Indeed, Bailey’s simple yet satisfying recipe requires just three things: oats, Greek yogurt and baking powder, plus a bagel-inspired condiment of your choice and cheese Ice cream (regular or plant-based) if you want to catch up on the recipe a bit more. Oats and Greek yogurt are a dynamic breakfast duo, as oats provide a generous dose of plant protein and beta-glucan fiber to boost digestion, helping to regulate blood sugar first. while improving your skin health and immunity. Same goes for Greek yogurt: This is one of the most protein-rich yogurts due to the way it’s made, not to mention the fact that it’s a great source of calcium and probiotics to promote gut health. Seriously, this protein fiber pack will keep you energized until lunch so you can stay sharp and focused on your morning’s to-do list.
While the recipe calls for gluten-free oats to make the oatmeal, you can use any type of oats you have on hand if you don’t have a gluten allergy or intolerance. Bailey doesn’t recommend using other powders because she hasn’t tested with any different, but she does say you can use full-fat coconut yogurt instead of Greek yogurt if you wanted to make this recipe dairy free and vegan. . Also good to know: Bailey says yes much space to experiment when it comes to taste. She suggests trying fruit-flavored Greek yogurt for a sweeter treat, or adding cinnamon and raisins to your dough to achieve that classic bagel combination. (Swoon.)
Finally, while oats and yogurt are a great foundation for a nutritious breakfast, keep in mind that you’ll want to round out this recipe by serving it with a little more protein (and possibly fruit). plants or vegetables) for a more complete, satisfying meal. Pair these bagels with scrambled eggs, avocado and berries or a serving of protein and seasonally roasted veggies to turn this into a real meal.
Gluten-free 3-ingredient bagel recipe
Servings: 12 small bagels
Preparation time: 10 minutes
Cooking time: 8 minutes
1 cup gluten-free oats (or oats of your choice) mixed into flour
1 1/2 teaspoons baking powder
1 cup plain Greek yogurt
1. Preheat oven to 425°F.
2. Grind gluten-free oats in a high-powered blender or food processor to make fine oatmeal.
3. Combine oatmeal, baking powder, and Greek yogurt in a small bowl. Mix until combined and form a dough. The dough will be sticky at first, but as it rests, the yogurt will continue to absorb the oatmeal.
4. Grease mini muffin tin and add flour. The bagels don’t have to be perfectly shaped, just put them in.
5. Sprinkle everything except the bagel seasoning and bake for 8-10 minutes.
6. Top with cream cheese or vegan cheese. Breathe in!