No-Knead Oat, Nut & Seed Rolls with Dried Cranberries

I’m completely obsessed with these easy oat breakfast (or snack) rolls. They take a few minutes to make and are so yummy, I can’t stop eating them. No yeast required and just a small handful of nourishing ingredients. My No-Knead Oat, Nut & Seed Rolls with Dried Cranberries are gluten free and provide fiber from the oats, pecans, sunflower seeds, and dried cranberries. They get a nice kick of flavor from the honey and orange zest. Nibble on one as you sip your morning cup of tea or coffee. You can thank me later!

Liz Weiss

No-Knead Oat, Nut & Seed Rolls with Dried Cranberries

I make these rolls every week. I love them with breakfast, snack on them, and serve 'em with salads. So versatile and simple to make. And of course, I appreciate the fiber, healthy fats, and slightly sweet flavor in every bite.

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Servings: 6

Cuisine: Breakfast

Ingredients Method

Ingredients

  

1x2x3x?

• 1 cup old fashioned oats
• 1 1/2 teaspoons baking powder
• 1/4 generous teaspoon kosher salt
• 3 tablespoons chopped pecans
• 3 tablespoons roasted sunflower seeds or pumpkin seeds
• 3 tablespoons dried cranberries or tart cherries
• 1 cup low-fat plain yogurt not Greek style
• 1 tablespoon honey
• 1/2 teaspoon orange zest

Method

 

1. Preheat the oven to 350°F. Spray a baking sheet with nonstick spray or line with parchment paper and set aside.
2. Place the oats in a blender or mini food processor and blend into a flour texture.
3. Place in a bowl with the baking powder and salt. Whisk to combine. Stir in the nuts, seeds, and dried fruit until combined.
4. Stir in the yogurt, honey, and orange zest until a dough forms. Let rest 10 minutes.
5. Use a 1/4-cup cookie scoop to arrange 6 dough balls onto the baking sheet. Bake until the bottoms are golden, 20 to 22 minutes.

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