oatmeal breakfast bake

Numerous people asked if the buckwheat breakfast bake can be made with oats.  No better way to find out than by experimenting!  Luckily, I read the comments before breakfast, so I tried it out today.

I made another pumpkin version, because I’m trying to finish the can.



This version turned out really well, but had a gooey-er consistency than the buckwheat.  It was definitely not at all like the microwave breakfast cookie, or even the first buckwheat bake.  When I flipped it out of the crock, it flattened out a bit.  When I turned it right side up, I almost lost it!



It was basically like oatmeal with a thick + delicious crust!  Definitely super tasty.  I used banana + pumpkin in this version, like yesterday’s, but if you want it more firm just omit 1 or the other.



Oatmeal Pumpkin Bake [serves 1]

• 1/3c rolled oats


• 1/4c pumpkin


• 1/2 banana


• 1 flax egg


• 1T chia seeds


• 1/4t baking powder


• 3T unsweetened almond milk


• 1/2T vanilla extract


• 1t cinnamon


• 1/4t ginger


• pinch of nutmeg/cloves/all spice


• 2T nuts [optional]

1. Preheat oven to 350*


2. Whisk flax egg together and set aside for ~3-5min.


3. In a small bowl mash banana until egg-like.


4. Mix in almond milk, pumpkin, + vanilla with a fork.


5. Mix in rolled oats, spices, baking powder, and chia seeds.


6. Mix in flax egg.


7. Lightly grease a small oven-safe dish, add mixture, smooth, and bake for 30 minutes. [I used a personal size soup crock ~2” deep by 5” diameter]

Again, if you don’t want it quite as gooey, leave out the pumpkin or banana.  If you don’t like pumpkin or banana, you can use 1/4c applesauce.  You can also use any spice mixture you like.



Gooey, pumpkin, oat deliciousness!



Topped with currants, coconut butter + peanut butter.  Oh heavens.



Like I mentioned yesterday, today I started to reintroduce dairy into my diet.  I wasn’t consuming a lot of dairy before and didn’t think this was the problem, but soon I’ll know for sure.

I had an afternoon snack of Wallaby yogurt [my favorite non-Greek yogurt] and a slice of Rudi’s Cinnamon Raisin gluten-free bread.  The yogurt was delicious but the bread was just okay.  There was something funky about the taste.  I’m sure I’ll eat down this loaf, but won’t be buying it again.



Day 1 – Dairy Reintroduction

• In the first 30min after eating the yogurt, I noticed a lot of phlegm built up in my throat.  I haven’t noticed this recently at all, so I am thinking it’s correlated.


• All day my digestion seemed fine, until the evening.  I definitely noticed more bloating, but I’ve had a few days like that during the detox, so I can’t be sure it’s from the dairy.  Again, in the next few days, I’ll hope to know more!

Now, onto a delicious dinner creation!  Back to my chickpea flour and socca creations.  I’ve been eager to try the pan-cooked socca method, that I learned about over at Pure2Raw.

1 thing I realized in the first 2min of cooking is that it is important to use a non-stick pan, which I do not own. :)  This explains the messy pile below.



Next time, I’m definitely going to just make them smaller, instead of trying to fill up the whole pan.  Pancake socca!  Despite the messy cooking, this was my favorite socca creation yet!  I ate 3/4 of the batch, alongside a huge stack of kale chips + 2 pour, poke + spread eggs.  YUM!

Pumpkin Spice Maple Socca [serves 1-2]

• 1c chickpea flour [I use Bob’s Red Mill]


• 3/4c warm water


• 2T unrefined coconut oil, melted


• 1/4c pumpkin puree


• 1t vanilla extract


• 1t cinnamon


• 1T maple syrup [optional]


• 1/4t salt


• 1/4t ginger


• dash of allspice/cloves/nutmeg

1. Heat a [~10” non-stick] greased skillet over med heat.


2. Whisk all ingredients together in a bowl.


3. Pour into skillet into 1 large cake, if using non-stick.  If using stainless, pour into 4 pancakes.


4. Cook until bubbling at the sides and center.


5. Flip + cook until browned.

The center was a bit gooey from the pumpkin but oh.so.delicious.  You can leave the maple out if you choose, but it added a nice hint of sweetness and flavor.  The chickpea flour is very bland + has a distinct taste, which is great for savory.  However, if you’re trying to make a version like this, adding a bit of maple or honey will really help!

I absolutely loved this and topped it with a soy-free Earth Balance.  I can’t wait to make this version in the morning and top it with coconut + nut butter!!  SO good.



Thank you all so much for the house buying well wishes.  We still have the whole loan/inspection process to go through, so we’re not quite there yet!  Hopefully things move along smoothly. :)

Also, don’t forget about the 20% off going on at my Etsy shop! Use coupon code: “first50” at checkout!

Night!

Ashley

Comments

[Sabine @ thefruitpursuit]

Yay, sweet socca! I had been wondering if I could make a sweet version but now I know the answer :). it looks delish!

good luck on the house process :D

x sabine

[Gill (snaxandthecity)]

I'm so obsessed with oatmeal, why have I never though to bake it!? Great idea, looks so yummy!

I'm intrigued by your experiences with dairy as I hardly eat any either and wonder if it makes any difference. Is it because of the lactose in dairy that people see bad effects? As in, if you could find lactose free milk/yoghurt etc, would that be better do you think?

[Heather Eats Almond Butter]

I love ooey gooey. Can't wait to try this bake, and I've been wanting to make socca for forever. However, I always forget to buy chickpea flour. Your sweetened pile sounds delicious Ashley. :)

Sorry if the dairy bothers you. The only yogurt I usually eat is goats milk as the proteins in regular cows milk bothers me. I miss my Greek yogurt, but the goats milk stuff makes a good sub, and I can always strain it when I'm in the mood for something thicker.

[Naomi(onefitfoodie)]

OH YUM that breakfast cookie looks so good! i have lots of pumpkin to get through...I would probably omit the banana but bring on the pumpkin!!!

[Carrie (Moves 'N Munchies)]

love this bake!!! and i have been wanting to make socca for ages..i need to get me some chickpea flour!

[Anne]

Thank you for showing us how to make the baked version of the buckwheat breakfast. You are so creative! Your meals always make my mouth water.

[Katelyn @ Chef Katelyn]

I am dying to try the bake with oat bran! And to make socca..my chickpea flour gets TONS of use, but for some reason it never ends up becoming socca? I'll have to take it for a spin!

[Lauren]

I don't think I've ever even heard of socca? What kind of cooking is this? It looks amazing!

Hope you are able to figure things out with the bloating. I know first hand how discovering dietary intolerance's can be so frustrating and time consuming. It took me years to figure it out and I still don't have it all figured out. I probably never will.

[Lauren at KeepItSweet]

I'm glad you mentioned the phlegm from eating yogurt- I get that a lot when I eat greek yogurt! That I feel like I can ignore, but if my stomach issues were directly a result of dairy products it would be different.

[Vanessa]

Your breakfast bakes look so good! It's so creative too! And everytime you make socca, I tell myself I need to go pick up chickpea flour and make them.. They look so freaking good!!!

[chelsey @ clean eating chelsey]

Loving on that oatmeal bake - I love gooey breakfasts, so this is right up my alley! I may be trying that very very soon!

[Sarah]

So glad the oatmeal breakfast bake works- ooey, gooey works for me! I'm even MORE excited that I have all the ingredients on hand. What a fun way to start the day!

[Eliz@The Sweet Life]

oh wow--what a delicious, simple recipe! well done.

[Stacy @ Every Little Thing]

I <3 Wallaby too! Organic Greek yogurt is so expensive, I usually end up just buying Wallaby. It's so yummy and decently priced, though the small containers are kind of annoying for putting granola in!

[Maddie (Healthy Maddie)]

The oatmeal bake looks so good as does the socca! I just picked up some chickpea flour so I can make some.

[Alayna @ Thyme Bombe]

I reintroduced dairy after some tummy troubles and it has actually helped to take much of mine away. I think my body really needs the extra bacteria. Regular "supplements" of yogurt and kombucha have done wonders for me.

[Angie]

Your oatmeal bake is just to die for! :)

[Justeen @ Blissful Baking]

Ohh I've been loving all of your breakfast bakes, but I think this is the best one yet! I love the combo of pumpkin and oats :)

[Kristin (Cook, Bake, Nibble)]

I just got really excited when I saw your oat bake, because it looks just like a pancake I had here in Toronto... I need to try it, I wonder if it will be similar!!

Ok, that dairy-phlegm thing? I totally noticed the SAME thing after my detox. Though I try to stay away from cow's dairy for the most part, I really wanted a froyo cone when we were at ikea... and it was such a gross feeling! It shows how mucus forming dairy is!!

xo

[Corey @ the runner's cookie]

Gooey sounds fantastic - now I can make the cookie, because I actually have oats in my kitchen! Perhaps on my snowy day tomorrow :)
So interesting about your throat/digestion and the dairy...looks like this detox taught you so much about your body, which is great.

[Sylvia @ LifeIsGoodWithFood]

I'm definitely going to try that breakfast bake tomorrow morning... I have all the ingredients on hand! :-D

[Jenny]

Oh Ashley you read my mind! I was wondering if the breakfast bake would work with oats but was too scared to try myself. There's nothing worse than a dud breakfast! Glad to hear I have nothing to fear :)

I'm off to do a google search on socca. I have no idea what it is!

[Maria]

Thanks so much for this oats variation! I cannot wait to try it!

[Lauren]

I was wondering about an oatmeal version... so glad you posted this! It's on the menu for tomorrow morning if we have (yet another) snow day here in Boston ;).

[dana @ my little celebration]

Yum! Thanks for making an oat version. I didn't have any buckwheat so now I'm eager to give it a try with my oats. Thank you! It looks delicious.

[Heather @ Get Healthy with Hea]

I've experienced that same phlegm after eating yogurt too. It's strange. I don't really eat much dairy and only notice that with yogurt.

Your pile-o-socca sounds so tasty! I think it turned out great even as a flop!

[sarah (sarah learns)]

i really want to try making socca! must get chickpea flour... and that breakfast bake looks so good! i really want to try it, but i don't have any mini baking dishes. :(

[Felicia (a taste of health wit]

the phlegm and dairy are def. correlated!

[Camille]

This looks awesome! I have been missing pumpkin so much lately, but it has gotten too expensive again!

[Leanne @ Healthful Pursuit]

Another thing that would work great in your breakfast bake are quinoa flakes. I'll try it this weekend and let you know. It'd be like breakfast bake hopped up on protein!!!

Can't wait for the next giveaway!

[Megan Mc]

LOVE baked oats ... looks amazing.

I'm looking forward to [hopefully] less snow in February! Also, the Superbowl! I live in Wisconsin and the excitement is definitely contagious!

[Dorry]

I'm sure everyone says this to you, but I'd reeeeally like to come over for breakfast! I'll bring you some Texas treats in exchange. :)

[Emily]

I'm eating a version of your banana oatmeal breakfast cookie right now! I used a flax egg instead of egg white and added chocolate chunks. Yum!

I'm noticed that eating dairy (except for cheese) makes me feel phlegmy afterward. That's why I've always hated drinking milk. Phlegm plus gag reflex = gross! I'm so glad I discovered almond milk. :)

[Brooke/ Bitchin' Nutrition]

This recipe looks so yummy! I have never tried making a breakfast cookie, but it would be a great breakfast for when I am on the run!!!

[alana]

hey ashley,
love your recipes!!!!so i noticed in your posts that you suffer from a lot of the same issues as me (bloating, "food baby" syndrome, general digestive issues), and i wanted to point you to some information that helped me out a lot - check it out!!! http://www.dadamo.com/

[Namaste Gurl]

As always, your breakfast creations never cease to amaze me. I got myself some buckwheat groats yesterday, so I'm definitely going to give the buckwheat bake a try, then move to this one : ) Maybe i'll try my carrot- cake version instead of pumpkin!

I made an indian spiced socca pancake recently to go with a chickpea curry. It was amazing, but I'm I still want to try it baked!

[Christin@purplebirdblog]

Hey Ashley! I have been trying different GF breads, and if I may recommend picking up the Pamela's gluten-free bread and flour mix and making your own loaf of bread. I baked one on Sunday, and it is moist and delicious and so much different than any store bought loaf of GF bread. I even subbed applesauce for the oil and it turned out just lovely. There is a post up on my blog with pictures if you want to see it... this bread is truly going to change my life! :)

[Sarah-Mae @ Eat, Run, Knit]

Dairy always = excess phlegm production. I did my degree in music and we were always always taught to never NEVER drink dairy before practicing/performing due to the increase in phlegm. Just thought I'd let you know that this isn't necessarily a 'sensitivity' to dairy, just common practice in those people who don't consume so much dairy that they don't notice it anymore :P

[Jessica @ Dairy Free Betty]

What a great idea!! Looks like it would keep you full for awhile too!! Thanks for the inspiration!

[Katie]

I have heard from doctors that dairy thickens mucus throughout one's body in everyone, something to do with its chemical composition. They sometimes recommend switching to non-dairy milks when people with asthma get colds, etc. I noticed a huge difference in my sinus/drainage issues especially when I cut dairy out (I do some organic cheese occasionally, which doesn't seem to bother me -- another story for milk and yogurt though). But that's just my experience. I hope you figure out what works best for you! :) Best of luck!

[Salah@myhealthiestlifestyle]

I seriously need to make this breakfast bake!!

[Pure2raw twins]

Your breakfast bakes always look amazing!! I will have to try the buckwheat one.

We have had a lot of mishaps with baking socca, which is why we also make it in the skillet too. But for baking, we do not flip it anymore. We just let if keep baking for 30-40 minutes, and if we want extra crisp on top we broil it just for a few minutes. Be careful though, we have also burned a lot of socca too, haha

[Mama Pea]

I've got to get on this socca thing. Want the honest truth? You're going to get it anyway: I'm scared to make anything with garbanzo flour because of what they say about beans. You know what I'm talking about... Hey, did you hear Oprah goes vegan today? ;)

[Lauren]

As soon as my chia seeds arrive I'm going to make that!! By the way, did you know everyone loses the ability to digest dairy over time? Depressing, huh?

[Caroline]

Good luck with the bloating! I totally sympathize, not that that helps.
I think you're right about the phlegm, my mom always said to avoid dairy when you have a cold because it increases mucus production, though I don't know the science (if there is any) behind that.

[Michelle]

That dripping peanut butter is making me crazy. YUM.

[Jen]

ooooey and gooey = perfection in my book! Can't wait to try this oatmeal bake :)

[Gina]

I just bought some Glutino bread and wasn't thrilled with the taste. What's your favorite brand of store-bought GF bread?

[Ellie@fitforthesoul]

My oh my what pretty and yummy lookin' food and oh my what a nice/colorful placemat~~ Ooohh I think I'll try making that Socca bread with soyflour. I hope it works out well. :)

[Melissa]

hey ashley! i've been reading about your experiments with chickpea flour and i have to share this recipe for chickpea flour crust pizza... i've been making it for years. here it is: http://www.foodandwine.com/recipes/chickpea-flour-pizza-with-tomato-and-parmesan

the great thing is that you can obviously add whatever toppings you want, and it's a much lighter version of pizza than traditional dough. hope you like it (or maybe you've already stumbled across this recipe!)

xoxo