prep time 15


  • 240 g of Pulled Oats® Tomato
  • 4 pieces of rye bread
  • 2 tbsp Dijon mustard
  • 2–4 boiled potatoes
  • Fresh chive or rosemary
  • 4 pieces of oat/whole-wheat bread
  • 2 tbsp Pesto
  • 2 tomatoes
  • Fresh basil
  • (2 eggs)
  • 4 dl of grated cheese


  1. Preheat oven to 225°C.
  2. Spread mustard on the rye bread and top with potato slices, Pulled Oats® and the herb of your choice.
  3. Spread pesto sauce on the oat bread and top with tomato slices, Pulled Oats® and basil.
  4. If desired, mix the eggs and the grated cheese and spread over the pieces of bread, or use the grated cheese only. Bake for 10 minutes.

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