Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This healthful snack comes in bite-size and is packed with nutrition. No mess, great to pack for trips. The clusters also freeze well. Best of all, it's gluten-free.

Recipe Summary

cook:
15 mins
total:
45 mins
prep:
30 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a miniature muffin tin.

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  • Combine oats, oat flour, sesame seeds, cornstarch, quinoa, coconut, flax meal, chia seeds, walnuts, raisins, sunflower seeds, white chocolate chips, cinnamon, and salt in a large bowl.

  • Whisk honey, applesauce, coconut oil, egg, and vanilla extract together in a separate bowl; stir into oats mixture. Scoop mixture into the prepared muffin tin, pressing gently to fit into each muffin cup.

  • Bake in the preheated oven until cooked through and lightly browned, 15 to 20 minutes.

Cook's Notes:

Be sure the oats are gluten-free if you are sensitive to gluten.

Replace raisins with any dried fruit, such as dried cranberries or mangoes.

If you don't have a mini muffin pan, simply use a tablespoon to scoop out each portion and shape it into a ball before placing it on a baking sheet.

Nutrition Facts

92 calories; protein 1.4g; carbohydrates 11.7g; fat 4.9g; cholesterol 4.1mg; sodium 28mg. Full Nutrition
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