Prep 5 mins
Cook 30 mins
Can't remember where this is from. I adjusted the recipe a bit. The original calls for 2/3 C maple syrup. I used pancake syrup, since maple is so expensive, and it was still tasty. This does have less sugar, and more natural. I also added 1/2 C flax meal bcz it was too liquidy with just the 1 cup oatmeal. You could probably just add another 1/2 C oatmeal or chopped nuts. Cook time is chilling time in the fridge.
- 1⁄3 cup maple syrup
- 1⁄4 cup honey
- 1⁄4 cup coconut oil (melted, or another oil of your choosing)
- 5 tablespoons unsweetened cocoa or 5 tablespoons carob powder
- 1 teaspoon ground cinnamon (optional)
- 1⁄2 cup peanut butter
- 1 teaspoon vanilla extract
- 1 cup gluten free rolled oats
- 1⁄2 cup flax seed meal
- In a saucepan over medium heat, combine the maple syrup, honey, oil, cocoa and cinnamon. Boil for 3 minutes, stirring constantly.
- Remove from heat and stir in the peanut butter and vanilla until melted.
- Mix in the remaining ingredients and drop by 2 tablespoonfuls onto waxed paper and chill to set, about 30 minutes, in the fridge. Keep extras in fridge, especially in warmer weather.
Many people with coeliac can't tolerate any oats, and it's not just a cross-contamination issue. If you try this recipe, make sure you find GF oats. If I were to follow this recipe as it's written, my daughter would be sick from it.