Raise your hand if you love French toast!
*both hands raise towards the ceiling*

This was one of my favorite special weekend breakfasts as a kid. Unfortunately a piece of white bread French toast will not hold me over for very long, or I’ll just want more and more until I’m overly stuffed. You guys know that I love making healthy versions of my fav comfort foods, so I wanted to try and make a healthy French toast out of oatmeal. No bread required! It’s definietly toastless French toast!

The oatmeal is cooked with water and a little bit of salt and then refrigerated in a pan overnight to form a “bread” that is then coated in a sweet cinnamon, vanilla, egg mixture, cooked over the stove, and baked! The oat squares become golden brown and crisp on the outside, while still being soft and chewy on the inside.

It’s actually simpler than it sounds, and the prep is pretty easy. I make both the oatmeal “bread” and egg mixture the night before I want to serve this breakfast and then assemble it in the morning.


Oatmeal (Toastless) French Toast
Serves 2

Oatmeal “toast”
1 cup oatmeal
2 cups water
1/4 tsp salt

Egg Mixture
1 egg
1/4 cup almond or soy milk
1 Tbsp pure maple syrup or honey (or stevia for a sugar free option)
1/4 tsp cinnamon
1/4 tsp vanilla

Night before: Make the oatmeal “bread”: In a saucepan, bring the water, salt, and oats to a boil. Cook uncovered until the water has completely absorbed into the oats. Coat an 8 x 8 baking dish with non-stick cooking spray. Transfer the oatmeal to the baking dish and press firmly with a spoon until oats are distributed evenly and packed down. Place the oatmeal dish in the fridge uncovered (do not cover or it won’t solidify) overnight. Whisk together the egg mixture and place covered in the refrigerator.

In the morning: Preheat oven to 375 degrees. Cut the chilled oatmeal “bread” into 9 squares. Give the egg mixture one last stir, and then pour it over the bread pan, completely coating the dish. Spray a skillet with non-stick cooking spray and place over medium-low heat. Take a few oatmeal squares out of the egg mixture dish and place in the skillet, cooking on each side until golden brown, approximately 2 to 3 minutes per side.  Transfer oatmeal squares to a baking sheet and bake for 5-10 minutes. Serve hot with maple syrup or fresh berries and your choice of nut butter!

The Rabbit Food Pyramid Breakdown

Produce: none – enjoy with 1 cup of fresh berries*
Whole Grain: rolled oats
Protein: egg
Plant Based Fat: none – top with 1 Tbsp nut butter of your choice*
* Follow these suggestions to make this a complete Rabbit Food Pyramid approved meal!

12 Comments on Toastless Oatmeal French Toast

  1. Jojo @ RunFastEatLots
    May 1, 2014 at 4:16 am (10 years ago)

    I like how you can prep this recipe a day in advance. I love French toast, and that’s a creative twist to make it with oats

  2. Lindsay
    May 1, 2014 at 10:22 am (10 years ago)

    Could I make this without the egg?

    • Eleanor
      May 3, 2014 at 11:23 am (10 years ago)

      When I make vegan French toast I use a banana instead of an egg, this looks like it’d work the same! Just blend up a banana with the soy milk and stuff 🙂

      • Catherine
        May 3, 2014 at 5:30 pm (10 years ago)

        Thanks a great idea Eleanor! Thanks you! xo

    • Casey
      January 21, 2016 at 8:56 am (8 years ago)

      I love to make this and bread versions, with a “chia seed egg”. I soak the chia seeds in vanilla plant milk (almond or soy have been my favorites. But any would work!) Until they become an egg like gel. I whisk it up and use it in place of the eggs. 🙂

  3. Barbara
    May 2, 2014 at 5:49 am (10 years ago)

    Thanks forum sharing this healthy recipie.

  4. T
    May 2, 2014 at 8:59 am (10 years ago)

    I think I will add some nuts and maybe dried fruit to this…How long does it last refrigerated? I was thinking of making it a quick healthy breakfast bar type option…

  5. Jesi
    May 3, 2014 at 9:39 am (10 years ago)

    I love this, thank you! 🙂

  6. Adrianne
    May 4, 2014 at 12:43 pm (10 years ago)

    This is such a smart idea! I love it! I’m a very sensitive diabetic, so high-fiber foods are the only high-carb foods I can eat.

  7. Wendy
    February 10, 2015 at 8:11 am (9 years ago)

    These are delicious! I’m logging my food intake – any idea how many calories and / or nutritional break down of each square or the entire recipe? Thanks!

    • Catherine
      February 10, 2015 at 7:14 pm (9 years ago)

      Hi Wendy! I don’t count calories, so unfortunately I don’t have the calorie breakdown for any of my recipes. I use the “Rabbit Food Pyramid” as a way to portion my meals for the correct size for weight loss!


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