Wholesome Oat Snackles
These little “Snackles” are great for back to school lunches, a midmorning snack or a quick grab and go for the afternoon. They are quick and easy too!
Beware, it’s easy to eat more than 1 or 2 and even healthy options need to be eaten mindfully!
Makes 24 snackles
1 cup rolled oats
1 cup oat flour
1/3 cup raisins
1/4 cup unsweetened finely shredded coconut, cia or hemp seeds
1 teaspoon baking powder
1 teaspoon cinnamon
1 tsp lemon or orange zest (optional, but adds a beautiful essence)
1/4 teaspoon 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 tablespoons non-dairy or “regular” chocolate chips (optional) I used the mini chips
These little snackles are great for packing in lunches, for snacking, or to curb midmorning cravings. It’s like having your oatmeal without the bowl!
- 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 OR shredded coconut OR chia 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 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.
Savvy Substitutions and Additions: You can substitute 1/2 cup of pureed overripe banana for the applesauce. Since very ripened banana is typically sweeter than unsweetened applesauce (and also a little thicker) you can then reduce the maple syrup to 2 to 3 tablespoons and add 1 to 2 tablespoons of nondairy milk.
Original recipe from the cookbook, Let Them Eat Vegan found on Forks over Knives