Protein Breakfast Bites
author: 
 
Ingredients
  • 1½ cups gluten-free rolled oats
  • 1½ cups gluten-free oat flour
  • ½ cup wild blueberries
  • ⅓ cup raw pumpkin seeds
  • ⅓ cup shredded coconut
  • ¼ cup sliced almonds
  • ¼ cup + 1 Tbsp. ground flax seed
  • 2 Tbsp. chia seeds
  • ½ cup melted coconut oil
  • ½ cup maple syrup
  • 1 tsp. vanilla extract
  • ½ tsp. celtic sea salt
Instructions
  1. Preheat Oven to 350º F
  2. Lightly grease a mini muffin pan with coconut oil (mine holds 32 muffins)
  3. Add all the dry ingredients into a food processor and pulse a few times to incorporate them
  4. In a separate bowl mix together remaining wet ingredients (coconut oil, vanilla & maple syrup)
  5. Pour slowly into food processor and pulse until everything is well combined
  6. Fill mini muffin pans and press mixture until it is well compacted and just below the top of the pan
  7. Bake at 350º for 12-15 minutes, until lightly brown
  8. Cool before removing from the pan
  9. *If they are hard to remove, twisting them around in the pan in a circle typically releases them
Recipe by the sprouted life at https://thesproutedlife.com/protein-breakfast-bites/