I don’t know about your kids, but mine used to love packaged, processed snacks. When we made the change to real food and away from processed foods 16 months ago, snacks were the first thing I tried to make at home… These remind me of a Nutrigrain Bar, only they are in cookie form. They are a bit crumbly, and messy for 2 and 3 year olds with the jam that spills out… but, the recipe is simple and the ingredients are clean, so to me, a little mess is worth it.
- 1 cup melted, Kerrygold Butter – Unsalted
- 3 1/2 cups Gluten Free Oats (ground into flour)
- 1 tablespoon 100% pure vanilla extract
- 1/2 teaspoon sea salt
- 1/2 cup 100% Pure Maple Syrup
- 12 teaspoons Organic Fruit Spread (make sure to look for one that is 100% organic, citric acid is often times genetically engineered, unless labeled organic).
- Combine ground oat flour and sea salt and stir to combine. You can either buy oat flour, or you can just throw your oatmeal in the food processor and grind it yourself. Either way is just fine.
- In a saucepan over low heat, melt butter. Add syrup and vanilla. Stir to combine.
- Pour wet ingredients into dry ingredients and stir until combined.
- Split dough in half.
- Using half of the dough, press into silicone muffin pan liners. You should have enough for 12 full size muffins. Press dough down into the bottom, and press up the sides, making a cup in the muffin liner.
- Scoop approximately 1 teaspoon of jam into each dough cup. Careful not to overfill.
- Using the other 1/2 of the dough, form 12 equal sized balls. Then press on each ball to flatten, forming a disc.
- Place the discs on top of the muffin cups filled with jam, pinching at the sides to create a seal. If you don’t do this, jam will spill out the sides… which isn’t terrible, but they won’t look as pretty and will be messier.
- Bake in 350F oven for 20-25 minutes, or until golden brown.
- This is the MOST IMPORTANT step: remove from oven, and DO NOT TOUCH for 30 minutes or more until cooled. I feel like these hold together soooo much better when cool. If you try to remove them from liners while they are still hot, you will end up with a crumbly oat and jam mess. So have a little patience.
I am soo excited to try these!! 🙂 can I do these in a greased muffin pan without the liners?
Thanks ladies!! 🙂 Lena
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Hey Lena. I wouldn’t… they are a bit fragile…. I did them today with just paper cupcake liners though and that worked. Just not sure how they will hold up if you are trying to dig them out of the pan. Much easer to pull off the paper. 🙂 Also, don’t be discouraged, the dough is quite wet, but will firm up as it cooks, and then cools! Make sure to let them cool. Hope you like em! -Erin
lena! i did these both times without a liner and it is do-able, but super fussy. i had a couple crumble on me and some sticky situations where the jelly leaked out into the pan. so yeah, if you grease the heck out of it – it is do-able, but totally recommend the silicone liners. these guys are SOOO yummy.
would oat flour be OK or is grinding oats better?
oat flour would be fine!
ah, ok, I should have read the directions before asking my questions – haha. i made these yesterday – just paper liner – they were awesome. 🙂 shared with a GF friend and she loved them too. thanks!
yay! glad you liked them. now i think i need to make them again 🙂
and do you have any suggestions on a low sugar organic fruit spread option?
I’ve made these twice with the fruit spread that we have linked above. It’s just pure fruit with no sweetener added.
I made these last night and they turned out great! I didn’t use a liner either. I made them in the evening and let them cool in the muffin pan overnight. I had no trouble getting them out. At first I wasn’t sure if I was making them right, because I didn’t expect the dough to be so wet, but they turned out great. Thanks for the recipe!
i’m so glad they worked well and that you liked them! they are a favorite for sure! thanks for commenting.