Last week, while perusing the Whole Foods coupon booklet, I saw an idea for miniature mac ‘n cheese bites that sounds like a great use for leftover mac ‘n cheese. I plan to try and veganize that one later, but while on the Whole Foods Market recipe page, I came across another adorable idea–oatmeal-on-the-go–and I decided to try that one right away.
The original recipe doesn’t call for any sweetener whatsoever, but I added some maple syrup, which gave it just a touch of sweetness in addition to the carrots and raisins. Zander has been gobbling these up 5 or 6 at a time. He really enjoys them!
Any time I make mini-muffins (we make at least one batch per week, usually zucchini raisin spelt muffins) or in this case, something resembling a mini-muffin, I automatically store half of them in the freezer. If I didn’t, one of two things would happen. Zander would either eat them all in one day, or if I managed to prevent that, half of the muffins would get stale before they could be eaten. This way, Zander can eat the first half while they are fresh, and I can pull out a few for a snack as needed and either let them thaw on the counter or warm them up for 15-30 seconds in the microwave.
Here is the recipe:
CARROT RAISIN OATMEAL BITES
*original recipe by Whole Foods Market; adapted slightly to veganize and based on what was in my pantry
2 cups rolled oats
1/2 cup chopped walnuts
1/2 cup raisins
1 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp Himalayan salt
1 cup almond milk
2 “flax eggs” = 2 Tbsp ground flax seeds + 6 Tbsp cold water
2 tsp pure vanilla extract
2 Tbsp Grade B maple syrup
1 cup shredded carrots
*next time, I will try adding a tablespoon or two of chia or hemp seeds, which we always include in Zander’s oatmeal; I just didn’t think of it in time for this batch
Preheat the oven to 350°F. Lightly coat a 24-cup mini-muffin pan with spray oil, or use muffin liners.
Mix ground flax seeds with cold water and let it sit to congeal.
In a large bowl, stir together oats, walnuts, raisins, baking powder, cinnamon and salt. In a separate bowl, whisk together almond milk, vanilla, and maple syrup until evenly blended. Add “flax eggs” to the liquid mixture, then stir in carrots. Add carrot mixture to oat mixture and stir until evenly blended.
Spoon into muffin cups using a small ice cream scoop. Bake until firm and golden brown on top, approximately 15-20 minutes.
Here’s a photo taken before baking:
And here’s a photo from after: