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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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.