Homemade Chewy Fruity Breakfast Bites (Gluten & Egg Free)

Perfect for busy mornings, these protein-rich breakfast bites pack wholesome ingredients into a convenient, portable snack.

Key Benefits:

• Ready in 30 minutes with simple pantry ingredients
• Perfect make-ahead breakfast for 4 people (16 bites total)
• Naturally gluten-free and egg-free
• Customizable with your favorite fruits and nuts

Your Breakfast Solution

Getting a nutritious breakfast while rushing out the door can be challenging. These chewy fruity breakfast bites solve that problem. Made with oats, dried fruits, and seeds, they provide sustained energy without gluten or eggs.

Nutrition Facts (per serving – 2 bites)

Nutrient	Amount
Calories	180
Protein	6g
Fiber	4g
Sugar	8g
Fat	9g

What You’ll Need

Ingredients (Makes 16 bites – 4 servings)

Ingredient	Amount	Notes
Gluten-free rolled oats	2 cups	Not quick oats
Mixed dried fruit	1 cup	Cut into small pieces
Ground flax seeds	¼ cup	Pre-ground or grind yourself
Chia seeds	2 tablespoons	Whole seeds
Almond butter	½ cup	Room temperature
Pure maple syrup	⅓ cup	Room temperature
Vanilla extract	1 teaspoon	Pure vanilla recommended
Cinnamon	1 teaspoon	Ground
Salt	¼ teaspoon	Fine sea salt

Equipment

• Food processor or blender
• Large mixing bowl (at least 4-quart capacity)
• Mini muffin tin (16 cups)
• Measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup)
• Measuring spoons (1 tablespoon, 1 teaspoon, ¼ teaspoon)
• Rubber spatula
• Wire cooling rack
• Paper towels
• Small bowl for wet ingredients
• Whisk
• Kitchen scale (optional but helpful)

Substitutions

• Replace almond butter with sunflower seed butter for nut-free option
• Swap maple syrup with honey (if not vegan)
• Use any combination of dried fruits
• Certified gluten-free oats if celiac

Detailed Step-by-Step Instructions

Before You Start (5 minutes)

1. Read through the entire recipe first
2. Get all ingredients and equipment out
3. Check that you have enough time (40 minutes total)
4. Clear and clean your counter space
5. Wash your hands thoroughly with soap and water

Kitchen Setup (5 minutes)

1. Position your oven rack in the middle
2. Preheat oven to 350°F (175°C)

• Allow at least 10 minutes for preheating
• Use an oven thermometer if you have one

1. Set out all ingredients on counter

• Group wet ingredients together
• Group dry ingredients together

1. Line mini muffin tin

• Use paper liners OR
• Lightly grease with oil using paper towel

Ingredient Preparation (10 minutes)

1. Check dried fruit size

• Fruit pieces should be no larger than a raisin
• If using larger fruits like apricots:
  • Cut into small pieces with clean scissors
  • Pieces should be about ¼ inch

1. Bring almond butter to room temperature

• If cold, microwave for 10 seconds
• Stir well

1. Measure all ingredients

• Use proper measuring cups for dry ingredients
• Level off each measure with flat edge
• Place in separate bowls
• Label if helpful

Making Oat Flour (5 minutes)

1. Set up food processor

• Ensure blade is secure
• Check lid is locked

1. Add 1 cup oats to processor

• Don’t overfill
• Leave room for movement

1. Process oats

• Pulse 10-15 times first
• Then run continuously for 30 seconds
• Stop and check texture
• Should feel like fine flour
• Process another 15 seconds if needed

1. Transfer to large mixing bowl

• Use rubber spatula to get all flour
• Don’t waste any in processor

Mixing Dry Ingredients (5 minutes)

1. Add to bowl with oat flour:

• Remaining whole oats (1 cup)
• Ground flax seeds
• Chia seeds
• Cinnamon
• Salt

1. Whisk dry ingredients

• Use whisk or fork
• Mix for 30 seconds
• Break up any clumps
• Should look uniform

1. Add prepared dried fruit

• Sprinkle evenly
• Break up any stuck pieces

1. Make a well in center

• Push ingredients to sides
• Well should be about 3 inches wide

Combining Wet Ingredients (5 minutes)

1. In separate small bowl combine:

• Room temperature almond butter
• Maple syrup
• Vanilla extract

1. Whisk wet mixture

• Whisk for 1 minute
• Until completely smooth
• No almond butter streaks
• Should be pourable

Making the Dough (10 minutes)

1. Pour wet into dry ingredients

• Pour into well center
• Scrape bowl with spatula

1. Mix gradually

• Start from center
• Pull dry into wet slowly
• Use folding motion
• Be patient, don’t rush

1. Check consistency

• Should hold together when squeezed
• Not too sticky or dry
• If too dry: add 1 tablespoon maple syrup
• If too wet: add 1 tablespoon oat flour

1. Final mix

• Use hands if needed (wash first)
• Ensure no dry spots
• Should feel like thick cookie dough

Filling Muffin Tin (5 minutes)

1. Prepare for filling

• Have muffin tin ready
• Use 2-tablespoon measure
• Keep spatula nearby

1. Scoop dough

• Fill each cup about ¾ full
• Use exactly 2 tablespoons each
• Level off each scoop

1. Press dough

• Gently press center with finger
• Don’t compact too hard
• Should be even with tin rim

1. Clean edges

• Wipe any spills
• Ensure cups are neat

Baking Process (12-15 minutes)

1. Place in oven

• Center rack
• Rotate pan halfway through

1. Set timer for 12 minutes
2. Check doneness

• Edges should be golden
• Top should be firm
• Not dark brown

1. Additional time if needed

• Add 1-2 minutes
• Check every minute
• Don’t overbake

Cooling & Storage (15 minutes)

1. Remove from oven

• Use oven mitts
• Place on heat-safe surface

1. Initial cooling

• Leave in tin 5 minutes
• Set timer to be exact

1. Transfer to rack

• Use spatula if needed
• Be gentle
• Space bites apart

1. Complete cooling

• Wait 30 minutes minimum
• Should be room temperature
• Test by touching bottom

Troubleshooting

• Too crumbly?
• Add 1 tablespoon almond butter
• Mix well
• Test consistency
• Add another if needed
• Too wet?
• Add 1 tablespoon oat flour
• Mix completely
• Check texture
• Repeat if needed
• Not sweet enough?
• Drizzle with maple syrup
• Add 1 teaspoon at a time
• Mix well between additions
• Burning too quickly?
• Lower oven temperature 25°F
• Move rack down one level
• Check at 10 minutes
• Sticking to pan?
• Let cool longer in tin
• Use better quality liners
• Grease liners lightly

Variations

• Berry Blast
• Add ½ cup freeze-dried berries
• Mix in 2 tablespoons white chocolate chips
• Reduce other dried fruit to ½ cup
• Tropical
• Use ½ cup dried mango
• Add ¼ cup coconut flakes
• Include 2 tablespoons chopped macadamia
• Chocolate Cherry
• Mix in ⅓ cup cacao nibs
• Use ½ cup dried cherries
• Add ¼ teaspoon almond extract
• Savory
• Reduce maple syrup to ¼ cup
• Add 1 tablespoon herbs (thyme, rosemary)
• Include ¼ cup pumpkin seeds

Storage & Reheating

• Counter Storage
• Use airtight container
• Layer with wax paper
• Good for 3-4 days
• Keep away from heat/sun
• Refrigerator
• Store up to 1 week
• Use sealed container
• Bring to room temp before eating
• Freezer
• Freeze up to 3 months
• Double wrap in plastic
• Label with date
• Thaw overnight in fridge
• Reheating Tips
• Best at room temperature
• Microwave 10-15 seconds if desired
• Don’t overheat – will dry out

Safety Notes & Tips

• Allergy Safety
• Check all ingredients for cross-contamination
• Use certified gluten-free oats for celiac
• Label clearly if giving as gifts
• Keep separate from other baked goods
• Kitchen Safety
• Wash hands frequently
• Clean all surfaces before starting
• Use oven mitts properly
• Keep children supervised
• Ingredient Tips
• Check expiration dates
• Store nuts/seeds in fridge
• Use fresh spices
• Don’t substitute ingredients without research
• Quality Control
• Check fruit for moisture
• Test oven temperature
• Rotate pans while baking
• Cool completely before storing