This hearty vegan oatmeal pizza combines oatmeal with classic savory Italian flavors for a breakfast everyone will love, and it’s packed with nutritious ingredients like oatmeal, chia seeds, and veggies. A great brunch or even lunch option for the whole family! Gluten free, nut free option.

Ingredients

  • 1 cup ( 81 g ) Avoine Ă  l’ancienne
  • 2 soups farine d’amande ou use more avoine to avoid noises
  • 1 / 2 cuillère Ă  cafĂ© liver and powder
  • 2 cuillère Ă  cafĂ© Graines de Chia
  • 1/2 cuillère Ă  cafĂ© sel
  • 1/4 cuillère Ă  cafĂ© noir poivre
  • 1/2 cuillère Ă  cafĂ© Powder d’ail
  • 1 / 2 cuillère Ă  cafĂ© sĂ©chĂ© thym
  • 1 / 4 cup ( 59.15 g ) Tomato stuffed with finely chopped sun
  • 1 soup soup leverure nutritionnelle facultatif
  • 1 / 4 cup ( 37.25 g ) poivron hachĂ©
  • 2 -3 soup soups Mozzarella VĂ©gĂ©talienne optional dĂ©chiquetĂ©
  • 1 / 4 cup ( 6 g ) cible Basil du verwendest 1 cuillères Ă  cafĂ© sĂ©chĂ©es
  • 3 soups oignons verts hachĂ©s save the green part for decoration
  • Preparation

  • Grease or line an 8″ x 8″ or 9″ x 9″ baking dish with parchment paper.
  • Add all dry ingredients, rolled oats, almond flour, baking soda, chia seeds, salt, all spices, herbs and sun dried tomatoes and mix well.
  • Then add the paprika, basil and spring onion and mix well.
  • Then add the wet ingredients and mix until all of the oatmeal is hydrated. Then level with a spatula.
  • Cover the oats with vegan parmesan or vegan mozzarella and then add a layer of tomatoes.< / div>
  • Bake at 180°C for 30 to 35 minutes. Check the middle to make sure it isn’t too soft and sticky, that means it’s done.
  • Remove the dish from the oven and let it rest for 10 minutes and garnish with some spring onion or fresh basil and then cut into slices.
  • Let cool for another 5-10 minutes it is easy to remove from the pan. Even if the slices aren’t very well formed, it still turns out super tasty.
  • You want to serve it as a baked breakfast. You can serve it as is or top it with chopped tomatoes or marinara sauce if you like.
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