Simple, practical, and full of everyday flavour, Stuffed French Toast with Blueberry Greek Yogurt is a vegan, vegetarian American, Vegan breakfast made with wholemeal bread, Blueberry Greek Yogurt, and finely ground Oats in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Cuisine: American, Vegan
Ingredients
- 4 slices wholemeal bread (or gluten free)
To Stuff
- Blueberry Greek Yogurt
Batter
- 1.5 Tablespoons finely ground Oats
- 1 Tablespoon finely ground flax seed
- 1 Tablespoon raw sugar or maple
- a generous pinch of spices of choice (I usually add cloves, cinnamon and nutmeg)
- 1/3 cup warm water or almond milk
- 1 Tablespoon organic canola (or coconut oil)
Method
To Stuff:
- Slice the bread into thick slices. Make a deep cut in the middle as seen in the picture.
- Stuff the filling(Blueberry Greek Yogurt) carefully so it fills up the cavity well.
- Dip the slices in the batter and continue with the cooking.
Batter
- Mix Oats, flax seed, sugar, spices and warm water. Mix well and let sit for 5 minutes. Mix again, dip slices and pan fry them on medium-low, in a Tablespoon or so organic canola or coconut oil. 3-4 minutes each side.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
