Fruity Oatmeal Breakfast Bites
Yield: 18 bites
Cook Time: 12-14 minutes
Passive Time: 5 minutes
1 1/2 cups rolled oats
1/2 cup oat bran
2 teaspoons ground cinnamon
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
6 tablespoons coconut sugar
1/4 cup coconut oil, melted
1 large egg (*must be room temperature, not cold)
1 1/2 teaspoons vanilla extract
1/2 + 1/3 cup unsweetened applesauce *weird amount but trust me!
1/3 cup medjool dates, pitted & chopped into 1/4 inch pieces
1/3 cup dried apricots, chopped into 1/4 inch pieces
Preheat oven to 350 degrees F. Line a large baking sheet with nonstick parchment paper.
Place 1 cup rolled oats and all of the oat bran in a food processor. Process until mixture forms a fine flour.
In a large mixing bowl, whisk together the flour you just made in the food processor, along with remaining rolled oats, cinnamon, sea salt, baking soda and baking powder. In a standing mixer (or whisking by hand), combine wet ingredients and mix on high until ingredients are incorporated and slightly lightened in color, approximately 1 minute.
Pour wet ingredients into dry and gently fold with a spatula to mix evenly. Stir in chopped fruit. Keeping a bowl of room temperature water next to you, use a dampened 2 oz ice cream scoop to form blobs of dough. Place them on the baking sheet at least 1 inch apart. If you don't have a scoop, use approximately 2 tablespoons dough/cookie. Continually dip the scoop in water and shake off excess to help prevent dough from sticking, as this is a wet batter.
Lightly dampen fingertips and use to smooth the surface and edges of cookies. Bake for 12 minutes for softer cookies and 14 minutes for firmer, slightly more crumbly cookies. Allow to cool 5 minutes before enjoying.
Store cookies tightly sealed on the counter for 48 hours, or in the fridge for 1 week. If enjoying out of the refrigerator, I suggest microwaving for 10-12 seconds, or allowing to sit on the counter for 20 minutes before enjoying.