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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.”
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!)
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.