This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
Recipe and pictures updated 9/7/15
The other night I made regular ol’ French toast for my dad, sister, and brother (who like “normal” food) and got a hankering for some myself. So I threw a little of this and a pinch of that into a bowl and microwaved it to make “bread”, then battered it and fried it. Then I topped it with Truvia (instead of powdered sugar), peanut butter, and sugar-free syrup, and it was A-MAZ-ING. Like, I was shocked at how good it was. Then I thought, “What if I could do a really quick, easy version of this that does not involve frying?” So I did, and it tastes basically the same. And if you don’t think it tastes like French toast (because I admit, it is not *totally* French toast, although I think it is a very passable substitute), I hope you still like it. I do. I love this stuff. It is the breakfast of champions. It is one of my new FAVORITES. Like, seriously. It almost tastes unhealthy, it’s so good. That’s my opinion anyway. I hope you feel the same.
I’ve updated the recipe below with a family serve version! Check it out! It reheats well (although I do prefer it fresh), so you can make one pan and have 4 breakfasts for one all set to go.
The “bread” part itself is not sweet. French bread is not sweet, guys. However, you top it with Truvia, and toppings, and then it’s as sweet as you’ll ever want it. If you want a homemade syrup recipe, check out this one over at Gwen’s Nest.
I’ve started using oat fiber more often lately because it more closely mimics white flour than say almond or flax flours do, and I think it gives the French bread flair to this recipe. You can’t use it in every circumstance because it doesn’t act just like flour, and I usually use another flour with it, but all in all I’ve come to love using oat fiber. However, whenever I post recipes using it, people always ask, “What can I substitute for oat fiber?” Well, you could always buy some. It’s cheap. We get this kind from Netrition and have been very happy with it. However, if you don’t have oat fiber yet and want to make this recipe *right*now*, try substituting other low-carb flours such as almond flour or coconut flour. You may have to adjust the liquids if substituting; oat fiber tends to soak up quite a bit of liquid, so take that into account. I would not suggest using all ground golden flax because that = yuck. Some people substitute whey protein powder for oat fiber, but I personally do not enjoy the taste of protein powder. Just buy some oat fiber, please. (You can purchase a gluten free product from the Trim Healthy Mama online store.)
Not all oat fiber products are created equal. I like LifeSource brand from Netrition.com because it’s a light color with a mild taste. I’ve also tried NuNaturals brand, but it’s darker with a stronger flavor of which I’m not a fan.
*Update 9-5-15* I have tested this recipe with my Baking Mix, and I like it even better than the original! Check out the recipe below for amounts.
You can find this recipe in my cookbook, Necessary Food.
- 1 egg
- 4 T Briana's Baking Mix *or* 3 T oat fiber (use gluten free if necessary) and 1 T ground golden flax
- ½ tsp. baking powder
- ¼ cup water
- 1 T salted butter, softened
- -
- ¾ tsp. (one packet) Truvia or half that of THM Super Sweet Blend
- Unsweetened almond milk
- Natural peanut butter
- Sugar-free syrup
- Combine all the bread ingredients in a ceramic bowl and microwave. I do it for about 2 min. 10 sec. when using my Baking Mix and about 1 min. 30 sec. when using oat fiber/flaxmeal. Just microwave until almost cooked through (I like mine on the slightly underdone side because I don't want dry bread). Sprinkle with the Truvia, douse with almond milk to moisten (like what happens when you dip your French bread in your egg/milk mixture to fry, only the steps are turned around here), and top with peanut butter and sugar-free syrup (this is THE WAY to eat French toast). Devour all by yourself.
- Family Version (serves 4): 4 eggs, 1 cup water, ¼ cup softened salted butter, 1 cup Briana's Baking Mix, 2 tsp. baking powder (optional ingredients: ½ tsp. cinnamon, ½ tsp. vanilla extract, ⅛ tsp. THM Pure Stevia Extract Powder); mix all ingredients together and pour into a greased 8x8 inch baking dish. Bake at 350 degrees F for about 26 minutes or until a toothpick comes out clean. You can serve it immediately (4 servings) or make it ahead and reheat before serving. Make a pan to keep in the fridge and you'll have 4 single-serve breakfasts made in one shot! Don't forget the peanut butter, granulated sweetener, almond milk, and sugar free syrup for topping!
You can click here for my Baking Mix recipe.
Suggested products:
- Oat Fiber
- Golden Flaxmeal
- Truvia
- THM Super Sweet Blend and a gluten-free oat fiber can both be purchased from the Trim Healthy Mama online store.
I saw this recipe in the THM cookbook and came here looking for oven directions because I don’t have a microwave. For a single serving, I put it in an oven-safe cereal bowl and baked at 350 for 22 minutes. Next time I will grease the bowl.
i haven’t recently bought oat fibre powder by nu naturals for your recipe, and it feels quite grainy. so i wanted to know if i should use less of this product when making the French toast.
I’m not sure I understand your question…could you rephrase it? I don’t recommend NuNaturals brand oat fiber – it has a strong taste. Try LifeSource brand.
This was one of the first THM recipes that got me hooked on this plan several years ago, and I still love it for breakfast. Love your beautiful blog and recipes. Thank for sharing your work with us.
If you were going to make the family size using oat fiber, would you use 3/4 cup?
I haven’t tested the family size with anything other than the baking mix option, but yes, if you just multiple everything by 4 you’d need 3/4 cup oat fiber and 1/4 cup flaxmeal.
I have no idea how many times I’ve made this, as written, and I really love it. But recently I tried cooking the batter in my mini Dash. It makes AWESOME waffles, especially topped with the THM maple syrup and peanut butter. Oh my. It is SO decadent. I do alter it a bit though, by using 2-3 tsp yogurt in place of the butter and adding a pinch of baking soda.
I found THM back in 2017 and this is one of the first recipes I fell in love with. I used to make this almost every day! I stopped eating the THM way for a few years and recently made my way back. I remembered how much I loved this recipe so I searched for it again. It did not disappoint even years later with so many new and different foods out there now. I am still a HUGE fan of this specific recipe for French Toast in a Bowl. This one tops any of the muffin in a mug recipes I have tried elsewhere as well. Well done, Briana! Thank you!!
Aw, it means so much to hear you say that!
Oh.my.goodness!!!! This is delicious!!!! It’s easy, too! You are right! It tastes like an unhealthy treat. What a fantastic way to start my day. Thank you!!
Oh my goodness!! So very tasty!! Thank you fir this quick breakfast idea:).
This has been a favorite for quite some time. It’s delicious in single-serving form or as a casserole for the whole family! But today I decided to add some lemon juice and Bake Believe white chocolate chips, then top with lemon juice and cream cheese whipped together, some unsweetened coconut flakes, and Walden Farms sugar-free blueberry syrup. Oh my!
Oooh…that sounds absolutely delightful! Thanks for sharing your idea!
Can this recipe be made without a microwave? I noticed the family version is baked in the oven, would it be the same for 1 serving?
Most mug muffins/cakes can be baked at 350* until a toothpick inserted in the center comes out clean. 🙂 I don’t know the exact bake time for this one; you wouldn’t need to bake it as long as the family-sized batch.
Lile so many other comments, this is surprisingly good! I’m a big texture person so I hesitate to try recipes like these. Too many keto pancake disasters to choke down lol. I did add 1/2 t. cinnamon to your mix, and 1/2 t. vanilla & 1/4 t. maple flavoring to the measuring cup before filling it with water so as not to throw off the measurements. It took 2:10 in a regular Correlle bowl in my 1100 watt microwave. I added another tablespoon of butter to the top, 1 T. Smuckers natural pb, and maybe a tablespoon of sugar-free syrup. I dissolved 1T. xylitol in 1/2 cup almond milk for another 30 sec. in the microwave before pouring over. It looked like too much milk, but I’ll do a full cup next time because it tastes so much better fully saturated. Thank you so much for putting put SO many fantastic recipes!
Thank you for your helpful comment, Carolyn! I’m so glad you enjoyed the French Toast in a Bowl and have found ways to tweak it to your tastes!
Could I add eggs for protein?
I assume you mean as part of your meal on the side? Absolutely! (I don’t recommend adding more eggs to the recipe itself as that will change the texture.)
Would the family size freeze well?
I’m not sure on that, Kari! I’m guessing it’s better fresh, but even if it gets a little dry upon reheating, if you’re pouring almond milk over the top anyway and adding toppings it shouldn’t matter too much. I’d try it!
how many calories? thanks
I don’t usually calculate nutrition info on my recipes since the healthy eating lifestyle I follow doesn’t require it (Trim Healthy Mama), but MyFitnessPal is a super easy way to find nutrition facts!
Ah, this was wonderful – thank you! Your recipes are the ones I have the best luck with. Only thing I would change about this is that I would add a touch of cinnamon and nutmeg to REALLY make it french toast!
Thank you again!
-Kate
Yumm this would be so amazing for breakfast. Thanks for sharing this recipe
Could I make several “French toast” mixtures ahead and on the days I cook it , add the milk and toppings?
I’m guessing the batter would get really thick and I’m not sure that it would rise as well if the batter has been sitting for awhile. You’re welcome to try, though! Maybe you could just cook them all at once (or check out the full size version of this recipe in my cookbook on pg 20) and keep them in the fridge to reheat and add the toppings?
This is amazing!!
Marvelous! I added a little cinnamon and vanilla and used my almond coconut milk blend instead of water. To me it tastes more like a pancake than French toast, but I’m in love. Best THM pancake I’ve had and it’s so drive-thru Sue (that’s me!).
This recipe is my #1 go-to for breakfast and I’ve learned how to make it quickly without recipe! I add almond butter on top with cinnamon. After mixing up the batter I also do a swirl of maple extract. LOVE! Thank you! 25lbs down on THM so far. 🙂
Briana, I love your recipes! I made this one for the first time last night and didn’t have any sugar free syrup or time to make any. Instead I left off the peanut butter and topped my french toast with some non fat Greek yogurt flavored with Pyure , vanilla, and maple flavoring. It was so yummy, and I like the added protein from the yogurt! Thanks for all your recipes. I am gradually getting around to trying them all!
Forgot to rate the recipe…sorry!
I finally made this. I’ve seen it around for two years, but almond milk and peanut butter dumped over an oat fiber cake looked a little beyond what I was willing to try. Foolish me. I should have just trusted you–you haven’t steered me wrong yet. I did add a sprinkle of cinnamon to the batter, but otherwise made the recipe as written. It reminded me of my bread pudding style French toast–and peanut butter on French toast is going to be my normal from now on. So good!
Woohoo! I’m so glad you tried it!
I have to admit, when I tasted this without toppings, I wasn’t very impressed at all, even contemplated dumping it. HOWEVER, when I added the toppings and they soaked up a bit, it was delish and I enjoyed every single bite! Thank you so much for this recipe, it’s definitely something I will be eating regularly!
I just tried to make this and it didn’t turn out at all. 🙁 Would it be a big deal if I melted the butter in the bowl first and then added the rest of the ingredients? I thought my butter was soft but it didn’t mix in well and I had a puddle of butter in the middle of my bowl (OK that doesn’t sound that bad ha-ha). But the rest of it wasn’t cooked very well so then I tried to put it back in after I had already put the almond milk and peanut butter on and then it still wasn’t done. After seeing the pictures of yours, I may try a different sized bowl next time. Mine is a pretty wide bowl. I found the recipe in the new THM cookbook. I’ll definitely try it again and hope it works out better. Thanks for the recipe!
As long as your butter is soft/melted enough to mix in, you’re good. 🙂 I hope it works out next time! Please adjust the cooking time according to the size of bowl you use and the strength of your microwave – microwaves can vary a LOT (this I have found while blogging…lol)!
My mouth was doing a happy dance while I was eating this! Yum! This was my first time using oat fiber – what a great ingredient!
Loved this recipe, I haven’t had much luck with using 100% oat fiber in other recipes but that tbl of flax makes all the difference. So glad to be finding sites like yours that introduced me to oat fiber as a option. I will follow your link to purchase more, so appreciative !!!! Now I am looking for a quick bun recipe with oat fiber for sandwiches :).
I’m so glad you liked it, Diane!
Waited until my oat fiber arrived. Made it this morning and all I can say is YUM! Thank you!
Thank YOU for making it!
Made this,this morning. Used oat fiber,added cinnamon, nutmeg and vanilla. Topped with sugar free syrup and mixed berries. Yum,yum,yum!
Sounds amazing!
I have started making this delicious recipe and have ABSOLUTELY LOVED IT. Except…mine never cooks in the center, so I’m always left with a little gooey circle in the middle of my dish. The ring around it cooks though, and I enjoy the delicious taste of that! But I can imagine it would be so much better if I could just figure out how to fix my gooey center problem! I have tried cooking it in different size dishes and I’ve also tried cooking it an extra 30 seconds…..nothing has helped. Any ideas what I could be doing wrong?
The only thing I could think of would be too cook longer or reduce the liquid you use. 🙂 I actually like mine slightly underdone in the center so it doesn’t get overdone and dry, but that’s just me.
This peanut butter on french toast/waffles malarkey has got to stop- it’s up there with ketchup on eggs. lol. 😉 Insanity aside, is thee a way to do this without butter? like a little milk or something? (I can’t use almond or other non-dairy milks cuz of the canola oil in them). I do find oats work better for me than any other grain (I have a great gingerbread oatmeal recipe!), so I’m loving using oat fiber!
Have you tried it? I don’t listen to naysayers until they’ve tried it. 😛 You can replace the butter with coconut oil if you like. The liquid on top of this recipe is integral to the texture, so I guess if you have to use a little milk, you have to. You could also try a little half and half or cream thinned down with water.
I know this recipe has been atound for awhile, but I just tried it this morning. The picture with the peanut butter spread over the top just didn’t look like Fench toast to me. I made a couple of small changes: added 1/2 T peanut flour and about 1/2 tsp gentle sweet to the batter, then I topped it with Lily’s chocolate chips and peanut butter. The chips melted and I swirled it with the peanut butter. I was SO good. I’m glad I decided to try it!
I just tried this for the first time today and it was yummy! I used 4 T of the THM baking blend and it worked perfectly. I skipped the peanut butter and used Fairlife milk and my homemade sugar free syrup. I also added a splash of vanilla as I always use vanilla when I make traditional french toast. Next time I’ll add a sprinkle of cinnamon. This recipe is definitely a keeper!
This was fabulous! Thank you Brianna. I think I’ll pre-make little baggies of the dry mixture so all I have to do is add water and an egg so I can make it even faster in the morning. For the weekend, when I have a little time, I sautéed some strawberries, added a little on-plan sweetner for a very healthy meal that felt indulgent. Definitely a keeper!
Love this recipe but I just made it with your baking mix and not sure if it was right? The recipe calls for baking powder- but there is none in your mix. Was I supposed to add the baking powder to the bread? It was very flat and dry.
Thank you for such great recipes!
*blushes* Ooops…that would be my typo. Thanks for pointing that out! Yes, the recipe needs baking powder.
This recipe is a masterpiece! LOVELY breakfast dish or breakfast for dinner, heck it’d be great for lunch! I am hooked! Thanks for this!
I LOVE THIS RECIPE! Thanks, Briana! I have made all kinds of variations, such as includeding blueberries, with maple flavored syrup over top (Blueberrie pancakes in a bowl); or my favorite is to swirl a little erythritol and cinnamon on the top, and then swirl them lightly into the batter. After cooking, this is then topped with a simple icing (powdered erythritol, drop of vanilla, splash of almond milk). I call it my CinaBun in a bowl…!
So happy find recipes like these when I got serious about my diabetes Nd cutting carbs as far back as possible. These treats a few times a week really help me to feel that I am not missing out on mutton’, and my blood sugar isn’t affected at all. Wonderful!
I’m so glad you enjoy it! I just tested a pumpkin spice version today that I’m excited to post!
I’ve made this recipe several times, but tomorrow morning (when I’m in a hurry) will be the first time to use your baking mix in it. Thanks for letting us know that you’ve already tested it and adjusting the recipe.
how much THM baking blend do you think would work?
I would probably use the same amount of Baking Blend as my Baking Mix but decrease the water to 3 T. Cooking time may vary.
Already on lchf – keto for 2 years. Now heading of to start with THM. This morning I tried this recipe with your baking mix and…… I like it!!! Thank you!!
Awesome!
Hey, this is great! Another quick, easy breakfast that I think will be one of my go-to’s!
This is one of my favorite breakfast dishes! I have to admit I don’t have oat fiber and use ground oatmeal which I know adds carbs. BUT it hasn’t affected my weight loss and I love it! I was tickled to see you’ve updated the photos. It looks even more delicious now. Thanks for all your recipes. Now to get some protein powder, xanthem, and oat fiber for your baking blend.
I make up baggies of the dry ingredients, as others have suggested, and then have breakfast ready in minutes. I have found that if I add a total of 1/2 cup of liquids to the drys my breakfast in a bowl comes out perfectly every time. I always use one whole egg (or 1/4 cup of egg whites), 2 tablespoons of DaVinci syrup (any flavour or sugar free maple syrup) and 1 tbsp of either yogurt or sour cream, but I eliminate the butter. In my corningware bowl it takes 1 minute, 40 seconds to cook to perfection. Especially when I use the whole egg, the bread comes out fluffy and moist, and leaves me feeling full for hours. This base of dry ingredients lends itself to infinite variations depending on the syrup I use and if I add an additonal 1/2 tsp of flavouring, which I do sometimes. My daughter’s favourite is made with banana syrup and banana extract.
I should add that if I use an extra large egg, the liquid amount is 1/2 cup. If I use a smaller egg, I add a little water to bring the total liquid to the 1/2 cup measure.
This is so good! It is great to have another easy and yummy recipe!!
Would it work to cook this on a waffle iron and then use the syrup?
I’m sure it would work, but it wouldn’t have as much as a French toast effect. If you want to make it into a waffle, you’ll probably want to add some sweetener to the batter. I have a waffle recipe, if you’re interested: https://www.briana-thomas.com/5-ingredient-waffles/
I eat this French toast regularly and love it! I am dairy free, so I substitute coconut oil for the butter. I also like to add a dash of cinnamon and a tsp of vanilla to the batter before baking because I usually add it to my “normal” French toast.
Love this! I added cinnamon to the batter, and instead of butter on top, I took the suggestion of a previous review and cut it in half horizontally and fried it in the butter. I was surprised, with so much fiber, that the bread was as moist as it is, and how satiating. Because I enjoy this so much, I have made individual portions of the dry ingredients in baggies so that I can make a quick breakfast with only the liquids to mix in the bowl….fast preparation and little clean up! Thank you very much.
I’m so glad you enjoyed it!
Brianna
Thank you for making up this recipe for French toast. I just made It in the oven for my husband and I for breakfast and it was fantastic. I tripled the recipe, and added some cinnamon. I served it with fresh strawberries, and strawberry topping made with xylitol, as well as sugar free pancake syrup, and of course more butter. Definitely a hit with fresh brewed coffee. I baked it at 350 for about 20 – 25 minutes.
Awesome! THanks for sharing.
this may be the best low carb “healthy” recipe I’ve ever tasted. Please please make more like it! I got a good deal on oat fiber and need more recipes!
Thanks so much, Barbara! I have a lot of other low carb recipes on my site that use oat fiber. You can check some of them out here: https://www.briana-thomas.com/tag/oat-fiber/
This recipe is amazing. I have to make more since my kids kept eating mine. Just a little more butter on top and some cinnamon and Truvia made it heaven at our house. So comforting and quick!
THANK YOU
I made this deep S (for a fuel cycle) this morning, by mixing a little maple extract with the almond milk before pouring it on and eliminating the sugar-free maple syrup (artificial sweeteners aren’t aloud on fuel cycles). I also used a scant tablespoon of melted extra virgin coconut oil instead of butter.
I plan on trying some of Gwens Nest’s sugar free maple syrup soon.
Whenever I’m not doing a fuel cycle my fave way to eat this is with 4 Tbs. egg whites instead of a whole egg, replace the butter with peanut butter, and add some cinnamon and vanilla to the batter (sometimes I’ll even add some maple or caramel extract!). 🙂
Hey Sophia! Thanks for sharing your tweaks! For clarification I’d like to point out that flax and natural peanut butter aren’t considered Deep S and therefore shouldn’t be eaten on the first 3 days of a Trim Healthy Mama Fuel Cycle. You probably knew that, but some of my readers might not. 🙂
i loved this recipe. Decided to be brave and tried cooking it in my waffle iron. In order to get it to come out solid, I had to cook way too long and it was dry. Loved the concept and taste. I did tweak some, as I like my French toast batter with cinnamon, xylitol, and vanilla, so added a little of each. Think I may try in a muffin tin as I’m not a fan of the microwave. Thank you so much for all your amazing recipes.
I would guess that the muffin concept would work better than the waffle iron (could be that the waffle iron spreads it out too much). However, you may need to play with liquids a little because ovens and microwaves don’t always cook the same and oat fiber especially can be a little finicky.
Adding oat fiber to my grocery list now! I have everything but that. 🙁
First of all thanks so much for all these THM recipes. I love your site and the few recipes that I have tried.
I tried this one for the first this morning. I made it 8 times and put it into a 9×13 pan. I didn’t have the oat fiber. It is suppose to be in the mail, but I wanted so badly to try this, so I put in some almond meal and coconut flour for the oat fiber. I was very disappointed in it because mine separated. I had the egg layer on the bottom and then the flour layer on top. It was good and was a hit with my family, but I want to try it again with oat fiber. But I am wondering if you can help me out as to why it separated. I have had other things separate into different layers and I don’t understand why it does that. Thanks.
That’s interesting; I’ve never experienced separation like that. Definitely try it with the oat fiber next time. 🙂
I really love this! And you are so right, peanut butter and syrup (and bacon) are divine together! This recipe is one of my go-tos. I prep it and take it to work with me and toss it in the micro. yummy!
LOL…the second times a charm! I have no idea WHAT I did wrong the first time I tried this recipe, but it turned out horrible! I figured all these awesome reviews can not be that far off so I tried it again… now I’m a lover of it, too! It is delicious and super-filling. Definitely a favorite! Thanks, Brianna!
Aw, thanks for having faith! 🙂
I don’t have oat fiber so I followed the advice of one commenter and subbed psyllium husk 1:1. I do not recommend that!!! Over 3 minutes to cook in the microwave and turned out rubbery. I’m going too just have to order some oat flour and try this again!
THANK YOU, THANK YOU, THANK YOU! IT IS AMAZING! Great S breakfast!
Thanks! I really liked this! I had to use oat flour until my oat fiber comes in, but I ordered some from the link! I wasn’t fond of the crunch from the Truvia so I think I will try Stevia flakes (that real light and fluffy stuff that comes in a bag) next time! Thanks again!!
Just for clarification for my readers (since most of them follow the Trim Healthy Mama plan; I don’t know if you do or not), using oat flour in this recipe would be a crossover.
Thank you for your yummy breakfast idea! Our family enjoyed it a great deal – even my non french toast fans. 😉 My hubby thought it was similar to banana bread, without the banana flavor and sweetness, which gave me an idea for next time! A little banana, almond and vanilla flavoring plus stevia might make this a whole new treat. I baked it according to above instructions, 350* and 30 minutes. I also made an egg free version for my 12 yo who is allergic to egg. I used unsweetened applesauce (1/4 c.) in place of one egg, which may have been a bit too much. Next time I will half that amount or use an egg replacer. Anyhow, thanks so much for sharing your terrific recipe. May God bless you this coming new year!
I did experiment and make family size servings in a baking pan-if i were to do over I would bake for shorter time in a jelly roll type pan. I did dump thicker baked 8×8 pans (2) on platter cut in half the thickness which was tricky and fried. Too time consuming for 5 people. Bake time was 40 mins. 1st 30 mins. @ 350 degrees last 10 mins. @ 400 degrees to speed things up. Had 4 servings leftover for tomorrow. I was also slightly disappointed with end result. I am going to research German pancakes as S options as I felt end result was too dense and seemed custard like-reminded me of a German pancake recipe . I think I would also try less oat fiber if I were to make 10 servings at once again. Bright note my husband said hefelt like he was at IHOP so if I could make 1 serving or two and he would like it we still have success. Merry Christmas!
Thanks Sara! 🙂 Yeah, I think the amounts would need a little tweaking, and you’d definitely need to adjust the liquids if baking instead of microwaving (that’s something I’ve learned recently). I’m going to be leaving to go to Bible school for about 3 weeks, but a larger recipe using these types of ingredients is on my list to work on when I get back.
This is delicious! By far one of the best “in a mug” recipes I have ever made. I topped mine with a little Reddi whip at the end and wow!!
I love this! Thank you Briana for your hard work. I have to confess, I doubted that peanut butter and SF syrup was “THE WAY” to eat it. BOY, was I wrong!! So glad to have tried it like that, a new breakfast has been ‘discovered’. Thank you!!!
Diving into making a baked blueberry french toast recipe I will modify to work with this recipe for Thanksgiving morning for the family. Will be posting again to let you know how it goes! Thanks Brianna for the recipe-it’s the newest one out there I could find on the subject!
Sounds great, Sara. 🙂 I’m actually in the middle of tweaking a baked blueberry French toast recipe based off of this as well. 🙂 I guess great minds think alike…
This was pretty good! I made it as written the first time, and found it a little bland for my tastes although my 3 year old loved it! The second time, I made it with vanilla extract, sweet blend in the batter, 2T cream cheese instead of butter, and almond milk instead of water. It was great! Thanks!
THANK YOU so much for this amazing recipe. I added 1/2 tsp glucomannan (no BM in 4-5 days = desperation), 1 tsp cinnamon and 2tsp xylitol (allergic to stevia) and not only was it delish, but it worked like a charm to inspire evacuation! I topped it with 2Tb almond butter for a little extra protein. SOOO GOOD!
Haha…you made me laugh. Thanks for sharing your “success story”. 😛
HELLO BRIANA!! 🙂
I love your french toast in a bowl…. 🙂
I actually made it a fuel pull by using 3 T. egg whites instead of the whole egg and replacing the butter with 1 T. Greek yogurt. Also, it is very delicious to use 1/4 cup pumpkin puree in place of the water!! Pumpkin pie french toast in a bowl! 🙂
Great ideas! Thanks for sharing!
Love love love the recipe french toast in a bowl is amazing. Thank you!!!
I’ve been following your blog for awhile now and am also a fellow THMer. I just wanted to finally chime in and tell you how much I enjoy your recipes. I finally made this one this morning and it totally made my day! Thanks for all your hard work and efforts put in to creating recipes and sharing them with everyone!
Thank you so much for following along, Kayla! And thanks for letting me know you’re there. 😛
Just found this recipe via Two Grand… not on Thm, in fact I had never heard of it until two weeks ago but I am interested in healthy eating. I would Loreto try this but UK measures aren’t always the same as USA/Canadian….. does T = teaspoons?
Hi Lyn! Thanks for stopping by. T actually means “tablespoon.” We use a lowercase t or the abbreviation “tsp.” for “teaspoon”.
Thank you, I’ll try it now
Can I use egg beaters or egg whites?
You mean instead of the whole egg? I’m sure you could, but it probably won’t have as nice of a consistency.
Oat Fiber isn’t available here in Australia.But was reading up on it, and oat fiber is Genetically modified,which isn’t very healthy. Ive tried a few different things, and oat flour (traditional oats,ground up very fine) are a perfectly fine substitute over oat fiber. Difference between Oat Fiber, and Oat flour is that oat flour (made from traditional oats) aren’t GMO
The major difference that would affect a lot of my readers would be that oat flour has a high carb content whereas oat fiber has no net carbs. Also, oat fiber soaks up more liquid than oat flour, so you cannot exchange them in a 1:1 ratio in my recipes. Thanks for what you pointed out. I haven’t researched that myself, but it might matter to some people.
NuNaturals and Anthony’s both have non-GMO oat fiber available.
What a great recipe! Loving the oat fiber. I went an extra step today. Inverted the bowl and dumped the French toast on a plate. The cut in half horizontally and pan fried it with just a bit of butter. Gave it that nice crusty outside that was missing from the microwave. Delish!
I love the recipes you post! Thank you so much for all the time and effort you put into them. I would love to see you THM-ify this recipe. 🙂 http://www.closetcooking.com/2010/11/pumpkin-pie-cinnamon-buns-with-caramel.html
Excellent recipe! I was skeptical. … but yummmmm!! Loved that you used oat fiber. Almond flour is so rich and I tend not to loose weight using too much of it! Thank you! Keep cooking/baking, I have so been enjoying your recipes!
This was amazing for THM!!! Most things that people say are great that are THM, I don’t always think are. This recipe was different. It was wonderful with the PB on it, of which I was leery. It didn’t taste like French toast to me, but it was very good!! Thanks for the recipe. I will have to put these dry ingredients in baggies to have ready for my early mornings! 🙂
This is amazing!!! Today I made it in my waffle iron!!! I added cinnamon, sweet blend, sugar free cho chips and vanilla to the batter!! I didn’t top it with almond milk tho so it’s more of just a waffle. I did top it with peanut butter and syrup tho!! I love love love the texture!!!! Thank you do much for this recipe!!!!
Ps. I love paper copies of recipes!! Have you thought of making a cookbook of all your yummy inventions??? That could really “feed” your ice cream addiction!!! 🙂
I’m so glad you liked it, Karen! And yes, I am definitely planning on putting out a cookbook in the next year or two. Right now I’m actually working on an ebook, and I hope to publish a few of those first to fund a hard-copy cookbook printing.
I’m so happy to hear that!! I’m sooo excited for your in your cooking adventures!! 🙂
Tried this for my breakfast this morning, YUM! 😉 Thanx!
I tried Gwen’s syrup recipe awhile back an I have a hard time appreciating it! Its a lot more watery than what I am use to. Are there any other maple syrup recipes you recommend?
I can’t think of any right off-hand, but if I were you I would just thicken up Gwen’s syrup recipe if you like the flavor of it. 🙂 Just add more glucomannan than what it calls for.
Made the French toast in a bowl with 2T. Coconut fl., 1 1/2T. Flax meal, and 1/2T. Pysillium husks. Kept all ingredients. The same excellent! Topped with almost milk and peanut butter. I can’t eat oat fiber either.
This was so yummy Briana! I even tried your peanut butter + syrup topping. My little ones like it too, they called it peanut butter cake!
Thanks for sharing
Dear Briana!
This is so fabulous! Thank you!! I did add a bit of sweetener to mine, and some cinnamon. Yumm! I didn’t have syrup, but wanted a maple flavor, so took some Greek yogurt, added a bit of sweet blend and maple flavoring to it! Delicious! Thanks for all you do for us THM’s!!
Dude. Thank you! I’m not a HUGE French toast person but when I get a “hankering” (love that word) I’m totally turning to this recipe. The ONLY way to eat French toast is with peanut butter on top!
Some I don’t have oat fibre, I used:
2 tbsp almond flour
2 tbsp coconut flour
I didn’t do anything extra special for the moisture and it turned out yummy. I just let out sit on the counter while I put the flours back in the
refrigerator and brought out the peanut butter and maple syrup. I also used cinnamon before I popped it in the microwave and it turned out so good!
did you add the flax
I made this for breakfast today using coconut flour. I needed a little bit extra water. I added nutmeg, cinnamon and allspice to the mix. I think I might try a tsp. of vanilla next time, too. I forgot that I usually add that to my kids’ french toast. Anyway, this was very good and filling! Thanks for sharing it with us!
Hi! Looks like a great recipe! I’ve been looking for more “S” breakfast ideas other than the typical eggs everyday! Two questions 1) any idea what one could substitute for oat fiber? And 2) any idea on instructions for baking this in the oven? (we don’t have a microwave at my house!)
I give some suggestions for substitutions in the post as well as in the recipe “notes” section. 🙂 For baking in the oven, I would bake at 350 degrees until a toothpick just comes out clean.
Yea! I was just wishing that more oat fiber recipes were available. All the nut flours are so heavy and sometimes too moist, and coconut flour usually requires enough eggs that the product is eggy. Oat fiber, though, nice middle ground. It lightens up the calories significantly compared to recipes that require lots of nut flour, and it’s definitely cheaper than almond and coconut flour, too! Please, more experiments and hold strong in telling people to just buy some!
One of my favorite comments ever ^^. Someone gets what I’m trying to do. <3 Thank you.
Oh, I agree!!! Almond allergy here, and I can’t stand coconut flour. Keep the oat fiber recipes coming! =) Thanks for sharing your brilliant ideas! =)
Forgot to rate the recipie!
This is so delish! I had to make my 2 & 3 boys their own and they devoured it. I didn’t have oat fiber so I used my almond pulp leftover from making almond milk and just eliminated the water. Thanks for sharing!
Did you cook the leftover almond pulp first? Did you grind it? I make almond milk and have some pulp to use…
YOU are awesome!! Can’t wait to try. (What a beautiful blog!!)
I just went to the link above for the oat fiber and it’s on sale for $3.29 for a pound bag.. 🙂
Cheaper than almond flour. 😉
I wish I could buy some oat fibre, but I can’t have oats. I can’t even have gf oats, so I might have to play with the substitutes and see what happens. Thanks for the recipe.
I don’t microwave, so…baking this in the oven @ 350*. As with most of the MIM/BIM recipes, it takes about 30 minutes. I’m looking forward to tasting this recipe Briana. WIll let you know how long it takes to bake through. So, it took the full 30 minutes. This is near to perfection Briana! You’re brilliant. I will add a smidge of salt next time I make this recipe, which, may very well be supper, ha! Thank you!
I wanted to mention for those folks that don’t tolerate oats/gluten, psyllium husk is an alternate. I don’t know the measure/ratio, but I do know it’s an option.
Forgot to mention, I used almond milk instead of water for the ‘bread’ portion. Love this recipe!!!
Thanks Chandra!
The replace oat fiber with psyllium husk (ground) 1:1 (I recent;y asked this question in the THM FB group.)
TY Nikki!
Thank you!!
One frustrating thing for me, and most all overseas THM mamas is the emphasis on products that are all but impossible to get outside the US. Oat fiber is one such product!
Phsyllium husk (ground) is cheap and readily available.
I wish these incredible bloggers realized they have a HUGE following OUTSIDE the US, and gave us as many real options as possible. I don’t mean tell me what might work but that I need to adjust things. I don’t know how or what that means.
Think outside the box, please, and your following will greatly increase.
That’s definitely something I try to keep in mind, but please also be mindful of the fact that my time and resources are limited as well (and all the recipes I post are results of experimentation themselves). 🙂 Perhaps you should start a blog with your own recipes using the ingredients that are readily available to you? I’m sure all the THM mamas outside the USA would thank you!
I didn’t have any oat fiber so I just used 3 Tbsp almond flour and 1 Tbsp golden flax meal. I cut down on the water to 2 Tbsp. I prefer crunchy peanut butter on the top. It didn’t even need any syrup as far as I was concerned. It turned out perfect and tasted decadent! I’m new to the THM plan and plan to make this recipe frequently. Next time I think I’ll add a little cinnamon. Yum!
Thanks Briana! I have also been struck by how the oat fiber is more similar in texture to regular flour and have been wondering if it can be used more… thanks for this recipe. I may play around with the base bread by itself, too! Would be yummy to find a french bread substitute for other recipes!
Great start to my morning! I added just under 1/2 tsp of the sweet blend to the batter but I think next time I could do with even less!!! Didn’t even need syrup just some ff reddi whip on top, yum. Thanks!
Ok guys, this is a winner in my opinion ! I tried this for breakfast and sprinkled cinnamon on it and it was so good ! Give it a try ! Thanks Brianna !
Thanks for letting me know that it turned out!
My oat fiber arrived a couple of days ago and LOVE it! Game changer! Kathy i know what you are asking you are talking about making oat flour which is different from oat fiber. Oat fiber is cheap. I ordered 3 bags and it cost about $15 including the shipping. I tried to find it at whole foods, trader joes and many other stores. Save gas and order from above link. Thanks for introducing me too this treasure 🙂
Awesome! And thanks for helping me clarify.
Can’t find where to leave a comment… I must be blind! So I’ll reply to one of your comments, Briana.
I don’t own a microwave… so not sure how to make this French toast at the bread stage…? Any help would be appreciated.
Cheryl in Saskatchewan
Hi Cheryl! You could just bake the bread part in your oven at 350* until the bread is just dry on top.
thank you Briana! I feel like I’ve rec’d an email from a celebrity — at least in THM circles!
I’ve ordered your new cookbook from “Sweet and Sprouted” an online company out of Saskatoon — can’t wait to get it… one of my Christmas presents to myself. 🙂
Do you have a carb count on this by any chance? Thank you!
No I don’t, but it doesn’t contain any significant carb sources. 🙂
Can I just ground up some oatmeal, in my Vitamix blender, for the oatmeal??
I’m not sure what you mean; this recipe doesn’t call for oatmeal. Did you mean oat fiber? If so, I’m afraid not. Oat fiber is a totally different product that doesn’t have any net carbs.