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Date Oat Bites
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Over the summer while on holiday in the US, I discovered Aussie Bites. They are small sweet oat and seed bites with dried fruit. perfect in the morning with a warm drink, especially on those days we needed to leave early and there was no time (or appetite) for breakfast.
I brought some back with me, and as they are about to finish, I realized I need to make my own.
Thanks to the wholesome oats and seeds, they are a perfect quick sweet breakfast. If you’re not a sweet breakfast person, then enjoy them as a sweet snack during the day as they are perfect with coffee. I’m thinking of my clients that have a long time to wait at work between breakfast and lunch. A couple of these will keep them full and satisfied until they reach home.
I know it’s a lot of ingredients, but you probably have most of them, and it’s easy to replace seeds with other seeds, or oat flour with any other flour you have. Just make sure to keep the ratio of dry to liquid the same. And if you do remove any of the dry ingredients, keep in mind you may not need to use the milk at the end.
If you use coconut sugar or regular sugar, the bites will be sweeter compared to date sugar. If you don’t like them too sweet, then date sugar will be perfect. But if you don’t have date sugar, reduce the maple syrup or honey by 1 or 2 tablespoons, adding a bit more milk at the end.
Date Oat Bites
Ingredients
3/4 cup (85g) rolled oats
3/4 cup (90g) oat flour
1/2 cup (100g) dried dates, chopped
1/4 cup (30g) coconut sugar or date sugar
1/4 cup (30g) shredded coconut, unsweetened
1/4 cup (55g) raw quinoa
1/4 cup (30g) ground flax seeds
2 tablespoons (20g) sesame seeds
2 tablespoons (30g) chia seeds
1 teaspoon ground cardamom or cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (55g) coconut oil, melted or melted butter
1/4 cup (60ml) maple syrup or honey
1/2 teaspoon vanilla extract
2-3 tablespoon milk of choice or water
Instructions:
- Pre-heat the oven to 350F or 160C. Prepare a mini muffin pan by spraying or greasing very well. These can also be made into cookies and if so prepare a baking sheet lined with parchment.
- In a food processor, place all the dry ingredients starting from the oats until the salt. Pulse about 10 times to chop some of the ingredients and combine.
- Now add the oil/butter, maple/honey, and vanilla with 2 tablespoons of milk or water. And pulse until the mixture is moistened. Press with your hand and if it holds together then it’s done. If it’s still dry and crumbly, add another tablespoon of liquid and pulse again.
- Divide the mixture evenly to make 20 mini muffins. Or scoop about a heaped tablespoon of the mixture, roll it into a ball, then place it onto the baking sheet, flattening slightly to make cookies.
- Bake for about 10 minutes, until the bites just start to turn golden brown on the edges. Let cool a little before enjoying.
- Store the bites in an airtight container at room temperature for 5 days, or in the fridge for 2 weeks.
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