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These little snackles are great for packing in lunches, for snacking, or to curb midmorning cravings. It’s like having your oatmeal without the bowl!

From Let Them Eat Vegan!

Wholesome Vegan Oat Snackles

Ingredients

  • 1 cup rolled oats
  • 1 cup oat flour
  • 1/3 cup raisins
  • 1/4 cup unsweetened finely shredded coconut or hemp seeds
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 tsp lemon or orange zest (optional, but adds a beautiful essence)
  • 1/4 teaspoon sea salt
  • few pinches freshly grated nutmeg (optional, but adds extra flavor if not using zest)
  • 1/2 cup unsweetened applesauce (see note for substitution)
  • 1/4 cup pure maple syrup (see note)
  • 2-3 tablespoons non-dairy chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the oats, oat flour, raisins, hemp seeds, baking powder, cinnamon, zest, salt and nutmeg, stirring to mix well.
  3. Add the applesauce, maple syrup, and chocolate chips. Stir until well incorporated.
  4. Use a cookie scoop (or take spoonfuls, about 1-1 1/2 tablespoons in size) to transfer mounds of the batter to the baking sheet.
  5. Bake for 14 to 15 minutes, remove from the oven, and let cool on the pan for about a minute, then transfer to a cooling rack.

    Notes:

    Savvy Substitutions and Additions: You can substitute 1/2 cup of pureed overripe banana for the applesauce. Since very ripened banana is typically sweeter than unsweetened applesauce (and also a little thicker) you can then reduce the maple syrup to 2 to 3 tablespoons and add 1 to 2 tablespoons of nondairy milk.

    Sweetener Note: To make these snackles slightly sweeter, add either extra raisins, or 1 to 2 tablespoons of an unrefined sugar as Sucanat or coconut sugar. You can also add another 1 tablespoon of maple syrup (note that adding much more liquid sweetener will change the consistency of the batter).
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Comments (3)

(5 from 3 votes)
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Rebecca1 month ago
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These are satisfying and delicious. I used more orange zest than written because I love the flavor of orange. When I make the fudgie black bean brownies again, I think I’ll add some orange zest to those too!

Dana3 months ago
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My kids and I love these. Use both the zest and the nutmeg, you will not be disappointed! I make these during the holidays with orange zest, craisins, and pecans/walnuts. Everyone loves them.

Lisa "Leeza" McEowen3 months ago
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I love, Love, LOVE these! Some of my all time favorite cookies. I double the recipe and where it states “use this or this,” I use both, and I substitute craisins for the raisins! The flavors are outstanding and these little yum bombs are easily portable for snacks on the go whether it’s a nature hike or dashing to the office. They make he smile.

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Wholesome Oat Snackles

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about the author

Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com

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