Gluten Free Oat Breakfast Thingies

Gluten Free Oat Breakfast Thingies

If you are looking for a new way to enjoy your daily oats, may I suggest these yummy breakfast cookie/muffins? For lack of anything better to call these cookie-like breakfast oat treats baked in muffin tins, we’ve actually been calling them “thingies.”

Beauty

Whatever you choose to call them, you’ve got to try them! Super healthy and full of yummy nutrition, these make a portable breakfast or snack option you’ll want to have around!

I find certified gluten free instant oats work best for baking and eating (they make a great travel food — just add boiling water and stir!). They don’t require lots of extra moisture or soaking in order to make delicious cookies or cakes, and they work perfectly in this recipe as well.

And in case you’re wondering about the nutritional difference between instant or quick oats and regular oats, the USDA nutrient database shows that instant oatmeal offers the same nutritional profile as regular oatmeal.

(Note: read more on oats and why to use only certified gluten-free oats by hopping to my article on the safety of oats for a gluten free diet; however, if you find that you cannot tolerate oats for any reason, try quinoa flakes, instead!)

Gluten Free Oat Breakfast Thingies

Gluten Free Oat Breakfast Thingies

Ingredients

  • 1 1/2 cups certified Gluten-Free Instant Oats (gfJules™ Oats)
  • 1 cup unsweetened coconut, flaked or grated
  • 1/4 cup almond meal or gfJules™ All Purpose Gluten Free Flour
  • 1 1/2 tsp. coarse sea salt
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1 1/4 cup baking raisins, or raisins boiled in water, then drained well
  • 3 ripe bananas, mashed, OR 1 cup pumpkin purée, applesauce or apple butter
  • 1/4 cup coconut oil, melted
  • 6-8 Tbs. pure maple syrup, to taste
  • 1 tsp. pure vanilla extract

Instructions

Preheat oven to 350° F. Oil 24 muffin cups and set aside.

In a large bowl, combine oats, coconut, almond meal, salt, cinnamon and allspice. Stir in the raisins and mashed banana, coconut oil, syrup and vanilla extract. The mixture should stick together well, if not, add more mashed banana or apple sauce.

Spoon the mixture into muffin cups, filling only 1 inch. Smooth the tops.

Bake for approximately 25 minutes — they should be cooked, but not crunchy or burned. Store in an airtight container.

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23 thoughts on “Gluten Free Oat Breakfast Thingies

    • Hi Susan, so glad you’re loving my products!! You could absolutely use regular GF oats instead of instant, but you might want to soak them first to soften them up if they are particularly stiff.

  1. I too used craisins soaked first, in place of raisins and they came out delicious! Is there somewhere you post the calorie content? I love your products and recipes, Jules. Thank you

    • Thanks Mary! I’m so glad you liked this recipe – I love craisins too, and I’m sure they were wonderful here. I don’t have the nutritionals for most of my recipes because we simply don’t have enough (wo)man power to run them! Some recipes like healthy lentil ones we have run them. It should be easy enough to plug the main ingredients from a recipe like this into a calorie counter on-line and find out. Someday I hope to have nutritionals for all my recipes, but thanks for being patient with me until then!! :)

  2. I need the gluten free items and my husband is border line diabetic. Are the products and all these wonderful recipes low sugar or what can I substitute for the sugar. I see the TV bakers using sweeteners I’ve never heard of. I need help with understanding the alternatives to baking gluten free using natural sweeteners that are ok for diabetics. I cannot find any books or products that meets my needs. Please help!

    • Hi Sue, have you looked into unrefined coconut palm sugar? Many of those brands claim that they are low glycemic and it’s basically a 1:1 with regular white or brown sugar in most any recipe. That would be a great place to start!

  3. I tried making these with dried cranberries (soaked) and sliced almonds. I used frozen ripe banana that was watery when I defrosted, so I had to use some GF flour to hold the ingredients together. I think I’d cut back on the cinnamon, and I’d try applesauce instead of the banana if I make these again. Wasn’t crazy about the banana/cranberry together. The texture was good, though and I will definitely try them again!

  4. Thank you so much, Jules for all your wonderful recipes. I’m wondering if the quick oats would work as well as the instant ones? Pat

    • Hi Pat, you are so very welcome! I’m thrilled to know that they are being put to good use! Quick oats and instant oats are basically the same thing, so they would work very well here. Just make sure they are certified gluten-free! Enjoy!

  5. I am new to gluten free and to bread making, can I use your bread recipe to make my favorite bread- spinach and feta?
    Thank you for your help, and such good tips for gluten free baking.

    • Hi Leslie, have a look at my Gluten-Free Bread Baking Tips and see if those help to guide you. Spinach and feta bread sounds amazing! If it doesn’t add a lot of extra moisture, you should be able to use my bread recipe. Good luck and let me know how it turns out!

  6. I saw today these are called UBCs – ultimate breakfast cookies.
    I want to add a scoop of unjury unflavored protein powder. Should I just add an extra banana or applesauce,etc to accommodate the extra dry ingredient?

    • Hi Crystal – I’m sure that would work fine. You could also use some of the protein powder to sub for flour. Just as long as the final batter sticks together and isn’t crumbly, they should turn out fine. Let me know what you end up doing in your experiments!

  7. Have you tried them without raisins? Could I just increase the applesauce or mashed banana to ensure enough moisture?

    • Hi Karyl, I liked the raisins, so I didn’t try them without, but if you found the batter too dry without them (it’s not sticking together or is crumbly), then yes, I’d add more fruit (banana, apple sauce …) to get it moist enough to hold together.

  8. These sound great! I was thinking that maybe dates would be perfectly yummy in them, too.

    For some reason the “print recipe” button doesn’t seem to be working.

    Thanks for all you do!

    • Thanks, Cynthia! I think dates would be wonderful, as well. Let me know if you experiment! I’ll have the web guy check on the print button – were you clicking on “clean print?”

  9. Jules, do you have any suggestions on what can be substituted for the coconut flakes? My husband is not a fan…

    I can’t wait to try these. They look great!

    Thanks for all you do,
    Jackie

    • Thanks Jackie! As for coconut, why don’t you grate some carrot and try that, for the texture. I didn’t find that there was enough coconut in this recipe to have much of a coconut taste, though, so maybe you could slide it by him? ;)