Friday, June 13, 2014

Foodie Friday - Baked Oatmeal & Blueberry Carob Oat Muffins

So this past week my kids and I baked our favorite healthy treats/snacks for the week. My hubby wanted the peanut butter oat balls which I posted the recipe already on the blog. My kids wanted some blueberry muffins and I wanted to make baked oatmeal to replace my am/pm oatmeal.
All 3 of them are delicious and you can freeze them all. Best part is that all the ingredients are clean and gluten free, so feel free to indulge:)
Baked Oatmeal
 2 cups Old fashion rolled gluten free oats
1/8 tsp. xanthan gum
2 cups almond meal
1/4 cup organic sucanat or raw organic honey
1 tsp. baking powder
1/2 tsp. salt
3/4 cup unsweetened organic shredded coconut
1/3 cup egg whites
1 egg
1 cup unsweetened vanilla almond milk
2 tsp. coconut extract
1 tsp vanilla extract

Step 1: Combine all liquid ingredients

Step 2: Combine dry ingredients

Step 3: Mix together and pour into greased glass pan - bake in oven at 325 for 35-45 minutes

Step 4 - EAT (my kids will sometimes drizzle more honey on top when they eat)

Serves 9
Calories 278
Carbs 26
Fat 4
Protein 9

2 cups gluten free oat flour
2 eggs
1/4 cup coconut oil melted
1/4 cup honey
1 TBSP. vanilla
1 tsp. apple cider vinegar
1/2 tsp baking soda
1/4 tsp sea salt
1 cup fresh blueberries
1/2 cup carob chips

Step 1: Combine all ingredients except blueberries and carob chips
Step 2: Fold in blueberries and carob chips
Step 3: Measure 1/4 cup into 12 muffin liners
Step 4: Bake at 350 for 15 minutes

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