Prep Time: 15 minutes
Cook Time: 45 minutes
Yields: Serves 4 - 6
This recipe was first posted in 2009 at http://nipitinthebud.co.uk/2009/12/03/making-oat-and-onion-roast/ and should be credited accordingly (image credit: Nic Moorey)
This oat and onion bake is a family favorite. It's extremely versatile and stands up well to experimentation. My aunt gave me this recipe and she usually serves it as a meat alternative for her vegetarian friends when they visit for Sunday lunch. Personally, I think it's far too heavy to be served with roast potatoes so when I make it I only serve it with roasted vegetables. I have seen other recipes that substitute the mustard for Marmite but as I'm not in the Marmite fan club I've yet to try this variation.
4 oz oats 1 oz butter 4 oz strong cheese, grated 2 eggs, beaten 1 large onion,thinly sliced 1 dessert spoon dried sage 1 heaped tsp of whole grain mustard.
Preheat the oven to 200 degrees C. Melt the butter in a pan, add the onion and gently cook over a low heat until they are slightly soft. Add the sage and cook for a further minute. Remove from the heat, add the rest of the ingredients and mix well. Put the mixture into a well greased baking dish. I prefer my oat and onion slices to be quite thick so I use a small but deep dish and adjust the cooking time. Put the bake in the oven for approximately 45 minutes. If you find it starts to brown too quickly you can cover it with parchment paper or tin foil.