Oat Cakies -- if cookie and muffin had an oatmeal love child -- soft, gluten-free, and plant-based

I have an Almond Cow plant-based milk maker, thanks to their epic and very generous black Friday sale. I love this AC. I use it regularly. My favourite thick creamy milk that I make for my tea and coffee is a combination of coconut, hemp hearts, and pumpkin seeds or sunflower seeds. It's very rich, very very creamy, and very very very wonderful. I turn the left over pulp into completely addicting spicy crackers with the addition of ground chia seeds, coconut flour, and liberal quantities of seasoning.

My kiddo adores chocolate oat milk. It's smooth,  creamy, and delicious. I have turned the leftover oat slurry pulp into soft oat cakies that are quick and easy to make.

They are not very sweet, because I was aiming for pleasant, not overly complicated, and simple tasting. The sort of thing you want when you are in the mood for something plain to go with a cup of tea.

oat cakie

delicious cranberry oat cake

When making oat milk, I use 1 cup of rolled oats, which I then process in the Almond Cow. The resulting pulp is 1 cup of oat slurry, which I then used as a base for this recipe. I have recreated making a slurry using 1/2 cup of oats and 1 cup of water, and it worked perfectly.

equipment needed:

blender (hand blender or jar blender)

measuring spoons

measuring cups

mixing bowl

mixing spoon

whisk

silicone baking mats or parchment paper

baking trays

oven

4 tbsp/2 oz scoop -- optional -- you can also scoop using a spoon. (I like the ease and the uniformity of using a scoop)

ingredients:

A)

1/2 cup quick cook oats

1 cup water

1/4 tsp xanthan gum

B)

1/4 tsp mountain salt

1 tsp vanilla

1 tbsp apple cider vinegar

1/2 cup date sugar

C)

1 cup date shredded coconut 

1 cup large rolled oats flakes

1/2 tsp baking soda

1/2 tsp cream of tartar

D)

mix-ins -- why not choose one (or two)?

1/2 cup chocolate chips/chocolate chunks

1/2 cup dried cranberries

1/2 cup raisins

 ...

whatever you like

directions:

1. preheat the oven to 345

2. blend the ingredients from part A) to make a slurry

3. in a mixing bowl, whisk together all the ingredient from part A) and B)

3. add in the ingredients from part C), and mix well. The batter should be thick enough to hold its form. If it's too runny, add more oats

4. if you are using mix-ins, you can add them now!!

5. scoop about 4 tbsp of batter per piece onto a silicone lined baking tray (or parchment paper lined baking tray)]

 I did 6 per tray, and this recipe made 10 total. If you add in 1/2 cup of mix-ins, it will make 12 pieces. )You can also scoop using a 1 oz or 2 tbsp scoop for small little cakies but you'll have to decrease the baking time. This will make twice as many.)

6. bake for 35-40 minutes at 345, or until browning nicely around the edges, and hold their shape well but are not too hard.

7. remove from the oven and cool

8. store in an airtight container in the fridge

baker's notes:

-This recipe will make 10 unless you use mix-ins, in which case it will make 11 or 12, depending on how much you add

-You can add in whatever you like that will go with oatmeal. Next time I think I will add some hemp-hearts, or maybe sunflower seeds and apple chunks

-if you are adding raisins and you want to spice things up, why not put in 1 tsp cinnamon and 1/2 tsp ginger?

-Date sugar is literally dehydrated and then powdered dates, so it is high in fibre and all kinds of minerals and micro-nutrients as well as being sweet. A pretty fabulous sweetener.

cranberry oat cake

after baking

before baking