Whenever I make a pot of coffee (rarely…we use our Keurig most days) We always have about a cup leftover that sits there getting cold until I decide I need to do something about it.
Similarly, whenever I make oatmeal I never eat it all because I don’t like oatmeal that much and it sits there until I decided to throw it away.
NOT TODAY, folks, not today. I put those leftovers into a little doughy muffin for you. You know those little two-bite brownies that you could sit down and eat the entire box of if you aren’t careful? These are like those.
But bigger. Maybe four-bites.
And it wouldn’t be terrible if you ate them all in one sitting because they’re sort of healthy.
Sort of healthy and one-hundred-percent delicious.
(GF) Oat Coconut Bites
- 1 C rolled oats, ground up in a blender (or oat flour)
- 1 C coconut flour
- 3 t baking powder
- 1/2 t salt
- 3 T flax seed
- 1/2 C white sugar
- 1/2 C unsweetened coconut
- 1 egg
- 1 C brewed coffee
- 1/4 C prepared oatmeal
- 1/2 C almond milk (any milk would work)
Preheat oven to 425 degrees and line a 12 cup muffin tin with muffin baking cups or non-stick spray.
Combine the ground oats, coconut flour, baking powder, salt, sugar, flax, and coconut in a bowl. Combine the egg, coffee, prepared oatmeal and milk in another bowl. Add the wet to the dry and mix until just combined. (The dough will be sort of dry and crumbly because coconut flour is like that…don’t worry, they will turn out)
Scoop (I used an ice cream scooper) the dough evenly in the muffin cups and bake at 425 degrees for 20 minutes.
Oh and the whole time I was taking these pictures, this sweet little two-bite baby was clutched onto my leg. It’s sort of a miracle that I got four photos that weren’t blurry as all heck.