Small-batch Lemon Poppyseed Oat Bites

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.

Nutrition