3 cups gluten-free oats such as Bob's Red Mill, separated
2 Tablespoons chia seeds
1 tsp. baking soda
1 tsp. sea salt
2 tsp. cinnamon
1/3 cup slivered almonds
2 tsp. fresh orange zest
1 1/3 cups dried cranberries
3/4 cup So Delicious Coconut Milk
2 Tablespoons lemon juice
1/3 cup coconut oil, at room temperature
1/4 cup agave nectar
Preheat oven to 350 degrees F.
Prepare a muffin tin with nonstick baking spray.
Combine 2 cups of oats in a blender; pulse on high speed until mixture forms a flour consistency. Remove from blender; transfer to a large mixing bowl with remaining 1 cup of oats, chia seeds, baking soda, sea salt, cinnamon, almonds, orange zest and dried cranberries.
In a separate bowl, combine So Delicious Coconut Milk and lemon juice; set aside for 7 minutes, then add to the dry ingredients along with the coconut oil and agave nectar.
Mix well to combine; set aside for 5 minutes.
Transfer mixture into prepared muffin tins.
Bake for 30 minutes or until golden brown.
Remove from oven; set aside for 10 minutes to cool before serving.
Servings: 12 Serving Size: 1 Muffin Calories: 224.8 cal • Fat: 9.9 g • Protein: 3.8 g • Carb: 32.4 g • Fiber: 4.2 g • Sugar: 14.8 g • Sodium: 148.1 mg
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2012/12/19/gluten-free-orange-cranberry-oatmeal-muffins/