Recipe Image
Servings
6
Directions
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a medium bowl, mix together 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.
Top and cook as directed for savory or sweet.
Slice into pieces and serve.
[title]To Top the Flatbreads
For the Savory Flatbread: Spread pesto on the oat flatbread then top with mozzarella and tomatoes. Bake for 10 minutes then broil for 1 to 2 minutes until golden brown. Garnish with basil and drizzle with aged balsamic.
For the Sweet Flatbread: Place mozzarella and goat cheese on the oat flatbread then place peaches on top of the cheese. Bake for 10 minutes then broil for 1 to 2 minutes until golden brown. Garnish with mint and drizzle with aged balsamic.
[title]To Reheat and Eat Later
Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
Unwrap and place 1 frozen flatbread on baking sheet and allow to thaw approximately 15 minutes. While thawing, prep toppings.
Nutrition Facts
Fact Name
Savory Flatbread
Fact Value
Savory
Fact Section
1
Fact Name
Calories
Fact Value
180
Fact Section
1
Fact Name
Fat
Fact Value
9g
Fact Section
1
Fact Name
Saturated Fat
Fact Value
2g
Fact Section
1
Fact Name
Sodium
Fact Value
370mg
Fact Section
1
Fact Name
Total Carbohydrate
Fact Value
20g
Fact Section
1
Fact Name
Fiber
Fact Value
2g
Fact Section
1
Fact Name
Protein
Fact Value
5g
Fact Section
1
Fact Name
Sweet Flatbread
Fact Value
Savory
Fact Section
2
Fact Name
Calories
Fact Value
180
Fact Section
2
Fact Name
Fat
Fact Value
8g
Fact Section
2
Fact Name
Saturated Fat
Fact Value
2.5g
Fact Section
2
Fact Name
Sodium
Fact Value
340mg
Fact Section
2
Fact Name
Total Carbohydrate
Fact Value
21g
Fact Section
2
Fact Name
Fiber
Fact Value
2g
Fact Section
2
Fact Name
Protein
Fact Value
6g
Fact Section
2
Recipe Unique ID
quaker-57-en
Preparation Time
20 minutes
Cooking Time
20 minutes
Recipe Filters
Recipe Ingredients
Ingredient Value
[title]For the Dough
Ingredient Amount
1 1/2 cups
Ingredient Product
Ingredient Product Title
Quaker® Oats-Quick 1-Minute Oats
Ingredient Amount
1 teaspoon
Ingredient Value
baking powder
Ingredient Amount
1/2 teaspoon
Ingredient Value
kosher salt
Ingredient Amount
1
Ingredient Value
egg, beaten
Ingredient Amount
1 1/2 tablespoons
Ingredient Value
honey
Ingredient Amount
1 1/2 tablespoons
Ingredient Value
extra-virgin olive oil
Ingredient Amount
2 tablespoons
Ingredient Value
water
Ingredient Value
[title]Toppings for the Savory Flatbread
Ingredient Amount
2 tablespoons
Ingredient Value
basil pesto
Ingredient Amount
1 ounce
Ingredient Value
(~1/4 cup) mozzarella, sliced thin or grated
Ingredient Amount
1/2
Ingredient Value
pint cherry tomatoes, halved
Ingredient Amount
2 tablespoons
Ingredient Value
basil, chiffonade (sliced in ribbons)
Ingredient Amount
1 teaspoon
Ingredient Value
aged balsamic vinegar
Ingredient Value
[title]Toppings for the Sweet Flatbread
Ingredient Amount
1 ounce
Ingredient Value
(~1/4 cup) mozzarella, sliced thin or grated
Ingredient Amount
1 ounce
Ingredient Value
(~1/4 cup) goat cheese, crumbled
Ingredient Amount
1
Ingredient Value
peach, pitted and sliced
Ingredient Amount
2 tablespoons
Ingredient Value
mint, chopped
Ingredient Amount
1 teaspoon
Ingredient Value
aged balsamic vinegar
Related Recipes
Recipe Category
BazaarVoice ID
7146
Recipe Last PDF Generation
2023-09-20T06:53:03
Recipe PDF URL Download
/sites/quakeroats.com/files/pdf/oatmeal-flatbread.pdf
Featured Products
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Directions Disclaimer
<p><em>Brought to you by <strong>Chef Abbie Gellman </strong>MS RD CDN.</em></p>
<p><strong>Cook Note:</strong> If making both savory and sweet flatbread, double the dough ingredients to make two flatbreads. Recipe can be easily multiplied for batch cooking. To store, allow dough to cool, approximately 15 minutes, and wrap each flatbread (without toppings) in plastic wrap and then in foil. Place in large resealable bag or airtight container.</p>
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