• Jennifer Coatanroch

Vegan Granola Bites

Updated: Feb 5

Vegan, gluten free, soy free and nut free


Recipe by: Jennifer Coatanroch



I'm always looking for healthy grab-and-go snacks. Especially kid-friendly snacks. Oh- also quick and easy to make snacks. Did I mention that these freeze really well too? And that they taste really great?!


So go ahead and make a big batch, freeze half, and pull them out on a week when you don't have much time.





You might even have most of these ingredients at home. The unsweetened applesauce and coconut oil are used in place of egg. And the oats and oat flour are a healthy source of fiber and protein. Feel free to omit or add any ingredients you like. If you don't like raisins, leave them out or add more chocolate chips. Play around until you find what your family likes best.





I don't buy oat flour, I usually just make it with rolled oats. It's less expensive, and quick and easy to make, so it seems unnecessary to buy it packaged. Just pulse in a blender or food processor until a flour forms. Usually about 30 seconds.




Heat your coconut oil in a microwave for 1 minute on medium power. While that heats, mix your dry ingredients in a large bowl, and your wet ingredients (aside from the coconut oil) in a small bowl.


Since the coconut oil solidifies pretty quickly when it's cold, you want to add that to the small bowl just before you're ready to mix all of the ingredients together. Add the oil while quickly whisking it, then pour immediately into the bowl with the dry ingredients.


Once all ingredients are combined, scoop into 1 1/2 inch balls on a baking sheet lined with parchment or a non-stick mat. I really love this small scoop. It helps to make all the granola bites the same size. Plus, it's fun for kids to use!





Bake for 15 minutes, and voilà! You have a healthy homemade snack.

I love these just the way they are, or with a scoop of plain unsweetened yogurt.


Bon Appetit!




Granola Bite variations: pumpkin spice and cranberries; ginger spice and dried apricot; walnuts and raisins...


Pairing ideas: plain unsweetened yogurt; a glass of nondairy milk; sliced apple; a clementine...



Vegan Granola Bites

Recipe by Jennifer Coatanroch, La Vie Plenty PRINT RECIPE

________________________________________


Prep time: 10 minutes

Cooking time: 15 minutes

Yield: 29 servings _________________________________________


Equipment needed: 1 large mixing bowl, 1 small mixing bowl, 1 sheet pan

Ingredients:

Dry Ingredients:

  • 2 cups rolled oats

  • 2 cups oat flour

  • 1/4 cup unsweetened shredded coconut

  • 1/2 cup raisins

  • 1/3 cup non-dairy chocolate chips

  • 2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 cup unsweetened applesauce

  • 1/2 cup pure maple syrup

  • 1 teaspoon vanilla

  • 1 tablespoon melted coconut oil

Directions:

  1. Preheat oven to 350⁰

  2. Line a sheet pan with a nonstick baking mat or parchment paper.

  3. Combine all dry ingredients in a large bowl and mix well.

  4. Combine applesauce, maple syrup, and vanilla in a small bowl and mix well. (I like using a whisk.)

  5. Working quickly, add the coconut oil to the wet ingredients, whisk well, and add to the large mixing bowl with the dry ingredients. Mix until well combined. (Coconut oil solidifies quickly when added to cold ingredients, so you want to mix it before it has a chance to get solid.)

  6. Using a small scoop or a spoon, spoon out 1 1/2 inch bites onto your baking sheet. I get 29 balls.

  7. Bake for 15 minutes, remove from oven, and let cool for 5 minutes.

  8. Store in an airtight container on the counter for 3-4 days, or store in the freezer.


Nutrition Facts

Servings 29.0

Serving size: 1 granola ball

Amount Per Serving:

Calories 113

Total Fat 3 g

Saturated Fat 2 g

Monounsaturated Fat 0 g

Polyunsaturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 76 mg

Potassium 75 mg

Total Carbohydrate 20 g

Dietary Fiber 2 g

Sugars 9 g

Protein 2 g

* The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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