Coconut oil apricot oatcakes with lemon and cinnamon
Coconut oil apricot oatcakes with lemon and cinnamon are a wholesome treat that combines oats, sweet apricots, zesty lemon, and aromatic cinnamon. These easy-to-make oatcakes are baked until golden brown, perfect for breakfast or a snack.
Cook time 10 min
Prep time 5 min
Ingredients:
1 cup oats1 tbsp coconut oil
3 dried apricots
1 tsp lemon zest
1 tbsp cinnamon
1/2 cup water
Coconut oil apricot oatcakes with lemon and cinnamon are a delightful and healthy treat perfect for breakfast or a snack. These oatcakes combine the hearty goodness of oats with the sweetness of dried apricots, the refreshing hint of lemon zest, and the warmth of cinnamon. They are easy to prepare and require just a handful of wholesome ingredients.
Instructions:
- Start by finely chopping the dried apricots.
- Grate the lemon to obtain 1 tsp of lemon zest.
- In a medium-sized mixing bowl, combine the oats, chopped dried apricots, lemon zest, and cinnamon. Mix well to ensure all the ingredients are evenly distributed.
- In a small microwave-safe bowl or over low heat on the stove, melt the coconut oil until it becomes a liquid.
- Pour the melted coconut oil over the oat mixture.
- Add the 1/2 cup water to the bowl.
- Stir well until all the ingredients are combined and the oats are evenly coated.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Using a spoon or your hands, scoop out portions of the mixture and shape them into small, flat discs or patties. Place them on the prepared baking sheet, leaving a little space between each one.
- Place the baking sheet in the preheated oven.
- Bake for 15-20 minutes, or until the edges of the oatcakes are golden brown and slightly crispy.
- Remove the oatcakes from the oven.
- Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Your coconut oil apricot oatcakes with lemon and cinnamon are now ready to be enjoyed. They make a perfect breakfast treat or a healthy snack.
Enjoy your freshly made coconut oil apricot oatcakes as a nutritious and tasty snack or breakfast option. These oatcakes are not only delicious but also packed with healthful ingredients, making them a great choice for those looking to indulge without guilt. Pair them with a cup of tea or coffee for a perfect start to your day!
Coconut oil apricot oatcakes with lemon and cinnamon FAQ:
Bake the oatcakes at 350°F (175°C) for 15-20 minutes, or until the edges are golden brown and slightly crispy.
The oatcakes are done when the edges are golden brown. You can also check for firmness; they should feel slightly firm to the touch.
Store leftover oatcakes in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze for up to 3 months.
Yes, you can substitute dried apricots with other dried fruits like raisins, cranberries, or figs. This will alter the flavor but still yield a tasty oatcake.
A standard baking sheet, approximately 18x13 inches, works best for these oatcakes. Line it with parchment paper to prevent sticking.
Tips:
- For a crunchier texture, lightly toast the oats in a dry pan before using them in the recipe.
- Chop the dried apricots finely to ensure they are evenly distributed throughout the oatcakes.
- If you prefer a sweeter taste, you can add a tablespoon of honey or maple syrup to the mixture.
- Allow the oatcakes to cool slightly before serving to ensure they hold together well.
- Store any leftover oatcakes in an airtight container to keep them fresh for several days.
Nutrition per serving
5 ServingsCalories 90kcal
Protein 2.24g
Carbohydrates 13g
Fiber 2.60g
Sugar 1.31g
Fat 3.77g
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