A genius way to combine two of breakfast’s favorite dishes: French toast and oatmeal but with no bread!
2 hours prep | 20m cook | 9 servings
INGREDIENTS
BASE:
2 1/4 cup water
1 1/2 cup rolled oats
1/4 tsp sea salt
CUSTARD:
2 large eggs
2/3 cup milk/non-dairy milk of your choice
1 Tbsp maple syrup or honey (optional)
1 Scoop IDLife Vanilla Shake (optional)
dash sea salt
1/2 tsp vanilla
1/2 tsp cinnamon
HOW TO MAKE IT
BASE:
Bring the water and salt to a boil in a medium saucepan.
Stir in the oats.
Cook, uncovered, until the oats are done and the water has completely evaporated, about 5-7 minutes.
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:
When ready to make, preheat oven to 375 degrees.
Mix the custard ingredients.
Pour the custard mix into shallow dish, such as a pie plate.
Cut the chilled oatmeal into nine equal squares.
Dip oatmeal squares into custard 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 2-3 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 a baking sheet and into the oven for 5-10 minutes.
Repeat with all squares.
Serve immediately with fruit or healthy toppings of choice.