Photographed by Ashley Arpel Greenwald
Oatmeal French Toast
I love oatmeal and eat it most mornings, usually cooked in water with a sprinkle of cinnamon and clove raising it’s antioxidant level to the highest heights! It’s very satisfying and healthy, as it’s full of gut cleaning fiber, it reduces cholesterol and blood pressure, among many other benefits. But sometimes it’s nice to have a special oatmeal like this Oatmeal French Toast. I learned about this recipe from True North Health’s Chef Ramsees Bravo. It’s so easy to make and is wonderfully delicious. Make this for your sweetheart, or all those you adore.
Oatmeal French Toast
- 4 cups unsweetened apple juice
- 1 tbsp maple syrup
- 1 orange juiced (about ¼ cup)
- 1 tbsp finely grated orange zest
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 cups whole rolled oats (not instant)
- 8” x 8” square baking pan
- 1 sheet of Parchment paper, 16” X 12” (approximately)
Make The Oatmeal Batter:
- In a 3-quart pot, place all of the ingredients, except the oatmeal, and bring to a boil over high heat. Once boiling add the oatmeal and stir to combine. Cook for 5 minutes, or until oatmeal has absorbed all of the liquid, and remove from heat, and let cool.
- Prepare an 8” x 8” baking pan: Cut the parchment paper in half, lengthwise. Place the pieces in the pan, one on top of the other facing opposite directions, making a cross and creating “handles” with overhang. Using small binder clips, clip the parchment paper to the pan on all sides.
- Pour the cooled oatmeal into the cake pan smoothing the top with an offset spatula or small knife. Cover with plastic wrap and refrigerate overnight.
Make The Toast:
Preheat oven to 350℉
- Remove oatmeal from the refrigerator, and unclip the parchment paper. Pull up on the parchment paper “handles” to remove oatmeal square and place on a cutting board. Cut into quarters, then into 1/8th making 8 triangular pieces of oatmeal toast. Or, you can cut the oatmeal into rectangular sticks, or any shape you’d like.
- Place on parchment lined sheet pan and bake for 20-22 minutes or until the toast are golden brown. Flip over each piece and bake for another 20-22 minutes.
Serve with your favorite topping:
Strawberries, maple syrup, blueberry sauce, pineapple…you can create the breakfast of your dreams!