Oat Crisp with Burst Tomato Arugula Salad

An easy flatbread/salad combination made with a crisp flatbread made from ground rolled oats and a bit of cornmeal. Perfect for lunch or a light dinner.




  • 1 cup cherry tomatoes
  • 1 teaspoon olive oil
  • Pinch of salt

Oat Crisp:

  • 3/4 cup (76g) rolled oats
  • 2 tablespoons cornmeal
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup + 2 tablespoons water
  • 1 tablespoons olive oil


  • 1 cup baby arugula
  • 3 tablespoons almond slices
  • 1/2 ounce blue cheese or gorgonzola crumbles
  • 3 to 4 tablespoons lemon vinaigrette


  • Heat oven to 400˚F and place an 8” cast iron skillet in the oven with about two teaspoons of olive oil, until the skillet is warm.
  • Place cherry tomatoes in a roasting pan. Toss with olive oil and a pinch of salt. Place in oven and roast until the cherries begin to burst, 15 to 20 minutes. Remove from oven and let cool slightly.
  • Add the rolled oats to a blender and pulse until the rolled oats looks like flour. Transfer the flour to a bowl and add the cornmeal, baking powder, and salt. Measure in the water and olive oil then stir until well combined. Remove the skillet from the oven and pour the oat batter in.
  • Bake for 15 to 20 minutes on the middle rack then turn on broiler and bake until golden and crisp. Remove from oven and transfer to a serving platter.
  • Assemble the salad with the arugula, cherry tomatoes, almond slices, and bleu cheese. Drizzle dressing over the salad and toss to combine. Transfer the salad on top of the oat crisp. Serve by gently breaking the crisp and dish with salad.


Tips & Tricks:  You could make this sauce ahead of time and assemble when ready to eat. 

Stock up: get the pantry ingredients you will need: Oats, Tomatoes, Arugula

Nutrition:  see the information.