Anyone else out there completely hooked on Bobo’s oat snacks? I get it. That chewy, oat-y goodness is seriously addictive. BUT. There’s a “but” the size of my ever-growing concern for my 40-something-year-old heart and arteries.
Let’s talk coconut oil for a sec. It has more saturated fat than butter itself! And yet, so many “plant-based” products are swimming in the stuff, with everyone trying to convince me it’s a health food. Nope. Not buying it. Yes, I know there are populations in tropical regions who eat coconut without issue, but I’d argue they’re eating the whole thing, not the concentrated oil. That’s the problem with us Western folk, isn’t it? We distill the goodness out of everything with our industrial might and then just assume everything will be alrightā¦ until it isn’t. And then you’re, well, you know.
Anyway, I wasn’t exactly raised on a diet of coconuts and tropical fruits. My Mediterranean genetics (hello, Turkiye!) are much better equipped to handle things like olive oil and sunflower seeds. Except, well, avocados. That green, luscious, precious fruit? A true blessing to mankind.
So, naturally, I started making my own Bobo’s-esque snacks at home, using avocado oil, olive oil, or whatever other non-coconut oil I have on hand. And guess what? They taste just as good, if not better. Plus, making these with my kiddo is the best. Quality time in the kitchen, creating something delicious together? You bet we appreciate it so much more. And our wallet and budget? They’re doing a little happy dance too.
This particular creation ended up being a perfectly portioned single-serve tart. But hey, if you’re looking to make a batch of these or little snack-sized bites, just let me know! I’d be happy to whip up the recipe for you.
Go ahead, give this single-serving PB&J Oat Tart a try. It’s a delicious, satisfying snack that you can feel good about. And who knows? Maybe you’ll start your own coconut oil-free oat snack obsession!
PS, Don’t forget my copy-cat recipe for the lemon poppy oat bites too, one of the most highly rated recipes on the entire site š
Single-serving PB&J Oat Tart
Equipment
- Cookie sheet
Ingredients
Oatmeal dough
- 2 tbsp oat flour (15 g) sub other flour, gf if desired
- 2 tbsp oats (10 g) rolled or quick oats
- 1 tbsp nut/seed butter (16 g) I used peanut butter
- 2 tsp maple syrup (14 g)
- pinch of salt, drop of vanilla
Filling
- 2 tsp any jam or fruit preserve you like (10 g) I used strawberry jam
Instructions
- [Skip this step if not baking] Preheat oven to 350F and line a cookie sheet with parchment. Alternatively you can use a muffin pan.
- In a small bowl combine all oatmeal dough ingredients into a cohesive dough. If too wet add a pinch of flour (or wait for the oats to absorb the moisture). if too dry add a drop more water or milk.
- Make 2 round disks on parchment. Add the filling on one and top with the other. Crimp the edges gently so they stick together, to make like a pop tart. Alternatively you can use a muffin pan and make a bottom and top crust and add the filling in the middle.
If baking your treats:
- Transfer into your pan and bake 17-20 minutes for a single tart (a few min shorter for mini muffins), until golden brown around the edges.
- Let them cool completely and firm up. Enjoy!
If not baking:
- Put your shaped tart or muffins in the fridge or freezer and let them set about 30 minutes. Enjoy after thawing a few minutes.
Notes
- If you like a more oat-y texture use less oat flour and more oats (prefer rolled oat quick oat mixture to all quick oats).Ā
- You don’t have to bake this recipe, you can just shape and let it set in the fridge or freezer.Ā
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