Baked oatmeal bites
INGREDIENTS
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Baked Oatmeal Bites
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(Can be shared with kids 10+ mos)*
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Makes 12 full-sized “muffins”
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2 1/2 cup rolled oats (you can substitute gluten-free oats)
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1 cup almond milk or milk of choice
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1 cup apple sauce
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1/2 cup wheat germ (optional; skip if making gluten-free)
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1/2 cup shredded, unsweetened coconut, plus more to top (optional)
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2 tablespoons maple syrup
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2 tablespoons melted & cooled coconut oil or neutral oil such as grapeseed
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2 tablespoons chia seeds (you can substitute a whisked egg; see note in post)
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1/2 teaspoon pure vanilla extract
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1/4 teaspoon salt
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1/4 teaspoon ground cinnamon (optional; if you love cinnamon, add up to 1/2 teaspoon total)
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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.
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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.
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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.
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*Note: This recipe should only be shared as written with eaters already safely managing tree nuts and coconut. Otherwise, adapt the recipe using a non-nut milk, neutral oil, and skipping the coconut. (Check out my tips for how to safely introduce hig
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- See more at: http://onehungrymama.com/2015/01/baked-oatmeal-bites-healthy-breakfast-recipes-on-the-go-breakfast/#sthash.oDFk7cXq.dpuf
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