This isn’t your average flatbread. With a chewy crust made from instant oats (yes, oats!), this savory oatmeal flatbread is the perfect way to pull together a quick, healthy lunch or light dinner with pantry staples and fresh toppings. No yeast, no rise time, just mix, press, and bake.

It’s a fun one to make with kids, too, especially when they can spread the sauce or layer on their favorite veggies and cheese. Whether you go with pesto and tomatoes or another flavor combo (check out the variations below), this hearty flatbread is sure to become a new go-to.

This savory oatmeal flatbread recipe is not only fast and flavorful, but also a smart way to use up that big container of oats in your pantry. Because it’s made with instant oatmeal and no wheat flour, it’s naturally gluten-free, making it a great option for anyone with dietary restrictions or just looking to switch things up from traditional flatbreads.

Ingredients Needed For Oatmeal Flatbread

For the Dough:

• Plain Quaker Instant Oatmeal – The base of the dough that binds quickly and adds hearty texture.
• Baking Powder – Gives the flatbread a light lift.
• Kosher Salt – Balances the flavors and enhances the oats.
• Egg – Helps hold the dough together.
  Honey – Adds a touch of natural sweetness that pairs well with savory toppings.
• Extra-Virgin Olive Oil – Keeps the dough tender and adds flavor.
• Water – Brings the dough together and helps it spread easily. 

For the Savory Flatbread Toppings:

• Basil Pesto or Pizza Sauce– Adds bold, flavorful moisture to the base.
• Mozzarella – Melts beautifully for that perfect gooey topping.
• Cherry Tomatoes – Add color, acidity, and a fresh burst of flavor.
• Fresh Basil – Brightens everything with a finishing touch of freshness.

How to Make Flatbread Pizzas with Oats

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, mix together the oats, baking powder, and salt.
3. In a small bowl, whisk together the egg, honey, oil, and water.
4. Pour the wet mixture into the dry mixture and mix well. Use your hands to form the dough into a ball.
5. Press the dough directly onto the parchment paper into a rectangle, about 11 x 5 inches.
6. Bake the oat flatbread for 8 minutes.
7. Remove from the oven. Spread with pesto or pizza sauce, then layer on mozzarella and cherry tomatoes.
   Return to oven and bake for 10 more minutes, then broil for 1–2 minutes until golden and bubbly.
8. Garnish with basil, slice, and serve warm. 

Substitutions & Variations

• Dairy-Free: Use vegan cheese or skip the cheese altogether and double the veggies.
• Gluten-Free: Make sure your oats are certified gluten-free. This recipe already skips traditional flour.
• Flavor Swaps:
  • Use sun-dried tomato pesto or hummus in place of basil pesto.
  • Try sautéed mushrooms, spinach, or olives instead of tomatoes.
  • Swap mozzarella for feta, goat cheese, or cheddar

Helpful Tips

• Don’t skip the parchment – The dough is sticky and spreads better on parchment.
• Use instant oats, not rolled oats – Rolled oats won’t bind the same way in this recipe.
• Watch the broiler – A minute or two is all you need to brown the top. Don’t walk away! 

Common FAQs

Can I use rolled oats instead of instant?
Not for this dough. Instant oats break down faster and bind better. Rolled oats will be too coarse.

Can I make this ahead of time?
You can prep the dough ahead and refrigerate it for up to 24 hours. Just flatten and bake when ready.

How do I store leftovers?
Wrap tightly and refrigerate for up to 3 days. Reheat in the oven or toaster oven for the best texture.

More Tasty Recipes That Uses Oatmeal: 

• Strawberry Baked Oatmeal
• Almond Flour Oatmeal Chocolate Chip Cookies
• Oatmeal Cherry Bars
• Cinnamon Overnight Oats
• 4 Ingredient Oatmeal Cookies

Oatmeal Flatbread

Gluten free oatmeal flatbreads make for the best lunch, dinner, and snack. The best part is that you can add all of your favorite toppings to customize.

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Course: Appetizer, Main Course

Cuisine: American

Keyword: oatmeal flatbread, oatmeal flatbread recipe

Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 28 minutes minutes

Servings: 4

Ingredients

For the Dough:

• 1 ½ cups plain Quaker Instant Oatmeal
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 egg beaten
• 1 ½ tablespoons honey
• 1 ½ tablespoons extra-virgin olive oil
• 2 tablespoons water

Toppings for the Savory Flatbread:

• 2 tablespoons basil pesto or pizza sauce
• 2 ounces ~1/2 cup mozzarella, sliced thin or grated
• ½ pint cherry tomatoes halved
• 2 tablespoons basil chiffonade (sliced in ribbons)

Instructions

• Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a medium bowl, mix together instant oatmeal, baking powder, and salt.
• In a small bowl, whisk together egg, honey, oil, and water.
• Add egg mixture to bowl with oat mixture and incorporate well. Using your hands, make into a ball and place on parchment paper. Press down on oat mixture and form into rectangle, it should be roughly 11-inch by 5-inch.
• Place in oven and bake for 8 minutes.
• While oat flatbread is cooking, prepare the toppings.
• For the Savory Flatbread: Once out of the oven, spread pesto or pizza sauce on the oat flatbread then top with mozzarella and tomatoes. Return to oven for 10 minutes then broil for 1 to 2 minutes till golden brown. Garnish with basil.
• Slice into pieces and serve.

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