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You can’t pack a bowl of oatmeal to go, so grab a few of my healthy, 100% oat biscotti instead! They are vegan, flourless, gluten-free, nut-free, and 100% delicious!
A Portable Bowl of Oatmeal
I’ve figured out out many things throughout the years. Eating a bowl of oatmeal while running is not one of them.
It’s pretty tough while driving, too.
So I came up with these oat biscotti instead. They fit in your purse, backpack, baggie, running pouch, you name it. No spoon required, and the toppings–milk, dried fruit, flax–are already included. Pretty nifty, right?
It’s my 100% Oat Biscotti!
Oat Biscotti Perks
These crunchy numbers are all of the following, and more:
- Vegan (egg-free, dairy-free)
- Nut-free
- Gluten-free
- Refined sugar-free
- High in fiber
Here’s how to make them.
Step One: Process the Oats
Begin by pulsing the oats in a food processor until they resemble a coarse flour. It’s fine if some large pieces remain, it makes for a more interesting texture in the end.
Use either old-fashioned or quick-cooking oats, it makes no difference. If you need the biscotti gluten-fee, be sure to choose certified gluten-free oats.
Step Two: Add the Other Dry Ingredients
Add the remaining dry ingredient to the food processor bowl. These include flaxseed meal, dried cranberries, baking powder, ground cinnamon, and salt. Pulse to combine.
Step Three: Add the Wet Ingredients
Next, add the wet ingredients to the food processor bowl: nondairy milk (or water), melted coconut oil (or the oil of your choice), and vanilla extract.
Pulse until completely blended and the cranberries are chopped.
Step Four: Shape & Bake
Divide the dough in half and shape into two logs (12×2-inches) on a parchment paper-lined baking sheet.
The dough is sticky, so dip your fingertips in water while shaping the dough.
Bake the logs in a preheated 350F oven for 25 to 30 minutes until golden brown and set at the centers.
Allow the logs to cool completely (up to a day, if you like). Once cooled, transfer the logs to a cutting board and cut into 3/4-inch wide slices.
For long biscotti, cut the logs at a deep diagonal. For short biscotti, simply slice crosswise.
Step Five: Bake a second time
Place the cut biscotti on the same parchment paper lined baking sheet and bake in 300F oven for 20 minutes. This second bake is to dry out the biscotti, making them crispy and crunchy.
Transfer the biscotti to a wire cooling rack and let cool completely.
While perfect for breakfast on the run (both literally and figuratively), these oat-y cookies are equally excellent for healthy snacking or dessert (hello, 4 p.m. tea-time).
Just like your favorite bowl of oatmeal, you can vary the add-ins many ways. For example, seeds (pepitas, sunflower seeds, chia seeds, hemp seeds) or nuts, or other dried fruits in place of the cranberries (think cherries, raisins, chopped dried apricots or prunes). For the purist, eschew the fruit altogether.
Happy baking, and eating!
More Portable Oat Awesomeness:
- Flourless Oatmeal Raisin Cookies
- Blueberry Oat Breakfast Bars (5 ingredients, vegan, gluten-free)
- Overnight Oatmeal Cookies (vegan, oil-free)
- Healthy Zucchini Oat Bread (vegan, GF)
100% Oat Biscotti (vegan, flourless, GF)
Ingredients
- 2.25 cups rolled oats, (certified GF, as needed)
- 1/3 cup flaxseed meal
- 2.25 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup dried cranberries , (or chopped dried fruit of choice)
- 1/2 cup coconut sugar, (or brown sugar)
- 1/3 cup nondairy milk , (e.g., almond milk, soy milk, oat milk, or water)
- 1/3 cup coconut oil, melted, or vegetable oil of choice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180C°). Line a large baking sheet with parchment paper
- In a food processor, pulse the oats into a rough flour. Add the flaxseed meal, baking powder, cinnamon, salt, dried cranberries, and coconut sugar. Pulse to combine.
- Add the milk, oil and vanilla. Pulse until the dough comes together and the cranberries are chopped.
- Divide dough in half. Place each portion on the prepared baking sheet. Using moistened hands, shape into two parallel 12×2-inch (20×5 cm) rectangles, spaced about 3 inches apart.
- Bake in preheated oven for 25 to 30 minutes or until golden and center is set. Let cool completely on baking sheet. Reduce oven to 300°F (150°C).
- Place rectangles on a cutting board and cut at sharp diagonals into 3/4-inch (1.75 cm) slices. Place slices, cut side down, on same parchment paper-lined baking sheet. Bake for 20 minutes. Transfer biscotti to wire racks to cool completely.
Notes
Nutrition
Excellent recipe for a sugar addict looking to reduce sugar and white wheat flour consumption. Olive oil was my choice of oil, and I used 1 cup of raisins in my Cuisinart processor instead of 1/2 cranberries and 1/2 cup of coconut sugar. I zested an entire naval orange and added that to my processor with the wet ingredients. I loved how the processor finely cut the raisins into the oat flour, making the flour sweet. Toasty, fragrant, delicious!
Wow, your version sounds SO GOOD, Karen! I love the raisin sub for both sweetener and for flecks of chewy fruit. Raisins plus prange zest? Even better! I am 100% going to give your version a try!
For the biscotti recipe, what could I use to replace using oil? I prefer to not use oil, butter, etc. in my baking.
Hi Christine! I have not tested these without oil, but you could try replacing it with an equal amount of runny nut butter or seed butter, such as almond or Cashs butter, of tahini.
Made these today and turned out great! Will try another batch with honey instead of brown sugar next time.
Lovely, Neerah, I’m glad they turned out well! Cheers 🙂
I haven’t made them yet, but I just wanted to note
When I press 2x or 3 times at the top, it doesn’t multiply the grams in the recipe.
Thanks Hazel— fixed! 😊
H there, kudos to your website, absolutely love your recipes. Have tried this recipe now, unfortunately the batter came out extremely bitter. Followed the measurements to a T, just want to confirm are you sure on the quantities for baking powder and the cinnamon? These two ingredients are the only two I can imagine to have caused the inedible bitter taste? Thanks!
Hi there Lesley! Thanks so much for the kind words.
Oh no, so sorry to hear the recipe did not taste right. I am struggling to figure out what could make a mostly oats batter taste extremely bitter. The baking powder would no t necessarily read as “bitter”, especially for this quantity of oats. And cinnamon is not bitter. I think most likely explanation is that the flaxseed meal was rancid (which can taste very bitter when the oils turn rancid). if you smell the contents of the container you have, they will have an “off” smell. Flaxseed meal (more than whole seeds) will turn more quickly than whole seeds–if they are more than a month or so old, and have not been store in the refrigerator or freezer, they probably need to be thrown away (not healthy to eat the rancid flax 🙁 )
How crispy should these be after cooking on a rack? Like crispy crispy like traditional biscotti? They are crispy, but like oatmeal cookie…crispy yet slightly chewy, soft. Should I bake them again to dry them out a tad more?
Hi Jennifer! They should be crispy, but not as (super) hard as some traditional biscotti (the latter can also vary a lot, depending on whether eggs, egg whites, no eggs, fat/not fat used). I would place them back in the oven (it can be turned off with just the residual heat) to dry them out further 🙂
Making this now. Used dates instead of cranberries and it smells so yummy. About to remove from the oven to cool and then getting ready for 2nd bake. Cannot wait! As a family with food intolerances, we miss treats like this and so we’re super excited to try this recipe and share with our gluten free neighbors too!
I hope you enjoy them, Jennifer!
I was so happy to find a recipe like this, because I love using gf oats. They taste really good however, they did not hold together very well. I followed the directions precisely, and when I went to cut them after completely cooling after the first baking, they just crumbled, and I really didn’t understand how to cut them by your directions. They still taste very good.
Can I use honey or maple syrup instead of coconut sugar?
Hi Sam,
Yes, that should work fine. Use the same amount (1/2 cup) but you may need to reduce the amount of milk/water. Start with 3 tablespoons of the milk or water, add up to the full amount as needed.
I do not have a food processor to pulse the oats down, can I use GF oat flour?
Hi Gail,
Absolutely! I have added a note in the recipe (thank you, I am sure others may wonder the same). Use the same weight (225 g) which is about 2 cups of oat flour, less a tablespoon.
Will these work without the dried fruit? I’m on a very restrictive diet at this time & can’t have them.
Yes, definitely, Kathy!
I cannot have any oils or vegan butter. Could I sub almond butter for that coconut oil?!
That should work well, LouAnn. YOu may need to add a tiny bit of water along with the nut butter ,deending on how thick the nut butter is 🙂
These turned out perfectly. So delicious and easy to make. Thank you so much for a fantastic recipe.
I am so glad the recipe was a success, April! 🙂
Does it rise at all during the first bake?
Hi Gayarti,
No, the loaves of dough do not rise, but they will spread slightly (less than traditional biscotti).
Hi Camilla
I chilled the biscotti overnight after the first bake (started baking too late at night!) and then cut and baked the second bake the next morning. Not a crumble! I was able to cut them about 1/2-inch thick. I am going to do this for all biscotti recipes now 🙂
What can you replace for the flaxseeds…
Ground chia can be used in place of flaxseed meal, 1:1 ratio 🙂