Print
Gluten-Free Protein Breakfast Bites
Servings: 32–36
Preparation Time: 10 minutes
Ingredients:
- 1 1/2 cups rolled oats
- 1 1/2 cups oat flour
- 1/2 cup blueberries
- 1/3 cup raw pumpkin seeds
- 1/3 cup shredded coconut
- 1/4 cup sliced almonds
- 1/4 cup plus 1 tablespoon ground flax seeds
- 2 tablespoons chia seeds
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Directions:
Preheat oven to 350 degrees F.
Lightly grease a mini muffin pan with coconut oil.
Add all the dry ingredients into a food processor and pulse a few times to incorporate them.
In a separate bowl, mix together remaining wet ingredients. Pour slowly into food processor and pulse until everything is well combined.
Fill mini muffin pans and press mixture until it is well compacted and just below the top of the pan. Bake for 12–15 minutes until lightly brown.
Cool before removing from the pan.
Jennifer from Fishers, IN, won $50 for this recipe and photo! Submit your recipes here!
