A cross between a cookie, a muffin, and a teacake. Free of gluten and eggs, and only take 10 minutes to bake. JUMP TO RECIPE
These gluten-free, egg-free Almond Oat Cups are a cross between a cookie and a muffin, and even though they’re perfect for teatime, because they’re dainty and not too sweet (each cup has only 4 grams of sugar), they’d also be fantastic for dessert. Just imagine some fresh berries or baked apples on top, along with a scoop of vanilla ice cream – yum! One of the best things about these healthy little treats is that they only take 10 minutes to bake – the prep time is pretty quick too, 15 minutes max. I use a standard 12-cup muffin pan to make “cups” but if you don’t own a muffin pan you can also use an 8 x 8-inch square pan and make “bars” instead. Simply line the pan with parchment paper and press the mixture evenly into the pan. Once it’s finished baking, let it cool completely and then cut it into bars or squares.
We’re heading into the season of dietary indulges and we should all enjoy ourselves and not worry too much about what we eat as we celebrate the holidays. Easier said than done, I know, but one way I stay on track is to stick to eating relatively healthy treats when I’m at home. That means that when I get hungry in between meals, I’ll have something like one these Almond Oat Cups instead of mass-produced snack food. It’s still a treat, and it satisfies my craving, but I feel better knowing that the ingredients it’s made with are natural and unrefined, and won’t cause crazy spikes in my blood sugar. This simple strategy makes it so much easier to enjoy all the delicious (and sometimes not so healthy) food I’m bound to consume at parties and holiday events.
As noted earlier, Almond Oat Cups don’t require a lot of prep time and only take 10 minutes to bake, but what if you go to make them and realize that you’ve forgotten to set the butter out ahead of time to soften it to room temperature – bummer, right? Well, here’s a trick that I use when this happens to me. Cut the butter into small chunks and place it inside a zip lock bag or in between two pieces of parchment paper. Then take a rolling-pin, meat pound, or other similar object and smash/flatten the butter inside the bag/paper. Once it’s flattened out, set it somewhere on the counter (the warmer the better) and it will soften to room temperature in just a few minutes.
Check out these other healthy breakfast/snack recipes using oats: Maple Pecan Oatmeal Breakfast Cake and Cranberry Pepita Oatmeal Cups.
If you make Almond Oat Cups don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 1 tablespoon flaxseed
- ¼ teaspoon baking soda
- 3 tablespoons hot tap water
- 1 cup gluten-free oats
- ½ cup finely ground, blanched, almond flour
- ¼ cup coconut sugar
- ¼ teaspoon salt
- 4 tablespoons butter, softened to room temperature
- Preheat oven to 400 degrees and line a standard 12-cup muffin pan with paper liners.
- In a small bowl, stir the flaxseed and baking soda together with a fork. Add the hot water and stir again. Set aside.
- Combine oats, almond flour, coconut sugar, and salt. Cut in the butter with two knives or a pastry blender. Add the baking soda/ flax mixture and stir until well combined.
- Divide the mixture evenly among the muffin cups. (1-ounce ice cream scoop works well for this job. Put a scant scoop into each cup.)
- Press/flatten the batter into the cups. (Wet your fingers to prevent sticking.)
- Bake on the bottom rack of the oven for 10 minutes. Let cool completely before peeling off the liners.
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