Recipe by WI Cheesehead
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.
Top Review by DenaP
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.
- 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
Directions See How It's Made
- 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.