Oats, oats, oats.
That’s fun to say.
(Elf, anyone? When Will Ferrell goes, “Francisco…Francisco. That’s fun to say!”)
But really, oats are just as much fun as they are to eat.
Last week for the Bachelorette, some friendsicles of mine came over to watch. After all, the hometowns episode is a big one!
I wanted to make something sweet, but without too much butter. And I had a big ol’ bag of oatmeal that I was ready to make a dent in. So, I set out looking for an oat-y treat. The internet served me well, as I came across this.
And I decided to incorporate my plethora of almonds into this concoction. So, I ground some almonds in my food processor, into an almond meal- instead of using an oat flour.
Now. I do have to offer up a word of caution. These cookies are more like gooey goodness. They are deeee-licious. But they do not hold their form tremendously well. But that kind of adds to their allure. Ooey gooey sweetness. With a fork. And napkins.
It melts in your mouth.
1/2 c. olive oil
1/3 brown sugar
1 tsp. vanilla
3/4 c. almond meal
1 1/2 c. gluten free oats
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. baking soda
1 c. frozen blueberries
Preheat oven to 350 degrees. Plop olive oil and brown sugar into a large mixing bowl.
Whisk the egg and vanilla in.
If you don’t have almond meal, you can make it. Grind 1 cup dry almonds.
Grind until just made into a meal. Be careful not to overdo it into a butter.
And mix it up all good!
Mix the blueberries in gently.
Scoop onto a baking sheet and bake for 13 minutes.