Ready for your new favorite breakfast? Let’s get started in the kitchen.
When I prepare my breakfast I always try to find the right balance between carbohydrates, protein and fat. Starting my day with a big bowl of (soya) yoghurt, delicious toppings and something made of (gluten-free) oats, is my kind of perfect morning. A nutritious and delicious breakfast. Yummy in my tummy!
To keep my breakfast varied, I tried something new. And by something new I mean: just mixing some ingredients in a bowl, put it in the oven and see what will come out. This time it was quit a succes: breakfast sticks.
In this recipe the main ingredient is oat flour. As I mentioned in my previous post Gluten-free flour power, it is important to check if the oat flour is gluten-free certified (when you are gluten intolerant). Just like the other breakfast recipes this one is really easy to make and ready in 30 minutes. To make this kind of sticks I used a sticks baking mold from the brand Lekue. If you do not have a sticks baking mold you can use any other kind of baking mold. Prepare the breakfast sticks the night before and storage them in a jar (preservable for 3 to 4 days). Next day take as many as you like with some yoghurt and you are ready to go.
If you want them to be a bit more chewy: add some raisins instead of chocolate. Breakfast sticks as a snack? Really tasty with some almond spread to the side. More of a salty kind of person? Stay tuned a salty variant will be online very soon.
Enjoy your breakfast!
Gluten-free breakfast sticks
A real treat in the morning with some yoghurt and delicious toppings.
- 50 g (gluten-free) oat flour
- 25 g (gluten-free) oats
- 15 g honey/agave syrup
- 1 small egg
- 15 g cacao nibs
- 15 g melted coconut oil
- Step 1 Preheat the oven 170° C
- Step 2 Mix together: the oat flour, oats, honey, one egg, cacao nibs and melted coconut oil. Make sure the dough gets a smooth mixture.
- Step 3 Pour the dough in the mold and put it in the oven for 20 minutes.
- Step 4 Let the sticks cool and unmold them afterwards.