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.
Tips For Making This French Toast
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.
Head over to Calphalon.com to purchase the Calphalon® Hard-Anodized Nonstick Cookware!
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!
- 1 loaf gluten-free, vegan bread (ex. Schar, Little Northern Bakehouse, Ener-G)
- 2 cups oat milk
- 2 teaspoons apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 tablespoons ground flaxseed meal
- 3 cups gluten-free quick oats
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- vegan butter
- pure maple syrup
- The night before, leave your loaf of bread out on the counter overnight uncovered to allow it to become "stale". Stale bread absorbs the liquid much better and will allow for a better, non-soggy french toast that won't fall apart.
- The next day, preheat the oven to 300 degrees F. This is just to keep the french toast warm and crispy until you finish making all the slices
- Place a cooling rack on top of a large baking sheet and set aside.
- In a large bowl combine the oat milk and apple cider vinegar, stir and let it sit for 5 minutes. While you're waiting, combine the quick oats, pumpkin pie spice and cinnamon in a separate bowl and stir to combine.
- To the milk mixture, add the vanilla, pumpkin pie spice, cinnamon, and flaxseed meal. Stir well and let it sit for another 5 minutes, stirring frequently. You'll know the mixture is ready when it seems a little thicker.
- Completely submerge the slice of bread in the milk mixture and hold it under for 30 seconds. Then transfer the slice to the bowl with the oats and coat each side of the bread with the oats. Place the oat covered slice on the wire rack-lined baking sheet. Stir the milk mixture and repeat this process for all of the slices.
- Let the slices rest for 5 minutes to ensure the milk mixture soaks all the way through the bread. While you wait, heat the Calphalon® Hard-Anodized Nonstick 10-Inch Fry Pan over low heat, a 2 or 3 setting. It's helpful if you can heat 2 pans to cut down on time needed to cook, but that's why we have the oven heating as well (if you don't have two pans).
- Place a little butter in the bottom of the pan (for flavor and to brown the oats) and place 2 slices in the pan and fry until the oats start to turn golden brown, about 5-7 minutes. Flip and fry the other side. Keep flipping until the slices don't feel soggy when you poke them. Be patient, and don't be tempted to turn up the heat. It will burn the outer oat layer before cooking the centers and you'll end up with soggy french toast. When they are done, place them on a baking sheet and place them in the oven to keep warm and crispy while you fry the rest.
- Repeat this process until all of the slices are cooked. Be sure to wipe out the oats that fall off in the pan before placing in new slices to avoid the oats burning.
- Serve with vegan butter and pure maple syrup.
*This is a sponsored post created and written for Calphalon