Toasted Oatmeal Dutch Baby

Toasted Oatmeal Dutch Baby

Recipe by Cat Morrow
Course: Breakfast, Snack


Prep time


Cooking time


Total time



Big oven roasted pancakes, made with toasted rolled oats and plenty of butter! These delicious, fluffy, and rich cakes go great with seasonal fruit, warm Maine maple syrup, or even just a light dusting of cinnamon and powdered sugar. The toasted oats add great depth of flavor.


  • 1 cup Maine Grains Organic Rolled Oats

  • 7 eggs

  • 1 cup whole milk

  • 1 tbsp potato starch or arrowroot

  • 1/2 tsp sea salt

  • 1/2 tsp nutmeg

  • 1 stick of butter, melted in preheated pan


  • To Toast Rolled Oats
  • Oats can be toasted in a dry cast iron skillet on the stovetop. Cook your oats over medium or medium low heat until browned. Allow to cool fully before using.
  • If you want to make toasted oat flour for baking, you may want more than what you can fit in a skillet. Bake several cups of oats at a time. Spread them out on a cookie sheet and bake them at around 350 degrees, until they are golden brown. Stir them occasionally to prevent scorching.
  • Dutch Baby
  • In a blender combine the batter Ingredients and blend until smooth. Allow the batter to rest at least 25 minutes.
  • Preheat the oven to 425°F (use the convection bake option if possible).
  • Place two cast iron skillets, one high heat proof 9×13” pan, or two cake pans if you prefer a crispier and less custardy texture, into the oven to pre-heat about five minutes.
  • Add butter to the pan(s) to melt thoroughly. Carefully Pour the batter into the pan(s). Bake for around 25 minutes, or until the Dutch Baby has puffed and browned.


  • Use one more or one less egg, depending upon how “eggy” you prefer the texture of your cakes.

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