The yummiest Healthy Breakfast Mini Pies! Full of clean, everyday ingredients, refined sugar free, and so easy to make.
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.
You can use raspberry or strawberry jam instead of blueberry if preferred.