Now that we’re all going back to the office, Google snacks are back in my life.

Earlier this summer they started carrying these Bobo’s oat bites, particularly the apple pie and the lemon poppyseed ones.

Needless to say, I do love me some lemon poppyseed. They’re also just the perfect little snack, tiny packaged to-go goodies.

I have also on occasion had 2 for a quick breakfast option (AKA missed the Google buffet breakfast, or in my case, avoiding the Google buffet breakfast because I’ve got issues and those issues center around eating way more food than my body needs, which is why we make small-batch recipes, right? I digress).

I wanted to buy these babies for the fam but boy they’re not cheap for buying some lemony oats, LOL. So I made them at home and we all loved, probably more than the real deal.

The recipe makes 10 bites (4-5 servings) only so if you’re planning on oat-biting your way through the rest of the month, double or triple the recipe as usual.

And let me know what you think!

Print Recipe

4.74 from 105 votes

Small-batch Lemon Poppyseed Oat Bites

Prep Time5

Cook Time15

Course: Breakfast, Dessert, Snack

Keyword: baked oatmeal, gluten-free, lemon, lemon poppyseed, oat bites, oatmeal, oatmeal cookies, plant-based, poppyseed, small-batch, vegan

Servings: bites

Calories: 81kcal

Equipment

Muffin pan or a small baking dish if you're making bars

Ingredients

1 cup oats (80 g) rolled or quick oats
1/4 cup maple syrup (84 g)
2 tbsp coconut oil, melted (30 g)
2 tbsp lemon juice (30 g) from 1/2 a lemon
1/4 tsp salt
1 tbsp poppyseeds (9 g) you might want to add a bit less, we do love poppyseeds

optional drizzle

1 tbsp powder sugar (7 g)
1 tsp maple syrup or lemon juice (7 g)

Instructions

Preheat oven to 350F and prepare a pan with liners or parchment. I used a mini muffin pan and silicone cups.
Start by processing your oats in a food processor until meal like. Leave as much texture from oats as you prefer. See notes if you don't have a food processor.
Transfer this to a medium bowl and add all other ingredients. Stir to combine.
Transfer into your pan and bake 15-20 minutes for muffins (I made 10 mini muffins, 2 muffins per serving) and 20-25 minutes for bars, until golden brown around the edges.
Let them cool completely. Mix up the drizzle (optional) and drizzle on. Enjoy!

Notes

If you don’t have a food processor, instead of 1 cup oats use a mixture of oat flour and quick oats. About 1/3 cup oat flour and 1/2 cup quick oats should do the trick (you can make sure total “oat stuff” is 80 g to get the exact same results). You can use 1/4 cup regular flour instead of 1/3 cup oat flour as well.