Cooking Instructions

• Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a medium bowl, mix together oatmeal, baking powder, and salt.
• In a small bowl, whisk together egg, honey, oil, and water.
• Add egg mixture to bowl with oat mixture and incorporate well. Using your hands, make into a ball and place on parchment paper. Press down on oat mixture and form into rectangle, it should be roughly 11-inch by 5-inch.
• Place in oven and bake for 8 minutes.
• While oat flatbread is cooking, prepare the toppings.
• Top and cook as directed for savory or sweet.
• Slice into pieces and serve.

• To Top the Flatbreads

• For the Savory Flatbread: Spread pesto on the oat flatbread then top with mozzarella and tomatoes. Bake for 10 minutes then broil for 1 to 2 minutes until golden brown. Garnish with basil and drizzle with aged balsamic.
• For the Sweet Flatbread: Place mozzarella and goat cheese on the oat flatbread then place peaches on top of the cheese. Bake for 10 minutes then broil for 1 to 2 minutes until golden brown. Garnish with mint and drizzle with aged balsamic.

• To Reheat and Eat Later

• Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
• Unwrap and place 1 frozen flatbread on baking sheet and allow to thaw approximately 15 minutes. While thawing, prep toppings.

Brought to you by Chef Abbie Gellman MS RD CDN.

Cook Note: If making both savory and sweet flatbread, double the dough ingredients to make two flatbreads. Recipe can be easily multiplied for batch cooking. To store, allow dough to cool, approximately 15 minutes, and wrap each flatbread (without toppings) in plastic wrap and then in foil. Place in large resealable bag or airtight container.