Scrumptious Oat Flatbread

I was on the hunt for a cracker recipe and found this flatbread. Score!

​This recipes is delicious and super easy to make. I love one pot meals and anything that is freezable. This is freezable so if you can't eat it all then pop it in to the freezer for up to 2 weeks or so. 

You can toast this as well. Other toppings that are great is avocado and even hummus. 

Enjoy!

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Oat Flatbread

​Seed Topping:

2 tbsps raw pumpkin seeds
1 tbsp raw sunflower seeds
½ tsp chia seeds
½ tsp sesame seeds
pinch of sea salt
 
Flatbread:

¾ cup large flake rolled oats
½ cup raw buckwheat groats
¼ cup raw sunflower seeds
¼ cup sesame seeds
1 tbsp chia seeds
1 ½ tsps coconut sugar
1 tsp oregano
¼ tsp baking powder
¼ tsp garlic powder
¼ tsp sea salt
1 cup almond milk (non-dairy milk)

Instructions:
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Preheat oven to 350F. Use 9 inch baking dish and line with parchment paper.

Seed Topping: Put all ingredients in a bowl and stir.

Flatbread: In a high-speed blender, combine oats and buckwheat groats and blend for 5 to 10 seconds to make a flour.

In a medium bowl, combine oat and buckwheat flour with sunflower seeds, sesame seeds, chia seeds, coconut sugar, oregano, baking powder, garlic powder and sea salt. Stir to combine.

Add almond milk to the bowl and stir until there are no clumps. Pour batter into parchment paper lined dish and smooth out evenly.

Sprinkle Seed Topping evenly over the batter and press down lightly with fingers to help it stick.

Bake 25-30 minutes uncovered. Let cool for 15 minutes and cut into 6 squares. Store in fridge for 2 days and/or freeze for 2 weeks.

Inspired by Oh She Glows

DOWNLOAD PDF HERE:  Oat Flatbread

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