Oat Nachos

Name: Oat Nachos
Yield: 2 portions
Cuisine: Oats

Dive into our world of tasty, wholesome nachos and discover your new favorite way to enjoy oats!

Cooking Time 20 minutes

Skill Level Easy

Serves 2 portions

Preparation Time 10 minutes

1 egg

Pinch of salt

Vegetable oil for frying

Nacho sauce of choice – we used homemade tomato and bean sauce

150-200g grated cheddar

Toppings of choice – we used avocado, yoghurt, coriander & pickles

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Soak your Mornflake Superfast Oats in water for a few minutes before making the taco shells.
Blend your oats and an egg with a pinch of salt. Blend until smooth.
Add a splash of oil to a non-stick frying pan on medium heat, then add your taco batter to the pan in the shape of & size of an American pancake.
Fry for 60-90 seconds, then flip and fry on the other side for 30 seconds.
Once you have a flexible pancake, set aside and cut like a pizza so you have six equal-sized triangles.
Repeat with all the batter, then using the same frying pan, add vegetable oil until it’s 2cm deep. Heat on medium heat until the oil is hot.
Add your nachos to the oil one by one, allowing them to fry for about 60 seconds on each side – continue to fry until each side is golden brown & crispy – you don’t want them to burn here, so keep your eye on them.
Once you have crispy nachos, use tongs to lift each one out, placing it onto a kitchen towel to drain off the oil.
Repeat until you have used all the nachos, then preheat your oven to 200°C.
In an oven-proof dish, add 1/2 of the nachos to the base of the dish, then pour some of the sauce over the nachos, then top with some grated cheese.
Repeat these steps, ending with a layer of cheese.
Bake for 5-10 minutes, or until the cheese has melted, then remove from the oven & top with your chosen toppings.

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12 x 500g pack

Other pack sizes are available