Breakfast Bagels
I'm always on the lookout for ways to make a healthful life more efficient for us all & hey presto, this recipe does just that. Using a classic bowl of porridge as my inspiration, I've turned the ideal oats for breakfast ingredients into these gluten free babies which can be devoured fresh or frozen for quick & ready to go busy morning moments.
Recipe makes 4 large bagels.
Key Facts
- Gluten free
- High fibre
- Freezer friendly
- Great for kids
Ingredients
- 1 cup jumbo oats ground to a flour
- 1 cup yoghurt
- 1/4 cup mixed nuts, seeds, or coconut chips
- 1.5 teaspoon baking powder
- Optional - 1 tablespoon chia or hemp seeds, cinnamon, vanilla or cacao powder
- Optional - 1 egg (if you add this then decrease the yoghurt by 1 tablespoon)
- 2 tablespoons peanut butter
Preparation
01
Preheat your oven to 195°C.
02
Add all your ingredients to a bowl except the peanut butter. Mix to a soft dough & leave to sit for 5 minutes.
03
Tip out onto a surface dusted with oat flour - it’ll be sticky. Squash into a flattened round & drizzle over most of the nut butter, roll up into a cylinder then pinch off balls, roll to smooth & then stick a finger through to make the bagel hole. Arrange on a lined baking tray & repeat with the rest of the dough.
04
Drizzle over the remaining peanut butter & bake for 27-30 minutes until golden.
05
Serve with yoghurt, banana,, chia jam or whatever you fancy.
Use with a 5 days or freeze for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
