Whizz up the oats in a food processer until like coarse flour. Add rapeseed oil and pulse to mix.
Press this mix into a wide muffin tin and bake in the oven (180 degrees) for 10 minutes until crisp.
Place a spoonful of laverbread in the base of the oat case, top with the egg/milk mixture, season with pepper and then the grated cheese.
Bake for another 10-15 minutes until the cheese is golden brown.
Serve with buttered soda bread and English watercress salad.