I’ve been eating oats like they’re going out of style.
So basically, on this detox, I can’t eat gluten or dairy or sugar. Which would be totally cool if I wasn’t craving scones all the time. (And pancakes, duh. But that’s a given.) Hello, heavenly combination of flour, butter and/or heavy cream and sugar. Ughhhh.
But on a Sunday afternoon when I felt like I was about to climb a wall without a carb fix, I remembered this technique on one of my favorite vegan blogs, Oh She Glows, where Angela freezes coconut oil, which acts like cold butter, which she cuts into biscuits. And voila, vegan biscuits!
I stole her technique. I was desperate. I melted some coconut oil, froze it, and then smashed it into my oat-y mixture of oat flour, oats, and…a little bit of whole wheat flour. I had to. There was no gluten and the oats just weren’t sticking together.
Yes. I cheated.
But really, you’ll see how LITTLE flour I used (and I only ate 2!) and you’ll be like pshh whatEVER. Plus, I have a much juicier cheating story to tell you, but that will have to wait.
Sorry these aren’t pancakes. They’re still oat-y and slightly crumbly and just barely coconut-kissed. Like an oatmeal cookie, but thicker and with a more substantial chew. If you like oats, these are the oat-y baked goods of your dreams. I imagine they’d be slightly more cookie-like with chocolate chips, but hel-lo, I can’t eat those! Who do you think I am?
Tips: If your coconut oil is rock solid from being stored in the fridge (like mine was), try putting the container (only if it’s glass/oven safe!) in the oven while its preheating for 5-7 minutes. Once it’s liquid, measure out 3 tablespoons and pour it onto a sheet of wax paper lining a loaf pan or some other container with a small surface area (to keep it from spreading too thin), then freeze for 10-20 minutes until solid. If your coconut oil is already room temperature and spreadable, you can just spread away on a sheet of wax paper (about 1/2″ thick) and freeze for 5-10 minutes.
Oatmeal Cookie Scones
- 3 tablespoons coconut oil preferably room temperature
- 1/4 cup milk
- 1 tablespoon chia seeds
- 1/2 teaspoon vanilla
- 3 tablespoons maple syrup
- 3/4 cup oat flour or 3/4 rolled oats, ground into a powdery consistency
- 1/2 cup rolled oats
- 1/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Preheat oven to 400 degrees F. Prepare coconut oil by spreading in a 1/2? layer on a sheet of wax paper and freezing for 10 minutes (see notes if oil is solid), until solid.
- Combine chia seeds with milk, vanilla and maple syrup and let stand for 5 minutes. Whisk dry ingredients together. Remove frozen coconut oil and use a knife to shatter into small pieces (imagine you’re cutting really hard butter into pie dough). Stir into the dry ingredients. Add chia mixture to dry ingredients and stir to combine. Dough will be crumbly and on the dry side, but keep incorporating all the dry bits with your fingers until you have a doughy mass. You can add a tablespoon or so of milk if dough is still cracking.
- Roll the dough into a circle about 1.5? thick and 6-7? in diameter (I did this on the cookie sheet). Cut into 8 triangles. Spread over cookie sheet and bake for 12-14 minutes or until lightly browned and slightly resistant to the touch. Cool for five minutes and scarf down with jam, honey, almond butter, maple syrup, peanut butter, etc.
Did you try this recipe?Tag @thepancakeprincess on Instagram!