Oat Topped Baked Tomatoes

I am normally a bacon and eggs kind of guy but my girlfriend made this for me. I gave it a go and it was so full of flavour and was actually filling. Oat Topped Baked Tomatoes are now a regular breakfast and brunch recipe in our house!! Best of all, it is full of oats, tomatoes and wholemeal muffins with no frying involved.

Oat Topped Baked Tomatoes

Got a bit of extra time? This breakfast recipe is ready in 25 minutes and is worth the wait

4.58 from 28 votes

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Course: Breakfast, Brunch

Cuisine: British

Keyword: Dairy, Muffins, Spice, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 People

Calories: 126kcal

Equipment

• Baking Tray

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Ingredients

 

MetricImperial

• 2 large beef tomatoes halved
• 2 tsp wholegrain mustard
• 4 tbsp low fat cream cheese
• 50 g porridge oats jumbo
• 3 dashes Worcestershire Sauce
• 2 fresh wholemeal muffins toasted

Instructions

• Preheat the oven to 200C, gas mark 6
• Place the tomatoes cut side up on a small baking tray and spread with mustard
• Spoon over the cream cheese and top with the oats
• Sprinkle with Worcestershire sauce and bake for 15 minutes
• Serve on toasted wholemeal muffins

Notes

Recipe/image published with kind permission of AHDB

Nutrition

Calories: 126kcal | Carbohydrates: 16g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 229mg | Potassium: 880mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2998IU | Vitamin C: 47mg | Calcium: 78mg | Iron: 1mg