You can’t pack a bowl of oatmeal to go, so grab a few of my nourishing, 100% oat biscotti instead! They are vegan, flourless, gluten-free, nut-free, and 100% satisfying!
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 reliable for breakfast on the run (both literally and figuratively), these oat-y cookies are equally excellent for nourishing snacking or dessert (hello, 4 p.m. tea-time).
Just like your go-to 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)
- Nourishing Zucchini Oat Bread (vegan, GF)
100% Oat Biscotti (vegan, flourless, GF)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 32 biscotti
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
Method
- 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
Storage: Store the cooled biscotti in an airtight container at room temperature for up to 1 week. Sugar: An equal amount of brown sugar can be used in place of the coconut sugar . Oat Flour Option: If you like, you can use ready-made oat flour. Use the same weight (225 g) which is about 2 cups of oat flour, less a tablespoon.
