A little something for the lunchbox (or those hungry after-school moments), these homemade oat bites by holistic health coach and recipe developer Scarlett Lee (@its_scarlett_lee) are an easy, nourishing snack to have on hand.
Made with Australian-grown oats from GF Oats, they're a delicious way to include more wholegrains and fibre in the day. Oats also contain beta-glucan, a type of soluble fibre that supports gut health and helps keep little tummies satisfied.
GF Oats takes extra care to ensure its oats are free from gluten contamination by wheat, rye and barley, making them a thoughtful choice for those sensitive to gluten. (*coeliac sufferers should seek medical advice before introducing uncontaminated oats, as per the Coeliac Society of Australia’s guidelines).
Perfect for making ahead and having ready when snack time rolls around.
RECIPE:
Oat bites (makes 10)
Ingredients:
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2 cups rolled oats
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Pinch of sea salt
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1/3 cup rice malt syrup, honey or maple syrup
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1/3 cup coconut oil
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1/2 tsp vanilla extract
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1/4 cup sunflower seeds or pumpkin seeds
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1 tbsp chia seeds
Optional chocolate drizzle
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50g dark chocolate, melted
Method
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Line a loaf tin with baking paper.
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Gently melt the rice malt syrup (or honey or maple syrup) and coconut oil together. Stir in the vanilla.
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Add this mixture and the rest of the ingredients to a food processor. Pulse until you reach a slightly broken-down texture.
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Press the mixture firmly into the tin.
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Bake at 160°C for 15-20 minutes, until golden on the edges and soft in the centre.
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If doing the chocolate drizzle, leave the slice to cool slightly. Transfer the melted chocolate to a zip lock bag, snip a small corner off, and pipe the chocolate over the top.
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Cool completely before slicing into bars or squares. I leave mine overnight, and this is key to stopping it crumbling.
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Store in the fridge for up to 2 weeks, or freeze.