These snack bites are tasty little guys that are great to have on hand in case your last meal wasn't quite enough to keep you full and satisfied until the next one. They're full of whole grains, healthy fats and sweetened naturally with maple syrup, all things that make me feel good about popping one (or two, or three...) into my mouth mid-afternoon. I made them tiny so depending on how hungry I am I can decide how many to eat. I didn't want to call these cookies, because I think doing so might disappoint some people. They aren't super sweet or tender, they're a little on the "dry" side in texture, and are slightly crumbly, but not fall-apart crumbly. Overall nutty and satisfying, but doesn't make you think you're eating dessert, a good compromise!
These little guys are super easy to make. Just throw everything into the food processor and let it do the work for you. If you want something a little extra special try adding some mini chocolate chips, or drizzling with melted chocolate. You can also play around with the type of nut butter you use; almond, PB, cashew, I'm sure sunflower seed butter would be good too. Overall, yum!
Maple Oat Breakfast Bites
Adapted from The Clever Carrot
- 2 cups (160 grams) old fashioned oats
- 1 cup (120 grams) spelt or whole wheat flour
- ½ tsp. baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup (55 grams) coconut oil, melted
- 1/4 cup (64 grams) almond butter
- 1/4 cup (75 grams) pure maple syrup
- 1 teaspoon vanilla extract
Preheat your oven to 375 F. Line a baking sheet with parchment paper.
Add the oats, whole wheat flour, and baking soda to a food processor. Run the machine until the oats look like 'flour.' It's okay to have a few big pieces in the mix.
Add the egg, coconut oil, almond butter, maple syrup, and vanilla extract. Pulse until the mixture looks like cookie dough. If the dough is too wet or runny, just add a sprinkle of flour and pulse gently until it comes together, if it is too dry add a little extra coconut oil or maple syrup.
Shape the cookies into balls and place on lined baking sheets.
Bake for about 12-14 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.
Yield: 24 cookies