Oatmeal Blueberry Sconuts
So...here is my oatmeal-to-go donut look-a-likes based on my favorite scone recipe, and I have decided they are best called sconuts to give props to the sweet marriage between Scone and Donut. It's a thing of beauty!
Have one for breakfast or a snack. They are full of fiber, omega 3, antioxidants, and a nice energy boosting dose of healthy carbs.
And in case you are wondering, my kidlettes LOVED them as much as I hoped they would. It is a hit an miss with my healthy makeovers, so I was pretty happy these turned out to be a hit. :)
1 Cup gluten free flour mix
1/4 Cup ground flaxseeds
1/4 Cup sorghum flour
1/3 Cup applesauce (or 1 snack size container)
1 Tbsp baking powder
1/2 Tsp sea salt
1/2 Tsp cinnamon
1 Large egg
2 Tsp pure vanilla extract
1/3 Cup softened coconut oil
1/8 to 1/4 Cup coconut palm sugar (or maple syrup) I use 1/8, but you may want it a bit sweeter
1/2 Cup milk or alternative (almond, rice, etc)
1 1/4 Cups quick steel cut oats
3/4 Cups frozen blueberries (or diced apple for a recipe variant!)
Start by placing the oats in a bowl and covering with the 1/2 cup of milk. Let them soak while you prepare the rest of the ingredients.
Mix the flours, flax, cinnamon, baking powder and coconut sugar in a bowl. In another bowl mix the apple sauce, vanilla, and egg beating well.
Mix the dry ingredients into the wet ingredients, then add the oats mixing until just combined. Add blueberries, mixing again until they are evenly distributed.
Place in a donut pan, evenly spreading the mixture. Cook at 375 for roughly 12-16 minutes. *Let cool before removing from the pan.
The steel cut oats give the sconuts an awesome chewy texture. Enjoy!
are formed by conscious choices that soon become unconscious ways of life. The good news is you have full control over this!
Lynnel is a Holistic Nutritionist, Director of the NutraPhoria School of Holistic Nutrition, Author, and Motivational Speaker. Click HERE to learn more.
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