Why You’ll Love This Recipe

• ✓Baked, not fried, for a healthier breakfast without sacrificing crispiness.
• ✓Made with whole ingredients like whole wheat bread and rolled oats.
• ✓Perfectly freezer-friendly for quick and easy weekday mornings.
• ✓A fun, dippable breakfast that kids and adults will love.

Equipment You’ll Need

• ✓Large baking sheet
• ✓Parchment paper or silicone baking mat
• ✓Two shallow dishes (like pie plates)
• ✓Whisk
• ✓Spatula

Ingredients

• ✓8 slices of thick-cut whole wheat or brioche bread, preferably a day or two old
• ✓2 large eggs
• ✓1/2 cup milk (dairy or unsweetened plant-based)
• ✓1 tablespoon maple syrup or honey, plus more for serving
• ✓1 teaspoon vanilla extract
• ✓1/2 teaspoon ground cinnamon
• ✓A pinch of salt
• ✓1 cup old-fashioned rolled oats
• ✓Optional: 2 tablespoons melted coconut oil or butter for brushing

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
2. Cut each slice of bread into 2 or 3 strips, depending on the size of your bread. Set them aside.
3. In the first shallow dish, whisk together the eggs, milk, maple syrup, vanilla extract, and a pinch of salt until well combined.
4. In the second shallow dish, combine the rolled oats and ground cinnamon. Mix them together.
5. Working one at a time, take a bread stick and quickly dip it into the egg mixture, ensuring it’s coated on all sides but not overly saturated. Let any excess drip off.
6. Immediately transfer the egg-coated stick to the oat mixture, pressing gently to coat all sides with the oats.
7. Place the coated stick on the prepared baking sheet. Repeat with the remaining bread sticks, arranging them in a single layer with space in between.
8. For extra crispiness, lightly brush the tops of the sticks with melted coconut oil or butter.
9. Bake for 12-15 minutes, then carefully flip the sticks and bake for another 10-12 minutes, or until golden brown and crispy on the outside.
10. Serve immediately with your favorite toppings.

Expert Cooking Tips

• ✓Use slightly stale bread. Day-old bread is drier and will soak up the egg mixture without becoming soggy, resulting in a better texture.
• ✓Don’t overcrowd the baking sheet. Give the sticks enough space to allow air to circulate, which helps them get crispy all around.
• ✓For an even crunchier coating, you can pulse half of the oats in a food processor a few times before mixing with the whole oats. This creates a finer coating that sticks well.
• ✓Work quickly when dipping the bread. A quick dip is all you need to coat it without it falling apart.

Substitutions and Variations

This recipe is wonderfully flexible! For a gluten-free version, simply use your favorite thick-cut gluten-free bread. The milk can be swapped for any plant-based alternative like almond, soy, or oat milk. Feel free to use honey or agave nectar in place of maple syrup. For a different flavor profile, try adding a pinch of nutmeg or cardamom to the cinnamon-oat mixture.

Common Mistakes to Avoid

The most common mistake is using fresh, soft bread, which can become mushy and fall apart. Using day-old, slightly stale bread is key. Another pitfall is over-soaking the bread in the egg mixture; a quick dip on each side is sufficient. Finally, be sure to bake them until they are truly golden and crisp. Pulling them out too early will result in soft, rather than delightfully crunchy, sticks.

Serving Suggestions

Serve these oatmeal french toast sticks warm with a side of pure maple syrup for dipping. They are also fantastic with a dollop of Greek yogurt or a fruit compote. For a fun presentation, arrange them on a platter with small bowls of fresh berries, chocolate chips, and a dusting of powdered sugar so everyone can customize their own.

Storage and Reheating Tips

Leftover french toast sticks can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in an oven, toaster oven, or air fryer at 350°F (175°C) for 5-10 minutes until warm and crispy. They also freeze beautifully! Place the cooled sticks in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe bag for up to 2 months.

Frequently Asked Questions

Can I make these ahead of time?

Absolutely! They are perfect for meal prep. You can bake a full batch, let them cool completely, and store them in the fridge or freezer. Reheat as directed for a super-fast breakfast.

Can I use quick-cooking oats instead of rolled oats?

Yes, you can use quick-cooking oats. The texture of the coating will be slightly finer and less pronounced, but they will still be delicious and crispy.

My sticks came out soggy. What did I do wrong?

Sogginess is usually caused by either using bread that is too fresh and soft, or by soaking the bread in the egg mixture for too long. A quick dip is all you need for the perfect texture.

Conclusion

There you have it – a simple, healthy, and incredibly tasty breakfast that will have everyone running to the table. These Baked Oatmeal French Toast Sticks are proof that you don’t need a lot of time or fuss to create a memorable meal. I hope you and your family love them as much as we do!