Healthy Breakfast Mini Pies
Healthy breakfast mini pies comin’ in hawt!
These cute little pies are so delicious. They consist of 100% clean ingredients, and make for the perfect healthy breakfast or dessert. It’s what you get when you take some oatmeal flour, sweeten it with dates, add some peanut buttery goodness, & top it all with jam. YES PLZ. If you are a lover of the classic peanut butter + jelly combo these healthy breakfast pies will satisfy everything.
One of the things I’ve really been into lately is subbing dates for sugar as a sweetener in my dessert recipes. Dates require a little more effort than using regular sugar, but I’m really impressed with the sweetness and texture it develops in recipes! It’s quite possibly the most genius substitute for brown sugar (because of it’s softening abilities). So these healthy breakfast mini pies were another try at using dates as the sugar swap, and they were a complete success. Drew and I can’t stop making them.
They’re a perfect healthy breakfast or snack option for when you are on the go. All I can say is, you’ll most likely be going…back for more.
- 2 1/2 cups old-fashion oatmeal (blended into oat flour)
- 3/4 cup peanut butter, creamy
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch cinnamon
- 1 tsp vanilla extract
- 2 Tbsp coconut oil, melted
- organic blueberry jam
- 8 dates, pitted
Preheat oven to 350F.
In a food processor or high-powered blender, puree dates with melted coconut oil.
In large bowl, mix oat flour, baking powder + soda, and cinnamon. Add date puree, vanilla extract, peanut butter, and eggs. Mixture should stick together when pinched between fingers but still slightly crumbly. Set aside 1 cup of oat mixture for later.
Line a muffin tin with baking cups. Divide each cup about half way with oat mixture. Press firmly with a back of a spoon to flatten and even out. You want them to be about 1/3 of the way full when packed down. Spread about 1 Tbsp of jam on top of each cup. Using the 1 cup set aside of mixture, crumble evenly over top jam.
Bake for 15 minutes or until lightly golden brown. Let cool for 10 minutes -- enjoy! Store in a sealed container at room temperature or refrigerated.