Photos by myself
I was recently craving a healthy and yummy snack for a quick breakfast, and as I went through Clean Eating Goddess’s recipe inventory, this one caught my eye. These little balls of oat and shredded coconut make a most nourishing breakfast treat with a glass of cold almond milk on the side. Being a complete baking amateur, my first batch turned out a little too dry as I have yet to get the hang of doing last minute alterations based on the consistency of my batter, but I have altered the recipe ingredient amounts to make for a juicer version and also… I recommend extra chocolate chips! An interesting alternative for people who love oats for breakfast, and these can keep in an airtight container for up to a week if you limit the number you consume each day. (They were gone very fast however, as my family members enjoyed stealing them throughout the day as well.)
3 tbsp coconut oil + extra for greasing
1/3 cup honey
1 tsp vanilla essence
2 tsp cinnamon
1 cup almond flour
1 cup dessicated coconut (or unsweetened shredded coconut)
2 cups organic rolled oats (not the quick cooking kind)
1 bar of 100g 70% dark chocolate chopped finely
pinch of sea salt
1. Line a baking tray with parchment paper and grease with with about 1 tsp of coconut oil
2. Add 3 tbsp of coconut oil to a mixing bowl. Whisk in eggs, honey and vanilla essence.
3. Add cinnamon, sea salt, almond flour, coconut and the chopped chocolate bits to the bowl and mix thoroughly.
4. Add the oats one cup at a time and mix well. If the batter gets too dry, omit 1/2 cup of oats, or add extra honey.
5. Form palm sized balls of batter, squeezing tightly so that they stick together.
6. Pre-heat the oven to 180 degrees Celsius and bake for about 30 minutes or until golden.