Oatmeal French Toast

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We ate oatmeal with cherry-ginger syrup Sunday morning, and then we had a lot of leftover oatmeal. Danny threw some dried cherries and coconut into the pot, and then patted it into a hot-dog pan we have. The next morning, we had long rolls of chilled oatmeal. He and Lucy surprised me with a little oatmeal french toast for breakfast.

Now, because the oatmeal was in big rolls, he fried them in an inch of hot oil, which made a crisp crust. Goodness! However, if you pat your leftover oatmeal into a square pan, and had inch-thick squares, you wouldn’t need that much oil. Just make oatmeal french toast.


3 cups cooked oatmeal, chilled in 8x8 pan overnight
2 to 3 large eggs
1/2 cup milk (you can use your favorite non-dairy milk here)
1/4 teaspoon cinnamon
pinch ground cloves
1/4 teaspoon vanilla extract
140 grams gluten-free all-purpose flour (you might need more, so leave it out on the counter)
1/4 cup oil (sunflower, canola, or coconut oil are good)


Be sure to use certified gluten-free oats to make this dish, if you are making it for someone who needs to be gluten-free.