Watch how Stacie makes a batch of healthy Baked Oatmeal Bites in this short video (on the next page). She bakes these breakfast treats in advance so they’re ready to eat in the morning … and also perfect for including in a (packed) lunch.
These Oatmeal Bites are definitely a lot healthier than store-bought pop-tarts or breakfast bars. Fortunately, they’re easy to make, 100 percent vegan, and they freeze well. One big batch will help you cruise through many stressful mornings.
Stacie’s recipe is finely-tuned with all of the key nutrients to make perfectly portioned power bites in 3 easy steps:
(1) Mix oatmeal with a bunch of healthy ingredients in a bowl,
(2) bake, and
(3) store in the fridge or the freezer.
Here are the ingredients you’ll need to make a dozen full-sized Baked Oatmeal Bites:
2 1/2 cup rolled oats (you can substitute gluten-free oats)
1 cup almond milk or milk of choice
1 cup apple sauce
1/2 cup wheat germ (optional; skip if making gluten-free)
1/2 cup shredded, unsweetened coconut, plus more to top (optional)
2 tablespoons maple syrup
2 tablespoons melted & cooled coconut oil or neutral oil such as grape seed
2 tablespoons chia seeds (you can substitute a whisked egg)
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional; if you love cinnamon, add up to 1/2 teaspoon total)This recipe is endlessly adaptable. Stir in nuts, seeds, coconut, cranberries, wheat germ, spices, or even left over roasted, mashed sweet potato! I use almond milk, which keeps this dairy free, but use whatever milk you like. If you’re not concerned with keeping this recipe dairy-free and you don’t have (or want to use) chia seeds, skip them and substitute a whisked egg. You can also use gluten-free oats if that serves you well, just be sure to skip gluten-ful add-in’s like wheat germ.
Now just follow these easy steps to make these delicious and nutritious Baked Oatmeal Bites:
1. Preheat oven to 350 degrees. Line a muffin pan with liners; set aside. Add all of the ingredients to a large bowl and mix using a wooden spoon or silicone spatula.
2. Scoop oatmeal “batter” into prepared muffin pan filling each well 3/4 to the top. Sprinkle each “muffin” with coconut if desired. Bake for 25 minutes.
3. Allow oatmeal to cool completely before wrapping for storage. These will last 3-5 days in the fridge and 3 months in the freezer. Thaw and/or warm through in the microwave or oven before serving.
TIP:
Make a double batch. A handful go into the fridge for the week, the rest go into the freezer for breakfasts through the month and the occasional school lunch. They’re tasty enough to make an after-school snack, too, and are a wonderful early finger food.
Stacie show how to make these in the short video, below.
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Source: Stacie Billis
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