Carrot Oatmeal Breakfast Bites

When I have a little time over the weekend, I love making things like these Bite-Sized Carrot Oatmeal Breakfast Bites to have during the week in case I don't have time for a sit down breakfast (Monday-Fridayish). A juice, a couple cookies and I'm out the door!  In addition to the oh so healthy carrots, they have cashews which add magnesium and flaxseeds for omega 3's so you can start your day nutritiously. These are refined sugar free and have just a slight sweetness from the maple syrup which is nice for the morning. If you tend to like sweeter things in the morning you want to add a little more syrup,  but remember to balance it out with either oats or flour. Taste your batter before baking so you can adjust accordingly.

Bite-Sized Carrot Oatmeal Breakfast Bites (makes ~20)

  • 1/2 cup gluten-free oats
  • 3/4 cup cashew meal*
  • 1/4 cup coconut flour (or flour of your choice)
  • 1 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4-1/2 tsp salt
  • 1 cup almond milk
  • 2 flax eggs (tbsp ground flax + 4 tbsp water--let this sit for a few minutes before using)
  • 1/4 cup maple syrup
  • 1 heaping cup of peeled and grated carrots

Preheat oven to 350* F. Mix your dry ingredients thoroughly--from the oats to the salt. In a separate bowl, combine almond milk, flax eggs, maple syrup and carrots. I usually grate carrots in my food processor with the grating attachment, but this can easily be done by hand as well. Mix your dry ingredients slowly into the wet until all ingredients are incorporated. Line a cookie sheet (I ended up having to use two) with parchment paper and shape the dough into about golfball-shaped balls. Bake for about 45-50 minutes and enjoy alllllll week.

*Almond meal could be substituted for the cashew meal. Trader Joe's actually sells both so they're ready to use, but you can also make your own! If you make your own nut milks, the meal is what's left over after you strain the milk out and it's good stuff! Next time you make a nut milk, save your meal in the freezer or fridge (it keeps well) and it can be used to cut down the flour in recipes whenever you're baking and give it a nutritional boost. If you don't have any meal, try replacing it with flour.