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Wholesome Oat Snackles

Sometimes muffins and snacks can be a little on the sweet side for parents and adults who are looking to reduce the amount of added sweeteners in their diet. While most of my baked goods such as muffins are pretty healthful, these little snackles are particularly low in sweetener. They are great for packing in lunches, or to curb midmorning cravings. It’s like having your oatmeal without the bowl!

Ingredients

  • 1 cup rolled oats use certified gluten-free for that option
  • 1 cup oat flour use certified gluten-free for that option
  • 1/3 cup raisins or cranberries, or combination of both
  • 1/4 cup unsweetened finely shredded coconut or hemp seeds
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp lemon or orange zest optional, but adds beautiful essence
  • ¼ tsp sea salt
  • few pinches freshly grated nutmeg optional, but adds extra flavor if not using zest
  • 1/2 cup unsweetened applesauce see note for substitution
  • 1/4 cup pure maple syrup see note
  • 2-3 tbsp non-dairy chocolate chips optional if needing sugar-free

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, combine the oats, oat flour, raisins, hemp seeds, baking powder, cinnamon, zest, salt and nutmeg, stirring to mix well. Add the applesauce, maple syrup, and chocolate chips. Stir until well incorporated. Use a cookie scoop (or take spoonfuls, about 1 1⁄2 tablespoons in size) to transfer mounds of the batter to the baking sheet. Bake for 14 to 15 minutes, remove from the oven, and let cool on the pan for about a minute, then transfer to a cooling rack. Makes 12-14 snackles!

Recipe Notes

Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, combine the oats, oat flour, raisins, hemp seeds, baking powder, cinnamon, zest, salt and nutmeg, stirring to mix well. Add the applesauce, maple syrup, and chocolate chips. Stir until well incorporated. Use a cookie scoop (or take spoonfuls, about 1 1⁄2 tablespoons in size) to transfer mounds of the batter to the baking sheet. Bake for 14 to 15 minutes, remove from the oven, and let cool on the pan for about a minute, then transfer to a cooling rack. Makes 12-14 snackles!