Many years ago (like 12 years ago….) my college roommates taught me how they make oats for themselves overnight in the fridge for a porridge the next morning. Their trick was to use water to make the oat mixture ‘bread’ in a shallow baking dish and then add full-fat or lite coconut milk the next morning for a fun baked breakfast meal in the oven–then they served it with maple syrup or honey for a delicious and sweet treat in the morning.
Pretty clever, isn’t it?
So, I took this old college-staple and brought it to the next level (as in my 32 year old sophisticated level, hehe). I decided to use a circular baking dish for a fun ‘pie’ or flatbread look and I experimented with using different nut milks. Coconut milk and the water combination was by far the best so that’s what I’m using in this recipe.
I also spent some time testing a few other recipes using a similar method using different gluten-free grains such as quinoa, black rice and millet. I haven’t perfected those yet so stay tuned for those recipes later on in 2016.
I tossed the oats and water in the pie dish and placed it in the fridge overnight to get a firm ‘bread-like’ consistency! I was shocked at the thickness of this ‘bread’ and couldn’t wait to share it with all of you for a fun spin on a boring bowl of oats that you’re probably sick and tired of, right?. I know you’ve done cereal and oats for breakfast for years and you’re bored with staring at your cereal bowl every morning so this will liven you up on these chilly winter mornings.
You can add as much cinnamon as you’d like- you could also add pumpkin pie spice or apple pie spice for a boost of seasonal flavor depending on the time of year you are serving this. I served this recipe to my parents when I was visiting them for Christmas and my father enjoyed eating this flatbread with pure maple syrup, sliced almonds and cocoa powder on top. You can get creative and jazz this up as much as you’d like. I kept the recipe VERY simple so you can have fun and create as much or as little sweetness and flavor as you’d like.
Since this has been one of my favorite ways to make oats since my college years, I have a feeling you’ll have fun serving this flatbread with your choice of condiments for breakfast this week.
And if you haven’t had a chance to check out my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body, you can PRE-order it now right HERE and you’ll get 6 Free Exclusive Recipes that are NOT in my cookbook!
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 1¼ cups water
- 1½ cups gluten-free rolled oats
- Large pinch ground cinnamon (and/or pumpkin pie spice, apple pie spice)
- ⅔ well-shaken lite coconut milk
- Raspberry jam and almond butter, for serving
- Combine water, cinnamon and oats in a circular baking dish. Mix well to combine and flatten with the back of a spoon so the oats are all wet with the water. Let sit in the refrigerator overnight.
- The next morning, remove the oats from the refrigerator and add the coconut milk to the top of the oats in the baking dish. Do not mix- the liquid will submerge itself.
- Preheat the oven to 350 degrees F.
- Place the baking dish in the oven and bake for 25 minutes. Remove from the oven and set aside for 20 minutes before serving.
- Serve warm with raspberry jam and almond butter.