YIELD: Makes 36 to 40 cups
2 cups – old-fashioned oats , (certified gluten free optional)
1 cup – coarse almond meal
1/2 cup – shredded coconut (unsweetened)
1 tsp. – ground cinnamon
1/4 tsp. – kosher salt
1/4 cup – coconut oil, melted
1/4 cup + 2 T – honey, divided
2 tsp. – vanilla extract
1/2 cup – almond butter
strawberry jam (or favorite jam)
Preheat oven to 325°F. Spray 2 nonstick mini muffin tins with coconut oil.
In a large bowl, add oats, almond meal, coconut, cinnamon, and salt. Stir to combine.
In a small bowl, whisk together melted coconut oil, 1/4 cup honey, and vanilla extract. Pour the mixture over the oats and fold to combine, making sure the oat mixture is evenly coated.
Fill the mini muffin cups with 1 T of the oat mixture, pressing down firmly with the back of the tablespoon to create a shallow depression in each cup.
Bake for 15-18 minutes, or until the cups are golden brown. Remove from the oven and allow the cups to cool for 10 minutes. Using a butter knife, gently run the knife around the cups to release them from the mold. Allow them to cool completely on a wire rack.
In a small bowl, mix almond butter with remaining 2 T of honey. Fill each cup with a scant teaspoon of almond butter. Top with a small dollop of jam.
Store in an airtight container in the refrigerator for up to 7 days.