Comida de la nevera
Savory Air Fryer Oatmeal with Tomato and Cheese
Blended oats, egg and yogurt make a tender savory base, topped with juicy tomatoes, herbs and melted cheese. The air fryer gives it lightly crisp edges in just 12 minutes, creating a satisfying breakfast or light lunch with familiar ingredients and very little cleanup.
What you'll need.
- 60 g rolled oats
- 1 egg
- 2 tbsp plain yogurt
- 1 tbsp all-purpose flour
- ½ tsp baking powder
- ½ tsp dried garlic
- Salt and black pepper, to taste
- 1 tsp oil, for the dish
- 2 small tomatoes, sliced
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 50 g cheese, grated
How to make it.
- Blend the oats, egg, yogurt, flour, baking powder, dried garlic, salt and pepper until thick and mostly smooth.
- Brush a shallow air-fryer-safe dish with oil and spread in the oatmeal mixture.
- Arrange the tomato slices over the top and season with rosemary, thyme, salt and pepper.
- Scatter the grated cheese evenly over the tomatoes.
- Air fry at 180°C (350°F) for 12 minutes, until set in the center and golden at the edges.
My tips.
Use a shallow dish so the center cooks at the same pace as the edges. Let the oatmeal rest for 2 minutes before slicing so it holds together neatly.
Good to know.
Can I use quick oats?
Yes. They produce a slightly softer base but work well.
Which cheese is best?
Cheddar, mozzarella or Gouda all melt nicely.
Can I bake it in an oven?
Yes. Bake at 180°C (350°F) for about 15 to 18 minutes.
Prep 10 min · Cook 12 min · Total 22 min · Serves 2
Nutrition.
~310 kcal · Protein 15 g · Fat 14 g · Carbs 32 g (approximate, per serving)
Crispy Air Fryer Tuna Melt with Pickle and Lemon
Banana Oatmeal Chocolate Air Fryer Bites
Golden Pan-Fried Avocado with Lemon Maple Sauce
Savory Air Fryer Oatmeal with Tomato and Cheese
About the publisher
This recipe is published by Comida de la Nevera. Our written guides are prepared from original cooking videos and include ingredient quantities, step-by-step instructions, practical tips, FAQs and approximate nutrition information. Learn more about our editorial approach on the About page, or send corrections through Contact.