Breadless Coconut Vanilla French Toast
Updated Feb 15, 2021, Published Mar 01, 2016
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French toast without bread? It can be done! Soaking oats overnight creates a delicious bread-like cake that can be cut into strips, and then Frenchified. If you don’t care for gluten-free bread, this recipe will be a revelation. To ensure the oats have enough time to soak, start this recipe the night before. Leaving it uncovered is the secret to stiffening the “bread.”
Breadless Coconut Vanilla French Toast
Ingredients
For the overnight “bread”:
- Coconut oil, for coating the dish
- 2¼ cups water
- 1½ cups gluten-free rolled oats
- 1½ teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
For the batter:
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2/3 cup well-shaken full-fat culinary coconut milk
- 2 tablespoons raw honey
- 1 tablespoon unsweetened shredded coconut
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- Coconut oil, for coating the skillet
Optional toppings:
- Pure maple syrup
- Fresh berries
- Whipped coconut cream
Instructions
Make the “bread”:
- Lightly coat an 8x8-inch baking dish with the oil. Bring the water to a boil in a large saucepan. Add the oats, cinnamon, vanilla, and salt. Cook over medium heat until the oats are cooked through, but not mushy. Transfer to the baking dish. Refrigerate overnight uncovered, to set. Remove the oats from the refrigerator and cut them into 2x2-inch squares.
Make the batter:
- Place the flaxseed in a small bowl and add the water. Set aside for 5 minutes to form a gel. Then mix well. In a large bowl, combine the remaining batter ingredients except the coconut oil; mix well. Stir in the flaxseed mixture, and then pour the batter into a 10x10-inch or 9x13-inch baking dish. Dip the oat squares into the batter to coat and let soak for 3 minutes on each side. Make sure each square is coated with the batter. Use a spoon to completely coat each piece, if needed.
- Melt 1 teaspoon of the oil in a large skillet over low heat. Place 3 squares of the “bread” in the skillet at a time and cook until golden brown, 4 to 5 minutes per side. Repeat with the remaining squares, using 1 teaspoon of oil per batch.
- Serve warm on its own or with toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photo by Lauren Volo
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