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]
- Preheat oven to 350*
- Whisk flax egg together and set aside for ~3-5min.
- In a small bowl mash banana until egg-like.
- Mix in almond milk, pumpkin, + vanilla with a fork.
- Mix in rolled oats, spices, baking powder, and chia seeds.
- Mix in flax egg.
- 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
- Heat a [~10” non-stick] greased skillet over med heat.
- Whisk all ingredients together in a bowl.
- Pour into skillet into 1 large cake, if using non-stick. If using stainless, pour into 4 pancakes.
- Cook until bubbling at the sides and center.
- 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
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I wanted to try the buckwheat one, but didn’t have buckwheat..I do have oats though!
I made this for dinner tonight. I topped it with almond butter, banana, and pecans…definitely a new favorite! Thanks!
Hi Ashley! This looks so delicious. Even though I love oatmeal in every shape way or form, I’ve never baked it. :O Could I use just a normal egg instead of a chia one?
Yes! If you look at the buckwheat breakfast bake posts [in my recipe page] they have instructions on substitutions. You can definitely sub 1 egg white instead of a flax or chia egg. However, if you’re not using chia seeds at all, I would reduce the liquid by about 1-2T, because they soak up a lot of it.
What benefit does adding Chia do?? Is it just for extra nutrients or does it bulk up the meal??
Thanks
They absorb some of the liquid, add a ton of nutrients, healthy fats + proteins, and really help keep you fuller longer. They are also extremely easy to digest.
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Made the oatmeal pumpkin bake yesterday. I also added about 1/2 of a chopped apple – it was great! Kept me feeling full well into lunch time. Thanks for sharing!
That sounds so good!! Glad you liked it!
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Oh lord. I made the pan socca this morning, and it was seriously one of the most delicious breakfasts I have ever had. (And I’ve had some pretty good breakfasts, I’m telling you.) I didn’t have any pumpkin puree as it is pretty much non-existent where I live, so I just made a cinnamon maple version. It was heaven. Although, as I didn’t listen to your good advice about the non-stick pan, a very messy heaven. Nevertheless, sooo good, and I’m making it again tomorrow morning. So thank you!
I’m so glad you liked it!!!
Too funny about the pan!
[...] Det här. Jag köpte nytt kikärtsmjöl häromveckan, och bestämde mig för att göra en sorts pannkaka på det. Det blev väldigt smuligt, men så knäppt gott att jag höll på att dö. Jag gjorde det [...]
[...] Det här igen, med banan, solrosfrösmör & smuligt och misslyckat fast ändå gott mandel&kokossmör. Jag vet inte, det blev inte lika bra den här gången som de tidigare, så jag vet inte om jag kommer göra det en fjärde gång. Socca-pizza är det bästa! [...]
Is this able to be baked in the microwave, like the cookie?
I have a whole list of microwave breakfast bakes on my recipe page. You can always swap oat flour for buckwheat flour in any of the recipes. Here is a link to a pumpkin buckwheat bake cookie, that may be similar to what you’re looking for – http://edibleperspective.com/2011/01/buckwheat-in-a-bowl/ You would probably be okay making that recipe in the microwave and subbing in 1 large real egg, instead of the flax egg. The flax egg will work too though, but takes longer to cook. Hope this helps!
I was wondering if you have ever used steel cut oats in a breakfast bake.
They definitely won’t work in the microwave kind, since they take so much longer to cook. You can grind them into oat flour, or if you soak them overnight in water, they’ll cook much more quickly on the stove top.
Do you think I could make these into muffins and eat them the next day? Or would they not work and be dried out the next day?
Yes! You can make them into 3 muffins, let them cool then wrap tightly and refrigerate or even freeze them!
ok, I did not know what a FLAX EGG was, so I thought it to be an egg high in Omegas – thus I whisked a real egg. Will that ruin it, guess I will find out. Can’t locate what a flax egg really is. I did see in comments that an egg white was ok, but now got the whole egg in there. I use chia also. Maybe I should ask a bit of ground flax???? HELP!!! My daughter has morning sickness and trying to find some healthy – sort of bland – things to try. I go easy on the spices because of her temporary opposition to strong tastes. Thanks!!
Hi there! A flax egg is simply ground flax meal mixed with water and left to sit for about 5min until it becomes thick and gelled and sort of resembles a real egg. A flax egg can be used as a vegan substitute for eggs in baking. I have a lot of non-vegan buckwheat bake recipes that use real eggs as well. In the past few months, I have stopped using the flax egg in vegan baking and just use ground flax as the texture is a lot better. Here is a recent post I did using ground flax and not flax eggs. http://edibleperspective.com/2012/01/breakfast-bakes-revisited/ If you can grind flax seeds at home [in a magic bullet, blender, or spice grinder] that will yield the best flax meal. Store bought has typically been sitting around for awhile and doesn’t have the same binding power that making fresh ground flax does. If you don’t need them to be vegan, check out any of the breakfast recipes marked with only one * not **. The 2 star recipes are vegan.
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