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Gluten Free Oatmeal-Cashew Breakfast Bites
Prep time
Cook time
Total time
Gluten Free Oatmeal-Cashew Breakfast Bites
Author: Jan Withington
Recipe type: Breakfast
Serves: 16
Ingredients
- 1 cup Bob's Red Mill Quick Cooking Oatmeal - gluten free
- ½ cupLet's Do Organic Shredded Coconut Unsweetened - gluten free
- 4 whole Medjool Dates, pitted and chopped
- ½ cup (or more) Once Again Creamy Cashew Butter - gluten free
- 2 tablespoons Bob's Red Mill ground flaxseed meal - gluten free
- ⅓ cup roasted salted cashews, chopped
- ¼ cup dries apricots, chopped
- 3 tablespoons pumpkin seeds, chopped
- ⅓ cup Hershey's Chocolate Morsels - gluten free
- ½ teaspoon McCormick Ground ginger - gluten free
- ¼ teaspoon salt
Instructions
- Preheat oven to 325 degrees F.
- Mix the oatmeal and coconuts on a shallow baking pan. Bake for 8 minutes until lightly browned. Let it cool.
- In a large bowl, combine the cashew butter, nuts, chocolates morsels, flaxseed meal, ginger, salt and the oatmeal mixture. Stir and incorporate all the ingredients. Shape into a golf size balls. Keep in an airtight container. Ready!
