These gluten free oat bites are the perfect post-workout snack! They are portable, bite-sized, vegan, and filled with simple and complex carbohydrates for refueling. Just like a bite-sized granola bar!
Hey friends, it’s time for Recipe Redux again! This is a recipe that I’m excited to bring you since I have been working on it for a few weeks. The challenge for the March Redux is keeping it simple: 7 ingredients or less.
I created Sarah’s Gluten-free Oat Bites for this month, and they only have 4 ingredients (not including the salt and cinnamon)! These are my version of one of my favorite post-workout snacks: Bobo’s Oat Bars! Mine are a bit different of course since I used flaxseed instead of xanthan gum, and mine aren’t quite as soft (they are a bit like a bite-sized granola bar).
Bobo’s Oat Bars were my go-to recovery snack after our long bike ride last year and I’m planning on either making these or buying more Bobo’s Oat Bars to take with me on my 18-mile run in the Big Horns this June. Anymore these days there aren’t too many portable snack options for me, but these Oat Bites work great!
My oat bites have a good mix of simple carbohydrates (maple syrup), complex carbohydrates (oats), protein (flax, SunButter, and oats), and healthy fats (SunButter and flaxseed) for refueling after tough cardio workouts. If you need more protein, pair these oat bites with your favorite post-workout protein source for a complete post-workout fuel session.
Of course, you don’t have to eat these just after workouts, they make a great anytime snack, too! They are a bit like granola bars and they would make a great on-the-go breakfast if you’re heading out early. You can add some mix-ins, too, like craisins, mini chocolate chips, or nuts depending on your diet.
Gluten-free, vegan, lower FODMAP; Free of: eggs, dairy, peanuts, soy
- 1/3 cup pure maple syrup
- 1/4 cup SunButter or your favorite nut or seed butter
- 1/4 cup ground flaxseed
- 1 cup gluten-free old fashioned oats
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- Preheat oven to 350° F. Lightly oil the bottom of a silicone mini muffin pan. Set aside
- In a medium bowl, whisk together the maple syrup, SunButter, and ground flaxseed until well mixed
- In a separate bowl, stir together the oats, salt, and cinnamon
- Add the SunButter mixture to the oats and stir well to combine
- Using your hands, press some of the oat mixture firmly into each cup of the mini muffin pan. If you want bigger oat bites, fill the mini muffin cups completely, if you want smaller bites, fill just half-way.
- Bake for 15 minutes then allow the pan to cool for about 10 minutes before removing the oat bites from the pan to cool on a wire rack. If you're making half-sized bites, bake for just 10 minutes
- These should freeze well. Store in an airtight container in the fridge for up to 1 week
I used a silicone mini muffin pan for this recipe since I wanted the oat bites to be easy to remove. You can use a regular mini muffin pan but oil the pan generously (I'm not sure how muffin papers would work with this recipe).