Wholesome Oat Snackles

Plant-based | Oil-free | Lunchbox friendly | Quick

These little snackles are great for packing in lunches, curbing midmorning cravings, or as a healthy after-school snack. It’s like having your oatmeal without the bowl!

Ingredients

Ingredient	Amount	Notes
Rolled oats	1 cup
Oat flour	1 cup	Or grind oats
Raisins	⅓ cup	Or dried cranberries
Unsweetened coconut or hemp seeds	¼ cup	Finely shredded
Baking powder	1 tsp
Cinnamon	1 tsp
Lemon or orange zest	1 tsp	Optional but recommended
Sea salt	¼ tsp
Freshly grated nutmeg	Few pinches	Optional
Unsweetened applesauce	½ cup	Or mashed banana
Pure maple syrup	¼ cup
Non-dairy chocolate chips	2-3 tbsp	Optional

Method

Preheat: Oven to 350°F. Line baking sheet with parchment.
Mix dry: In large bowl, combine oats, oat flour, raisins, coconut, baking powder, cinnamon, zest, salt, and nutmeg.
Add wet: Add applesauce, maple syrup, and chocolate chips. Stir until well incorporated.
Scoop: Use cookie scoop or spoon (1-1½ tbsp size) to place mounds on baking sheet.
Bake: 14-15 minutes until lightly golden.
Cool: Let cool on pan 1 minute, then transfer to cooling rack.

Tips

Banana variation: Use ½ cup mashed very ripe banana instead of applesauce. Reduce maple syrup to 2-3 tbsp and add 1-2 tbsp plant milk.

Extra sweetness: Add extra raisins or 1-2 tbsp unrefined sugar

Texture: These are soft and chewy, not crisp

Variations

Craisins: Use dried cranberries instead of raisins

Spices: Add cardamom or ginger

Seeds: Add sunflower or pumpkin seeds

Storage

Room temperature: 2 days
Refrigerate: 5 days
Freeze: Up to 1 month

Nutrition (per snackle, 12-14 snackles)

Calories: ~108
Protein: 2g
Carbs: 20g
Fiber: 2g
Fat: 2g

Adapted from: Dreena Burton / Forks Over Knives

Prep: 15 min | Cook: 30 min | Makes: 12-14 snackles