I made these delicious little snacks to help get my kids and me through the final stretch of the school year. With all the end of the year parties, they wind up eating a lot of junk, so these little guys pack a lot of protein and nutrition, minus any of the processed sugars or other questionable ingredients. Gluten and dairy-free and made with sunflower seed butter, they are the perfect snack for a nut-free school and taste like a chocolate chip cookie that just came out of the oven - crisp on the outside, soft and gooey in the middle. Made with only a few ingredients, they are super easy to make!
- 1/3 cup maple syrup
- ¼ cup sunbutter (or your favorite nut of seed butter)
- ¼ cup freshly ground flaxseed
- 1 cup gluten-free old fashioned oats
- 1/8 tsp. salt
- ½ tsp. cinnamon
- ½ cup dark mini chocolate chips (optional)
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the maple syrup, sunbutter, and ground flaxseed.
- In a separate bowl, stir together the oats, salt and cinnamon.
- Add the sunbutter mixture to the oat mixture and stir well to combine.
- Using your hands, press the oat mixture firmly into each cup of a mini muffin pan. I used a silicone one so they were easy to remove. You can use a regular mini muffin pan but be sure to use coconut oil to coat the pan generously so they don’t stick.
- Bake for 15 minutes and then allow the pan to cool for about 10 minutes before removing the oat bites from the pan to cool on a wire rack.
- Store in an airtight container in the refrigerator for up to 1 week or freezer for up to 6 months.