I was recently asked by eat.drink.Mississippi to come up with some recipes that have chia seeds in them, so I created this kid-friendly version of French toast sticks that went over big with my grand.
At first it was hard to break through the I-don’t-like-seeds-or-anything-new barrier, but with a little bargaining and sweet talking, it was love at first bite for him and he was asking for seconds.
These easy french toast sticks are made from regular whole grain bread, and coated with chia seeds and oatmeal for a crispy exterior, while remaining soft on the inside. I fry them in coconut oil and serve with pure maple syrup. I even make them in bulk and freeze them on a baking sheet.
–I love to do a big batch of these and freeze them on a baking sheet individually. Cook them per instructions, then spray a baking pan with nonstick cooking spray. Lay them out individually, then freeze until firm. To reheat, I like to place them in the toaster oven so they will stay crunchy.
–I use regular whole grain sandwich bread, but any bread will do.
–I love frying with coconut oil now. It’s a lot healthier than other oils.
- 1 cup quick cooking oats
- 2 tablespoons chia seeds
- 1 tablespoon light brown sugar
- 1 teaspoon cinnamon
- 2 large eggs
- 1 cup unsweetened almond or whole milk
- 1 teaspoon vanilla
- 5 slices whole grain bread
- Coconut oil, for frying
- Place the oats into a mini or regular food processor and pulse a few times to break them up into small bits. Transfer to a pie plate or other shallow dish and add the chia seeds, brown sugar, and cinnamon. Stir well. Whisk together the eggs, the milk, and the vanilla in another pie plate or shallow dish. Slice bread into 3 strips each.
- Heat 1 teaspoon coconut oil in a medium nonstick skillet over medium heat. Dip the bread strips into the egg mixture, coating all sides and letting excess drip off, then into the oat-chia mixture, coating both sides. Place into the pan three or four at a time, and fry until golden brown, turning once. Add more coconut oil with each batch. Serve warm with syrup or jam. 4 servings.