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)
- 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
Step Three: Add the Wet Ingredients
Pulse until completely blended and the cranberries are chopped.
Step Four: Shape & Bake
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
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!