I am a huge fan of Instagram and found this recipe for microwave oatmeal bread courtesy of Joy Bauer on her Instagram feed yesterday. The recipe calls for 1/4 cup oatmeal—just at the FODMAP cut off amount.I topped my oatmeal bread with frozen berries that I warmed up, a few sliced almonds (less than 1 tablespoon) and all-natural peanut butter. I only had mixed berries with blackberries in my freezer…which do contain sorbitol. NOTE to FODMAPers –be sure to top with suitable low FODMAP fruit! Sliced bananas and peanut butter would pair nice with this bread too!
The simple oat bread without the yummy toppings looks like this:You can see some of the egg white that didn’t get mixed in as well as maybe it should have…oops! 😉 But I love that this recipe includes a little protein boost from the egg white.
Mix up quick oats, egg white, cinnamon, vanilla, baking powder, maple syrup, and a little brown rice flour. I bet a little shredded coconut would be a nice touch too! And microwave for the quickest ready to eat breakfast bread ever. LOVE, LOVE this recipe. I hope you do too!
- 1/4 cup quick oats
- 1 tablespoon brown rice flour
- 1 egg white
- 1 teaspoon pure maple syrup
- 1/4 teaspoon vanilla
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- In medium, microwave safe mixing bowl mix all the ingredients.
- Press the mixture into the bottom of the bowl firmly.
- Microwave for 1 minute.
- Take a butter knife to loosen bread from bowl.
- Top as desired.