In a medium bowl combine rolled oats, Greek yogurt, egg, baking powder, salt, and Italian herb seasoning if using, and stir until you have a thick, spoonable batter with no dry oats.

Let the batter rest for 3 to 5 minutes so the oats can absorb some moisture and the mixture thickens.

Place all desired toppings near the stove and prepare them: halve the cherry tomatoes, slice the sun-dried tomatoes and grilled pepper, crumble the goat cheese, slice the red onion and avocado, and roughly chop the dill and basil if needed.

Heat a large nonstick skillet over medium heat and add 1 tablespoon of olive oil or coconut oil.

Spoon one quarter of the batter into the skillet and spread it gently with the back of the spoon into a round flatbread about 0.5 to 1 centimeter thick.

Cook the flatbread for 2 to 3 minutes, until the bottom is golden and it releases easily from the pan.

Flip the flatbread carefully and cook the second side for another 2 to 3 minutes, until cooked through and lightly browned.

For a pizza-style Haferflocken-Joghurt-Fladen, spread about 1 tablespoon tomato paste or passata over the top, sprinkle with some mozzarella, cherry tomatoes, basil, and a pinch of oregano, then cover the pan for 1 to 2 minutes until the cheese melts.

For a pesto-goat cheese version, remove the cooked flatbread from the pan, spread with pesto, top with goat cheese, sun-dried tomatoes, arugula, and pine nuts.

For a salmon-crème fraîche version, spread crème fraîche on a cooked flatbread, then top with smoked salmon, red onion, capers, and dill.

For a hummus-veggie version, spread hummus on a cooked flatbread, then top with grilled pepper, avocado slices, sprouts, and pumpkin seeds.

Repeat cooking steps with the remaining batter, adding a little more oil to the pan as needed, and top each Haferflocken-Joghurt-Fladen as desired. Serve warm.