These gluten free oat bites are the perfect post-workout snack! They are portable, bite-sized, vegan, and filled with complex carbohydrates for refueling. Gluten-free, vegan, lower FODMAP; Free of: eggs, dairy, peanuts, soy
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).