Ingredients
Equipment
Method
Prepare the oat flour and greens
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- Place the rolled oats in a blender or food processor and pulse until they form a fine oat flour (about 20–30 seconds). Transfer to a medium mixing bowl.
- Add the packed fresh spinach and pulse briefly in the blender with the grated apple and the egg until the mixture is evenly chopped but not liquefied; you want small green flecks and apple pieces.
Mix and form the dough
- To the oat flour bowl, stir in the ground flaxseed, melted coconut oil, plain yogurt, unsweetened applesauce and the blended apple-spinach-egg mix. Add optional parsley and cinnamon if using.
- Stir until a thick, slightly sticky dough forms. If it feels too dry, add 1 tablespoon warm water at a time until it holds together; if too wet, add 1–2 tablespoons oat flour.
- Spoon rounded teaspoons of dough onto the prepared baking sheet (or press into a small cookie cutter or mini muffin tin) leaving a little space between bites; you should get about 18 small bites.
Bake and finish
- Bake in the preheated oven for 16–18 minutes, or until the edges are lightly golden and the centers are set.
- Remove from oven and let the bites cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. If using yogurt topping, wait until fully cooled before adding a small dollop of plain yogurt on top.
- Store cooled bites in the refrigerator for up to 5 days or freeze up to 3 months (see storage notes).
