By the time I get to Friday mornings, I have pretty much run out of inspiration for breakfast. While I typically eat a protein smoothie, I am always looking for ideas to feed my growing boys, that are loaded with healthy fats and fiber, but eggs get boring quickly and my oldest doesn’t love protein smoothies.
I am fairly adamant that my kids eat a hearty breakfast (not sugar and carbs), like the typical SAD (Standard American Diet) of cereal, toast, bagels etc. So finding variations can be challenging. One of their current favorite breakfasts are my little protein bites.
They are loaded with gluten free oats, pumpkin seeds, coconut flakes, dried blueberries, flax seed, chia seeds, sliced almonds and coconut oil. While they look like little muffins, they are actually dense, almost crumbly little bites, that pair wonderfully with coffee. Because of the fiber and fat, they are incredibly filling and can easily keep you fueled until lunch.
A few benefits are that they are easy to make, freeze well and can travel well as snacks. I almost always have all the ingredients on hand…besides the dried blueberries, but I live super close to our local Earth Fare and they always have them in their bulk food section. You can also easily substitute ingredients: chopped up dried apricots or dates, sunflower seeds, pecans etc. Be creative with them!
- 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
- Preheat Oven to 350º F
- Lightly grease a mini muffin pan with coconut oil (mine holds 32 muffins)
- Add all the dry ingredients into a food processor and pulse a few times to incorporate them
- In a separate bowl mix together remaining wet ingredients (coconut oil, vanilla & maple syrup)
- Pour slowly into food processor and pulse until everything is well combined
- Fill mini muffin pans and press mixture until it is well compacted and just below the top of the pan
- Bake at 350º for 12-15 minutes, until lightly brown
- Cool before removing from the pan
- *If they are hard to remove, twisting them around in the pan in a circle typically releases them