Friday, June 28, 2013

French Toast-Meal Three Ways!

Combining two breakfast favorites: oatmeal + French toast = genius! And what benefits. First you receive all the health advantages of eatingoatmeal. Second, a typically indulgent breakfast is made healthful. Third, the flavors are classic and go together perfectly.

Overnight French Toast-meal

     1 cup Coach's Oats®
     3 cups water
     1 tsp. vanilla
     1 tsp. cinnamon
     2 Tbsp. Turbinado sugar
     2 eggs

In a medium pot over high heat bring water to boil. Add oats, cinnamon, vanilla and sugar and reduce heat. Cook for three to five minutes. Pour oatmeal mixture into a pan (round, loaf, square, etc.) and cool. Cover and refrigerate overnight.

Cut cooled, firm oatmeal into slices. Beat eggs (you can add a sprinkle of cinnamon here) in a shallow dish. Dip oatmeal slice in egg mixture. Place oatmeal slices in lightly greased skillet over medium heat and cook approximately five minutes per side or until oatmeal is golden and crisped. Serve warm and top with powdered sugar and maple syrup. *This also works great with leftovers from a large batch of oatmeal.


See how Courtney Horan pumps up the protein and flavor of a  bowl of oatmeal with a French Toast twist.











Nutty French Toast-meal Crunch
 
     Coach's Oats®
     Eggs, beaten
     Cinnamon
     Chopped nuts of your choice
     Bread

The amounts and flavors for this recipe are so easy to change, it's really more of a method.

Combine eggs and cinnamon in a shallow dish. Combine oats and nuts in another shallow dish. Dip bread in egg mixture and then dredge in oat mixture. Place bread in a lightly greased skillet over medium heat and cook until golden and crisped on each side. Serve warm and top with powdered sugar and maple syrup.