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Gluten-free bread soaked in a vegan flaxseed meal buttermilk infused with vanilla, pumpkin pie spice, and cinnamon then coated with gluten-free quick oats and fried to crispy perfection. This Pumpkin Spice Oat Crusted French Toast is the perfect Fall weekend breakfast anyone will enjoy!
Sponsored by Calphalon
This is a sponsored post written by me on behalf of the Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!
To help make this gluten-free vegan Pumpkin Spice Oat Crusted French Toast a success, it’s of utmost importance to have great cookware. And that’s where my favorite Calphalon cookware comes in! Today I’m using their brand new Calphalon® Classic Hard-Anodized Nonstick 10-Ince Fry Pan featuring Water-based AquaShield™ Nonstick technology to keep the easy-release surface performing like new 40% longer for smooth, enjoyable cooking!
I decided to put the new and improved Premier Nonstick Cookware Coatings to the test and accepting their food flipping challenge by creating a recipe that requires the delicacy and release the new nonstick coating provides. In this recipe I used their Calphalon® Hard-Anodized Nonstick 10-Inch Fry Pan and if you want to talk about the perfect non-stick french toast flip, it worked #ReallyFlippingGood! I’m happy to report that the outer oat coating cooked perfectly without heavily using oil and without sticking to the bottom of the pan for effortless release and the perfect crispy finish.
Instead of using a traditional egg mixture, in this Pumpkin Spice Oat Crusted French Toast recipe I’m using a plant based buttermilk flaxseed meal mixture made with oat milk, apple cider vinegar, pure vanilla extract, cinnamon, pumpkin pie spice, cinnamon and ground flaxseed meal.
Using vegan buttermilk enhances the flavor of this french toast. You simply combine plant-based milk with apple cider vinegar. I recommend using oat or flax milk to get just the right consistency.
Incorporating ground flaxseed meal into the vegan buttermilk replaces the egg traditionally used in french toast, and allows for the milk mixture to be thicker and and has a little bit of that eggy goopiness to help the oats stick to each bread slice better. Using flaxseed meal also adds more fiber to this delicious seasonal breakfast.
The outer oat coating is made with three cups of gluten-free quick oats, pumpkin pie spice, and cinnamon mixed together in a bowl.
Use the right gluten-free bread. This is very important, because I know that some gluten-free breads fall apart. My recommendation is either Ener-G, Schar bread, or Little Northern Bakehouse. These brands also have thicker bread slices available perfect for french toast. I’m using a regular sliced loaf in this recipe.
Allow the bread to sit out on your counter, uncovered overnight. When you’re planning to make this Pumpkin Spice Oat Crusted French Toast. “Stale” bread absorbs the batter/custard better allowing it to cook better and not become soggy or have a soggy center.
It helps to frequently stir the milk mixture and let it thicken for 5-10 minutes. The flaxseed meal will sink to the bottom while the spices might sit on the top, so by stirring it frequently you make sure each slice gets the right amount of flax and spice.
Soak the bread slices completely for 30 seconds. Submerge each slice completely in the plant milk mixture. Some gluten-free breads will float, so just hold the slice under for 30 seconds. Then transfer the slice to a bowl filled with gluten-free quick oats and coat the slices on both sides with the oats and then transfer the slices to a wire rack to rest for 5 minutes. This allows the batter/custard mixture to soak all the way to the centers of the slices.
Cook on low heat. I know, you’re ready to eat and don’t want to wait, but cooking this french toast slow allows it to cook uniformly and not burn the oats on the outside before the centers cook. I had my heat set to 2 on a flat stove cooktop.
Flip each slice a few times to ensure it cooks evenly and all the way through. You’ll know the slices are done when the oats are golden brown and when you poke the slice it’s not soggy feeling.
To keep the french toast warm and crispy, heat your oven to 300 degrees and place the some slices in there on a baking sheet while you prepare the rest. It’s ideal to fry a couple slices at the same time.
To cut down on time, use two pans. If you are able to get two 10-Inch Fry Pans that would be ideal.
If you’re not a big pumpkin spice fan (I’m not sure why you’ve clicked on this post 😉 HAHA! But no, seriously, I know it’s not everyone’s thing… so you can simply just omit the pumpkin pie spice if you’d like. Still freaking delicious.
You don’t need to use heavy oils or butter to fry because of the superior non-stick coating on the Calphalon® Hard-Anodized Nonstick 10-Inch Fry Pan, but adding butter to the skillet adds to the flavor and gets the oats extra crispy. You can always top with vegan butter when serving instead.
Remove the oats that fall off from the skillet in between cooking to keep them from burning on the bottom of the pan.
Having the right cookware and being patient is my advice to really making this Pumpkin Spice Oat Crusted French Toast a success.
I hope you love this healthy, gluten-free, vegan seasonal breakfast! Let me know what you think down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this Pumpkin Spice Oat Crusted French Toast recipe! Tag me on Instagram, Facebook, or Pinterest!
*This is a sponsored post created and written for Calphalon