Fruity Oatmeal Breakfast Bites

Fruity Oatmeal Breakfast Bites
COMMENTS
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    [ID] => 7460
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    [post_date] => 2016-08-24 07:05:50
    [post_date_gmt] => 2016-08-24 13:05:50
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    [post_title] => Fruity Oatmeal Breakfast Bites
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    [post_modified] => 2017-03-26 13:50:48
    [post_modified_gmt] => 2017-03-26 19:50:48
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    [guid] => http://llbalanced.com/?post_type=recipe&p=7460
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08.24
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TOTAL TIME :12 minutes20minutes5minutes
18cookies
INGREDIENTS
  • DRY-MIX INGREDIENTS
  • 1 1/2 cups rolled oats
  • 1/2 cup oat bran .
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • WET-MIX INGREDIENTS
  • 6 tablespoons coconut sugar
  • 1/4 cup coconut oil, melted
  • 1 large egg (*must be room temperature, not cold)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 + 1/3 cup unsweetened applesauce *weird amount but trust me!
  • MIX-INS
  • 1/3 cup medjool dates, pitted & chopped into 1/4 inch pieces
  • 1/3 cup dried apricots, chopped into 1/4 inch piecs
DIRECTIONS
  1. Preheat oven to 350 degrees F. Line a large baking sheet with nonstick parchment paper.
  2. Place 1 cup rolled oats and all of the oat bran in a food processor. Process until mixture forms a fine flour.
  3. In a large mixing bowl, whisk together oat/oat bran flour that you just made in the food processor, as well as the remaining rolled oats, cinnamon, sea salt, baking soda and baking powder. In a separate mixing bowl, whisk together all wet ingredients until smooth.
  4. Pour wet ingredients into dry and gently fold with a spatula to mix evenly. Stir in chopped fruit. Keeping a bowl of room temperature water next to you, use a dampened 2 oz ice cream scoop to form blobs of dough. Place them on the baking sheet at least 1 inch apart. If you don't have a scoop, use approximately 2 tablespoons dough/cookie. Continually dip the scoop in water and shake off excess to help prevent dough from sticking, as this is a wet batter.
  5. Lightly dampen fingertips and use to smooth the surface and edges of cookies. Bake for 12 minutes for softer cookies and 14 minutes for firmer, slightly more crumbly cookies. Allow to cool 5 minutes before enjoying.
  6. Store cookies tightly sealed on the counter for 48 hours, or in the fridge for 1 week. If enjoying out of the refrigerator, I suggest microwaving for 10-12 seconds, or allowing to sit on the counter for 20 minutes before enjoying.
  7. NOTE: my cookies are a little more than twice the size of Alyssa's cookies. They are not intended to have the same carb and nutritional stats as hers, I simply wanted to mimic the flavor using wholesome ingredients. If you want something similar to hers, make them half the size and decrease your coconut sugar to 1/4 c and dried fruit to 1/3 c total
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  • Alexandra Squire Saunders

    We have guests coming this weekend so made these to have as a bfast treat along with yogurt/berries. Added sliced almonds and goji berries as well. Delish and not too sweet!

    • That is such a perfect meal to include the cookies in! I love the idea of adding almonds and goji berries. Thanks for sharing babe!

  • Hannah

    Question, is your version similar in terms of the nutrition facts? The main reason I love/buy Alyssa’s is because of the level of low net-carbs, would you say yours are about the same? Thanks!

    • Hey Hannah! Each of my cookies is 2x the size of Alyssa’s–each cookie is around 100 calories with approximately 17 net carbs. So if you wanted to make them similar to Alyssa’s in nutrition, make the cookies half as big and adjust your baking time. If you want them even lower in carb, just reduce the amount of dried fruit to 1/2 cup total, and then the cookies should match hers quite well. Best! LL

    • Rocco C Marotta

      Using an online recipe analyzer (CalorieCount.com) I came up with 12.3 grams net-carbs per cookie. That’s more than quadruple the 3 grams per Alyssa’s cookie. Cutting the coconut sugar in half and eliminating the dates and apricots brings it down to 8.1.

      • Hi Rocco! Thanks for looking into this. My intention with this recipe wasn’t to copy Alyssa’s cookies, but to create my own version with similar ingredients and flavor. I intentionally made them bigger, because I always eat 2-3 Alyssa’s in one sitting! I apologize if I led you to believe that mine were supposed to have the same carb & calorie count as hers. I will make a note in the recipe to clarify and include your edits about the coconut sugar and dried fruit! Thanks again.

  • Katherine

    Is there a calorie count?

    • Hey Katherine! I do not have a calorie count for these, but they are about 2x the size of the Alyssa’s cookies. If you want them to be more similar nutritionally, you can just make them half the size and watch for a shorter baking time. You can also halve the amount of dried fruit. I believe doing this will make them around 60 cals/cookie, but that’s an estimate! Thanks for asking!

  • cj

    Hello! You reference adding baking powder in the directions, but no baking powder is listed in the ingredients. Is baking powder used, and if so, how much! Thank you!

    • You are absolutely right! I just edited to include 1/2 teaspoon baking powder. Apologies and thank you!

  • Jennifer Frye

    These look great. I’ve got all of these things in the house the moment – perfect for breakfasts in a rush and looks delicious for my 10 month old daughter – she loves anything with oats in! I will make some extra and store it in infintiy Jars. https://infinityjars.com/collections/screw-top-jars

    • Hi Jennifer!!! Thanks so much for the comment and suggestion on jars! I will look into these! I hope you love the cookies–do let me know how they turn out! xx LL