Pecan-Cran Oatmeal Bites are similar to hearty, chewy oatmeal cookies but are a little more healthy (this is a no butter recipe)! A great on the go, quick and easy, healthy breakfast or snack. These bites can be customized with any nut, dried fruit and more!
Growing up, one of the recipes I made all the time were fruit and oatmeal bars. Problem was, even though they were “healthier” I would end up eating the whole tray faster than you could say, “oatmeal bars”.
This time around, I made little individual bites using a mini muffin pan. Plus, I froze a bunch right away so there was no possibility for extra taste-testing, hah!
Pecan-Cran Oatmeal Bites remind me of a chewy oatmeal cookie and healthy granola things all wrapped up into one. The texture has a denser, oatey crumb with lots of nuts and dried fruit. The tops bake up kind of craggy but the inside stays soft and moist.
Eating a couple of these alongside my morning cup of yogurt help keep me topped off and are so much healthier than eating a real muffin.
Feel free to Customize these Pecan Cran Oatmeal Bites
I decided to go with pecans and dried cranberries but feel free to mix it up with any type of combination of nuts & dried fruit. This recipe is quite versatile, so if you want to also throw in a handful of pumpkin or sunflower seeds, you could.
Change out the nuts for almonds or walnuts. Add dried cherries, dried pineapple or chopped apricots. Throw in a tablespoon of chia seeds or flax!
I added a touch of cinnamon to this recipe (I prefer Ceylon Cinnamon, sometimes called ‘True Cinnamon’) for a bit of warmth. Between the oats, fruit, nuts and spice, I get all the fall feels. 🙂
This recipe does not contain any butter or added oil, which is awesome. This does however, still contain dairy (egg & yogurt), gluten & sugar. So, while it is on the healthier side of most baked goods, one might say there’s room for improvement.
Even healthier swaps
One thing on my baking list is to test out some swaps for the egg, yogurt, flour and sugars. I love these little bites as is, but it would be great to make versions that are dairy free and gluten free too!
- The importance of the yogurt is to add plenty of moisture to the bites. You could probably try using coconut or almond milk based yogurt to knock out the dairy.
- The egg helps bind the ingredients together so one suggestion here is to add a ‘chia egg’ instead (1 Tbsp chia seeds + 2.5 Tbsp water, let sit for 20 minutes).
- Nixing all purpose flour may change the soft texture, however I know some of the pre-made gluten free flours are pretty close to AP.
- Lastly, this recipe calls for a mix of white granulated sugar and brown sugar. If you want to substitute them for something a little more wholesome, I would experiment with coconut sugar or even maple syrup!
Keep me posted on how you make this recipe!! I’d love to hear about it! Be sure to #owlbbaking and leave a comment below!
Pecan-Cran Oatmeal Bites are similar to a hearty, chewy oatmeal cookie but are a little more healthy (this is a no butter recipe)! A great on the go, quick and easy, healthy breakfast or snack. These bites can be customized with any nut, dried fruit and more!
- ½ c brown sugar
- ¼ c granulated sugar
- 1 egg
- 4 oz yogurt ((plain or flavored, Greek style or regular))
- 1 tsp vanilla extract
- ¾ c all purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon ((I prefer Ceylon cinnamon))
- ¼ tsp salt
- 1 ½ c oats ((quick cooking or old fashioned can be used))
- ½ c pecans ((chopped roughly))
- ½ c dried cranberries
- Preheat the oven to 350°. Line a mini muffin pan with mini muffin cups.
- In a large bowl, combine the sugars and egg until light and creamy. Then, add the yogurt and vanilla. Mix well.
- In a medium bowl separately, whisk together the flour, baking soda, cinnamon and salt.
- Add the dry ingredients to the wet ingredients and mix until just moistened and combined.
- Stir in the oats using a spatula or wooden spoon. Lastly, fold in the chopped pecans and dried cranberries. The batter will be thick and very sticky.
- Using a 2 teaspoon sized cookie scoop, add one scoop to each muffin cavity.
- Bake for about 15 minutes or until lightly browned and firm.
- Cool fully before storing. These can be left in an airtight container for 4-5 days. They can also be frozen for 3-4 months.
Recipe by Owlbbaking.com