I’ve figured out out many things throughout the years. Eating a bowl of oatmeal while running is not one of them.
It’s pretty tough while driving, too.
So I came up with these oat biscotti instead. They fit in your purse, backpack, baggie, running pouch, you name it. No spoon required, and the milk, raisins and pecans are already included.
I’ve used oats two ways here, some ground, some whole for a crunchy, toothsome texture. Sure, you can eat these for a snack or dessert, too (hello, 4 p.m. tea-time), but I kept the ingredients wholesome and breakfast-worthy to make them ideal for running out the door–whether to the trail or car– at 7 a.m.
Just like your favorite bowl of oatmeal, you can vary the add-ins copious ways. For example, seeds (pepitas, sunflower seeds, chia seeds, hemp seeds) or any other nuts in place of the pecans, or other dried fruits (think cherries, cranberries, chopped dried apricots or prunes) in lieu of the raisins. For the purist, eschew nuts and fruit altogether.
Happy baking, and eating! Oh, an enjoy the rest of the weekend!
- 2-1/4 cups rolled oats (old-fashioned or quick-cooking), divided
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅔ cup chopped pecans
- ⅔ cup raisins
- ½ cup coconut sugar or packed light brown sugar
- ½ cup plain nondairy or dairy milk
- ½ cup flaxseed meal (ground flax seeds)
- 2 tablespoons virgin coconut oil, melted, or vegetable oil of choice
- 1 teaspoon vanilla extract
- Preheat oven to 325°F. Line a large baking sheet with parchment paper
- In a food processor or high speed blender, process 1 and ¾ cups of the oats into a fine flour; transfer to a large bowl. Whisk in the baking powder, baking soda, salt and remaining ½ cup oats. Stir in the pecans, raisins and sugar.
- In a large bowl, whisk together the milk, flaxseed meal, oil and vanilla until blended. Let stand 5 minutes to thicken. Add to the oat mixture, stirring until well-blended. Divide dough in half.
- Place dough on prepared baking sheet and, using moistened hands, shape into two parallel 12- by 2-inch rectangles, spaced about 3 inches apart.
- Bake in preheated oven for 25 to 30 minutes or until golden and center is set. Let cool on pan on a wire rack for 15 minutes. Reduce oven to 300°F
- Cut rectangles crosswise into ¾-inch slices. Place slices, cut side down, on baking sheet. Bake for 15 minutes or until edges are dark golden. Let cool on pan for 1 minute, then transfer to wire racks to cool completely.
Storage: Store the cooled biscotti in an airtight container at room temperature for up to 1 week.