in the Summer are my breakfasts of choice, so when White’s Oats (who have been milling oats in Co. Armagh, N. Ireland since 1841) asked me to create a recipe using their Organic Jumbo Porridge Oats, which are 100% natural and high in fibre, I thought this will be a piece of cake (or bowl of zoats should I say!) But when I thought about it more, I decided I wanted to create a savoury oat recipe because I truly believe they have so much potential beyond our breakfast bowls. So here is my recipe for Italian Vegetable Oat Crumble, using White’s Organic Jumbo Porridge Oats.
Ingredients (serves 4, or creates dinner for 2 for 2 nights)
For the vegetable mix:
1 x onion, finely chopped
2 x garlic cloves, finely chopped
2 x courgettes, diced
1 x pepper, diced (I used yellow but feel free to use any colour)
1 x aubergine, diced
1 x tin chopped tomatoes
3 x tbsp tomato puree
150ml vegetable stock (I used Marigold Bouillon)
Handful of chopped basil leaves
Salt and pepper to taste
For the Oat Crumble topping:
125g butter, slightly melted
150g flour of your choice (I used spelt flour)
100g White’s Oats
Grated cheese to taste (I used mature cheddar)
Pre-heat oven to 180 degrees. Chop all the vegetables so they are ready to cook. In a large pan, heat a little oil of your choice, and then sauté the onions and garlic until they are just translucent. Add the courgettes, pepper and aubergine and cook for approx 5 minutes. Stir regularly to ensure they don’t burn or stick to the pan. Add the tin of tomatoes and tomato puree and stir well, before adding the vegetable stock and bringing to the boil. Reduce the heat to a low simmer and stir frequently for around 10 minutes, during which time you can add the basil and seasoning.
As the vegetable mix is cooking make the crumble topping. In a mixing bowl slightly melt the butter to it is soft, and rub the flour into it to get a breadcrumb like texture. If it seems too dry add a little oil to the mix. Stir the oats into the mixture and set to one side.
Remove the vegetable mix from the heat and transfer to an oven proof dish. Top this evenly with the Oat Crumble topping, and once topped sprinkle with the grated cheese – how much you use is up to you!
Put the dish into the oven, checking every 5-10 minutes to ensure the topping isn’t burning, but the crumble should take around 20-25 minutes to bake.
Remove from the oven and serve with your choice of vegetables for a healthy vegetarian dinner. Leftovers will keep in the fridge for up to 4 days, and would also make a great packed lunch in the office as well as quick and easy dinner after a long day.
So next time you tuck into your morning book of porridge, remember the humble oat is much more versatile than you think, and with over 175 years in the business, White’s most definitely know a thing or two about their oats – which were the perfect veggie crumble topping.
As ever – please tag me (@wildcatfit) and White’s Oats (@whitesoats) if you give my recipe a go – and indeed if you manage to create oat dishes with a twist yourself – once you start experimenting with oats the possibilities really are endless!