Two-Ingredient Oat Wraps
Who knew two simple ingredients could make such a game-changer? These homemade oat wraps are soft, nourishing, and perfect for the whole family to enjoy. They’re a budget-friendly alternative to store-bought wraps, free from additives, and surprisingly versatile – ideal for lunchboxes, family dinners, or quick snacks. Best of all, kids can help make them, turning mealtime into a fun (and tasty!) activity. Fill them with your favourite ingredients and enjoy as a wrap, or slice into pinwheels for a delicious, bite-sized option.
Dietary: VEG, DF, EF, NF
Allergens: Wheat (cross-contamination from oats)
Age group: 8+ months, family-friendly
Serves: 6
Prep: 10 mins (+ 10 mins thickening time)
Cook: 15-20 mins
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Ingredients
Adjust Servings
| 1 1/4 cups (200g) Oats, quick or rolled | |
| 1 cup (250mls) water | |
| Pinch of sea salt | |
| Optional Seasonings: cumin, cinnamon, mixed herbs, oregano, pepper |
Equipment
| High-speed food processor |
Directions
1.
Add the oats, water, salt, and seasonings (optional) to a blender.. Secure the lid and blend until smooth for approx. 1 minute. If needed, pause the blender to scrape down the sides and blend again until there are no bits of oats left.
Mark as complete
2.
Transfer the oat mixture to a mixing bowl and let it sit for about 10 mins to thicken.
Mark as complete
3.
Heat a pan over medium heat. Lightly brush with olive oil to prevent sticking.
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4.
Once the pan is hot, pour ¼ cup of batter into the center of the pan. Use the back of a spoon or measuring cup to gently spread the batter in a circular motion, forming a 5-inch (12cm) wrap. Cook for 2 mins on one side, then flip with a spatula and cook for another minute on the other side.
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5.
Remove the cooked wrap from the pan and cool them on a plate. Re-oil the pan between batches to prevent sticking.
Mark as complete
6.
Allow to cool and spread with your favourite filling and then roll up into a wrap, slice in half or into pinwheels for fun bit sized pieces.
Mark as complete
Notes
Storing leftovers: Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
Prep tips: Soak the quinoa in water for 2-3 hours to help reduce saponins, which are natural compounds that can give quinoa a bitter taste.
Allergy Advice: For a gluten-free version: Swap oats with quinoa flakes or gluten-free oats.
Easy Swaps: Swap quinoa for millet. Swap quinoa for additional oats. Swap quinoa for quinoa flakes.
Additional boosters: Boost batter with 1 tbsp of flaxseed meal or chia seeds.
Baby-friendly version: Leave out salt and cut into thin strips or mash with banana, yoghurt or hummus.
Family-friendly: For a satisfying family meal, fill wraps with scrambled eggs, grilled chicken, hummus and avocado or roasted vegetables. For older children, use the wraps as a base for school wraps or quesadillas.
Fussy-eating: For a quick, energy-boosting snack, spread with nut butter, chia jam, and berries.
