Vegan Crunchy Oats Biscuits
Indulge in the wholesome goodness of these Vegan Crunchy Oats Biscuits, a perfect balance of crispy texture, natural sweetness, and nourishing ingredients. Packed with rolled oats, whole wheat flour, and a hint of cinnamon, these plant-based treats are lightly sweetened with brown sugar and maple syrup, making them an ideal snack or breakfast on-the-go. The recipe is easily customizable with optional add-ins like chopped nuts or dried cranberries, elevating every bite with extra crunch and flavor. With just 15 minutes of prep and a quick bake time, these dairy-free and egg-free biscuits are not only easy to make but also stay fresh for up to a week, perfect for meal planning. Whether paired with your favorite tea or enjoyed as a midday energy boost, these biscuits are a satisfying, guilt-free delight that's sure to win over vegans and non-vegans alike.
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Recipe Information
Ingredients
- 200 grams Rolled oats
- 100 grams Whole wheat flour
- 100 grams Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon powder
- 100 milliliters Coconut oil (melted)
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 4 tablespoons Water
- 50 grams Chopped nuts (optional)
- 50 grams Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine rolled oats, whole wheat flour, brown sugar, baking powder, salt, and cinnamon. Stir well to mix the dry ingredients.
In a separate bowl, mix melted coconut oil, maple syrup, vanilla extract, and water until well combined.
Pour the wet mixture into the dry ingredients and stir until a dough forms. If using nuts and dried fruits, fold them into the dough at this point.
Scoop about one tablespoon of dough and shape it into a ball. Place it on the prepared baking sheet and flatten it slightly with your palm. Repeat with the remaining dough, spacing the biscuits about 1 inch apart.
Bake in the preheated oven for 15-20 minutes or until the biscuits are golden brown and firm to the touch.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once completely cooled, store the biscuits in an airtight container for up to a week.
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 397.2 g | 144% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 176.2 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2138 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
