Can you guys believe there are only 3 official days of summer left?
It is still blazingly hot in AZ….we’re averaging in the high 90s and will probably continue to do so until mid-November… >:-/
Today’s post is going to be a bit abbreviated, as my family and I are moving into a new home this weekend, so I’ve got some serious packing to do!
This recipe is one I hope you’ll find intriguing enough to give a try, as it is not only healthy, but delicious!
French toast made from oatmeal!
The basic premise is the same as polenta. Polenta is basically cooked cornmeal. You can make it sweet or savory, depending on what you add in, and you can create a kind of cake with it by pouring it into a dish and letting it set. In this recipe, I just subbed the cornmeal for oats.
NO-BREAD OATMEAL FRENCH TOAST
BASE
2 1/4 c. water
1 1/2 c. oats
1/4 t. salt
Bring the water to a boil in a saucepan. Add the salt and oats. Cook, uncovered, until the oats are done and the water has completely evaporated.
Pour the cooked oatmeal into an oiled 8 x 8 baking dish.
Put the dish into the fridge, UNCOVERED, for at least 2 hours until set and firm to the touch. I usually do this step the night before and leave it in the fridge, uncovered, until morning.
CUSTARD
2 eggs (or 4 T. chickpea flour mixed with 6 T. water)
2/3 c. coconut milk (I used Trader Joe’s canned light variety)
1 T. honey or maple syrup
dash of salt
1/2 t. vanilla
1/2 t. cinnamon
a few scrapes of nutmeg
Mix the custard ingredients well. I usually make both components the night before and assemble everything in the morning.
In the morning, preheat oven to 375 degrees. Pour the custard mix into a pie plate. Cut the chilled oatmeal into nine equal squares. Dip oatmeal squares into mixture, allow to soak for 30 seconds on each side.
Over medium-low heat, melt 1 tablespoon of butter or coconut oil in a non-stick pan. Place 2 slices of oatmeal ‘bread’ at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on baking sheet in oven for 5-10 minutes. Repeat with all 9 slices. Serve immediately with maple syrup or your favorite topping.
Either way you make this, the oat squares get nice and crisp on the outside, while still being soft and creamy on the inside….and you’re eating oatmeal, people.
I hope you guys like breakfast recipes, because that seems to be where my mind is at!
Wish us luck packing and moving! The girls are super excited!
……matching baby Uggs and all!
Have you ever tried apple cider vinegar for an ailment?
Shared with: Freaky Fridays, Allergy-Free Wednesday, Real Food Wednesday, Healthy 2day, Gluten-Free Wednesday
Arianna Nultemeier says
May 14, 2019 at 2:36 pmWhat can I use to substitute coconut milk in the custard???
Lauren says
May 14, 2019 at 7:48 pmAny milk you tolerate should work!
undrgrndgirl says
March 19, 2019 at 7:34 pmhow well does this keep?
i can’t eat a full recipe by myself (or shouldn’t;))
Lauren says
March 21, 2019 at 12:16 pmThe oatmeal itself should keep for 3-5, covered and refrigerated. 🙂
Sarah says
February 23, 2018 at 9:40 pmI loooove this french toast! Everyone loved it! These are great because you can add so many things to the oatmeal mixture. I’ve added raisins and cinnamon. I’ve added grated carrot and walnuts. The last time I made it I added chocolate chips, delicious. The possibilities are endless. I think next time I’ll add some chopped apple or maybe banana. Awesome recipe! Thanks!
Lauren says
February 24, 2018 at 12:11 pmThat’s great Sarah, I love all your variations!
Janet says
February 2, 2016 at 1:10 pmThe recipe doesn’t mention the type of oats. May I use steel oats?
Lauren says
February 2, 2016 at 7:18 pmHi Janet,
This recipe uses rolled oats. 🙂
Nancy says
April 25, 2015 at 8:19 pmCould you just pour the Custard over this and bake ole a French toast casserole? Also is this meant to be 3 servings or more? I have to try this regardless. Your recipes are really creative!
Lauren says
April 26, 2015 at 8:28 amThanks Nancy! I’ve never tried it that way, but it may work. The serving size varies depending on how much you eat, but three is a good guess. 🙂
Kelly Lehmann says
February 23, 2014 at 10:09 amWe loved this recipe! I’m going to jazz up the oats next time, maybe some cinnamon and raisins? Thanks for the great idea!
Lauren says
February 23, 2014 at 4:50 pmThat’s great Kelly, thanks for letting me know! 😀
Kelly says
January 18, 2014 at 4:53 pmJust made these tonight for breakfast for dinner. These were great. My five year old liked them too. I made a thin peanut butter syrup to go on top. Thanks for a great recipe!
Lauren says
January 18, 2014 at 5:22 pmThat’s great Kelly! Thanks for your comment!
Corinne says
July 18, 2013 at 9:52 amPerhaps I missed something, but why did you preheat the oven? I never saw any baking instructions.
These look really good & I’ll try them soon.
Lauren says
July 18, 2013 at 1:19 pmHi Corinne,
After the slices fry, you place them on a baking sheet in the oven for 5-10 minutes to get the outside extra crispy. The instructions are right above the second to last picture. 🙂
Corinne says
July 18, 2013 at 3:49 pmThanks. I was sure it was there, but I just didn’t see it anywhere.
Kacina says
December 23, 2012 at 8:03 amThis recipe is delicious! I’ve made it twice now and it was a HUGE hit with the whole family (And it’s super easy to make!). I did change just a few things…I added the cinnamon, nutmeg, vanilla, and syrup to the oatmeal mixture instead of the custard. The oatmeal squares had a lot more flavor that way. I also brushed the top of each square with maple syrup before baking it in the oven to impart more maple flavor. Absolutely delicious! We topped ours with banana, walnuts, and a tad more syrup. Thank you so much for this amazing recipe!
Lauren says
December 23, 2012 at 5:02 pmThank you Kacina! I’m so glad you enjoyed it. Great idea about adding the spices to the oat mix. 🙂
Jennie says
October 23, 2012 at 10:21 pmCould I replace the chickpea flour with buckwheat or quinoa? My daughter is allergic to eggs and legumes, among other foods. Thanks.
Lauren says
October 23, 2012 at 10:35 pmI’ve not tried it, but I think taste-wise buckwheat would work the best. Let me know how it comes out if you try it!
Heidi says
October 17, 2012 at 8:25 pmThis looks really, really good! If I’m not mistaken, GF oats are a lot cheaper than GF pancake mix and four. I’m trying this for sure. If you haven’t already, I’d love for you to visit my Gluten-Free Monday party at OneCreativeMommy.com and link up this and any other GF idea you would like to share. I hope to see you there.
Lauren says
October 20, 2012 at 8:03 amHi Heidi! I’ll definitely check it out, thanks for letting me know! 🙂
Gina says
October 1, 2012 at 6:37 pmI made this for my son and I for breakfast this morning (the vegan version), oh my goooosh so good. This is for sure going to be a staple, he is 20 months old and ate almost 2 squares!
Lauren says
October 1, 2012 at 7:38 pmOh Gina, that’s awesome! Thank you for the feedback!
Rachel @ Almonds and Avocados says
September 22, 2012 at 7:25 amOmigosh, this looks delicious!!! I love French toast and have been missing it desperately! Such a clever idea! Also, I love the mini matching UGGs–that’s just precious 🙂
freshlifefindings says
September 20, 2012 at 2:36 pmAh your girls are so precious! Love the baby uggs, I definitely want those and baby TOMS for my kids one day 🙂 I started drinking acv every morning because of Jenn too! It’s been great and I think has made my skin softer, but who knows! This recipe looks awesome, I love french toast and using oats is such a great substitution! Good luck on your move! We have to be out of our apartment next weekend!
Michelle @ Eat Move Balance says
September 19, 2012 at 5:49 pmI drink ACV every morning when I first wake up. It has become strangely addictive.
Sunnie@moderngirlnutrition says
September 19, 2012 at 5:04 pmMmm overnight oats are the best, and yours look amazing! As usual, your photos are gorgeous! Happy WIAW:)
Lauren says
September 19, 2012 at 6:38 pmI concur! Overnight oats rule!
Matt @ The Athlete's Plate says
September 19, 2012 at 4:49 pmI think French toast needs bread 🙂
Lauren says
September 19, 2012 at 6:14 pmHah! Not when you’re addicted to oatmeal!
Natalie @ Free Range Human says
September 19, 2012 at 12:02 pmWow! How original! I’ve never seen anything like this….definitely putting on the must try list!
Lauren says
September 19, 2012 at 3:12 pmOh thank you! Let me know if you try it!
Ellie@Fit for the Soul says
September 19, 2012 at 10:08 amOh dannnnng this is a beautiful and clever recipe Lauren!!!! . Wow, I can’t imagine how good that must be! And healthy of course.
Lauren says
September 19, 2012 at 3:11 pmThanks Ellie! ♥
Alex @ therunwithin says
September 19, 2012 at 7:54 amthat is such a great idea!
Eating 4 Balance says
September 19, 2012 at 7:16 amThat baked oatmeal/french toast looks fantastic, and I will definitely be checking out the egg-free version! Have you ever tried making it with anything other than oatmeal? I can’t eat it due to allergies, but I’m wondering if a similar “grain” flake might work…
Lauren says
September 19, 2012 at 8:38 amI haven’t, but I know there are wheat and barley flakes at Whole Foods. If it’s gluten you’re having trouble with, you could just use polenta (cornmeal)! Short brown rice might even work!
jessielovestorun says
September 19, 2012 at 7:06 amWow, I’ve never heard of using oats for french toast. What an awesome idea!! I’ll definitely need to remember this!
inherchucks says
September 19, 2012 at 12:42 amLove that idea for Oatmeal French Toast! I can’t wait to give it a go 🙂
Thanks for sharing. Happy WIAW…
Heather @ Kiss My Broccoli says
September 18, 2012 at 11:51 pmOh Lauren, what a great idea! Breakfast is DEFINITELY my thing…pancakes, French toast, oatmeal, eggs…I could go on and on! And I don’t discriminate when it comes to vegan options either…I made a fantastic vegan pumpkin French toast last fall that you just reminded me of (http://www.kissmybroccoliblog.com/2011/09/24/vegan-pumpkin-spice-french-toast/). And now I’m totally craving it!
I do the ACV every morning too…on its own, it doesn’t do anything for my energy levels, BUT it has worked wonders on my complexion! I know because I stopped taking it for about a week and ended up having a breakout within a couple of days…crazy!
Happy WIAW love! And omg, I can’t believe it’s almost officially fall! Eeeek!
Lauren says
September 19, 2012 at 8:40 amThat’s great to know about the ACV. I think Jenn said that as well about her skin…even if that’s the only benefit, it’s worth taking it! I’ll definitely have to check out your french toast!
Ksenija @ Health Ninja says
September 18, 2012 at 11:24 pmOatmeal french toast? Genious! Need to fit this in my prepare-for-the-week plan 😉 How long do you think will they be good if kept in the fridge?
Lauren says
September 19, 2012 at 8:42 amI would guess around a week? Keep it covered until you decide to make it though, that way it doesn’t dry out. I only uncover it the night before to sort of ‘stale’ the oatmeal. That way it soaks up the custard better and gets that crunchy on the outside, creamy on the inside taste.
theresa @ aspoonfulofsunshine says
September 18, 2012 at 10:30 pmWow, I have never seen a oatmeal french toast recipe like this before, I am so intrigued! Aren’t baby Uggs just so darn cute?!?!
Lauren says
September 18, 2012 at 11:09 pmHaha, yes they are! My first daughter grew out of her first pair, so I had to buy her new ones! She’s quite the ‘girly girl’.