This post is written in partnership with The Quaker Oats Company. Thanks for supporting projects that make Nutrition Happen!
Okay, so this might be by far my favorite way to eat oats besides my go-to classic hot bowl of rolled oats. I know, it’s a bold statement for me to say because anyone who knows me personally knows that NOTHING will ever beat a bowl of hot oats as my favorite breakfast, but all I have to say is wow – these oatmeal flatbreads are a game-changer!
Using a base of oat flour (made with Quaker Old Fashioned Oats!) and made with only 6 ingredients, this flatbread bakes into the perfect hearty texture to hold all of your favorite toppings. It’s also great to use as a vehicle to dip into your favorite sauces and spreads.
I love using oat flour in this recipe because not only does the texture come out dense and hearty, but it’s 100% whole-grain and features vitamins like magnesium, phosphorus, and vitamin B1. Plus, it’s a good source of fiber that helps support a healthy digestive system.
This recipe is a great example of how versatile and convenient oats can be – there’s literally a million different ways to use them in different dishes, both sweet and savory! My suggested pairing with these flatbreads? Definitely savory, with fresh pesto, roasted zucchini, butternut squash, and microgreens. This veggie-forward combination is not only nutritious, but incredible in flavors and texture! (p.s. If taking the sweet route is more your preference, try it with some almond butter and fresh fruit!)
*Note: Toppings are suggested but optional – nutrition profile will alter depending on toppings used.
- 2 cups Quaker Old Fashioned Oats
- 1/2 cup nutritional yeast
- 1 egg + ½ cup egg whites
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- ¼ tsp baking powder
- 1 cup roasted zucchini + yellow squash + peppers
- ½ cup butternut squash
- ½ cup microgreens
- ¼ cup pesto
- Preheat oven to 450 degrees. Pulse oats through the food processor until very fine.
- Add the egg, egg whites, garlic powder, salt; pulse again to mix. (The mixture will be a thick batter.)
- Transfer to a parchment lined baking sheet. To make the dough easier to work with, add oat flour when kneading as necessary. Press into ¼ to ½ inch thick crusts.
- Bake for 12-14 minutes or until the top is dry to the touch.
- Remove from oven, let cool.
- Top with your favorite toppings and served immediately.
