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Seed and Oat cakes - a gluten free healthy snack

Seed and Oat Cakes

Easy, nutritious, and potentially gluten free, these are my favorite everyday snacks. I make a batch nearly every weekend for snacking at work and home.
Course Snack
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 50 grams shelled pumpkin seeds / pepitas (4.5 T)
  • 60 grams sunflower seeds (4.5 T)
  • 20 grams chia seeds (2 T)
  • 25 grams flax seeds (2.5 T)
  • 25 grams sesame seeds (2.5 T)
  • 30 grams flaked or shredded coconut (2.5 T)
  • 100 grams rolled oats (1 cup)
  • 1/2 tsp kosher salt (2 g / 2.5 mL)
  • 25 grams oil (2 tbsp)
  • 84 grams honey (1/4 cup)
  • Optional: 3/4 cup dried fruit (175 mL)

Instructions

  1. Stir the seeds, oats, salt, honey and oil together (plus optional dried fruit), being sure to fully coat oats with the oil and honey.

  2. Spoon onto the lined baking sheet, about 2 tablespoons each. Push loose seeds and oats into the blobs, then press lightly to hold together.
  3. Bake 15-20 minutes.
  4. Cool completely before removing from baking sheet.

Recipe Notes

Adapted from San Francisco Chronicle's Seed and Oat Cluster recipe (which uses the Super Seed Raw Blend)