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!
No-Knead Oat, Nut & Seed Rolls with Dried Cranberries
Author: Liz Weiss
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.
Ingredients
- 1 cup old fashioned oats
- 1½ teaspoons baking powder
- ¼ 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
- ½ teaspoon orange zest
Instructions
- Preheat the oven to 350°F. Spray a baking sheet with nonstick spray or line with parchment paper and set aside.
- Place the oats in a blender or mini food processor and blend into a flour texture.
- Place in a bowl with the baking powder and salt. Whisk to combine. Stir in the nuts, seeds, and dried fruit until combined.
- Stir in the yogurt, honey, and orange zest until a dough forms. Let rest 10 minutes.
- Use a ¼-cup cookie scoop to arrange 6 dough balls onto the baking sheet. Bake until the bottoms are golden, 20 to 22 minutes.
Did you do the nutritional analysis for one roll?
I did not do the analysis for the rolls. But if I were to do it (I’d use an online free analysis program), I’d analyze for one roll. Enjoy!
These are very close to a (scone) that a local bakery makes. There’s is a little smoother.
But they are going out of business and I think these will be a great substitute.
I am an RD in Mississippi and Extension Agent. I am going to put this recipe in my
April newsletter and of course list Lizz’s Healthy Table as the source.
Thanks. Yes! Please offer a link to your subscribers. Enjoy!
I plan on making these asap. They sound great!
Questions
-have you used walnuts? Would it make a difference vs pecans?
-could I use fresh frozen cranberries? I can put them in a dehydrator. Have you ever used fresh? I have lots of these. (instead of buying something else)
-or I could use raisins or currants? I have lots of these also.
Thanks for your thoughts…
I’d try the pecans for sure. That sounds like a great swap. I have not dehydrated cranberries before so I can’t comment on that, but I also love your idea of using raisins or currants. Enjoy!
Why isn’t Greek yogurt recommended?
I tested the recipe with plain yogurt. If you use Greek, they may turn out dry. If you want to try… I’d suggest adding a tablespoon or two of orange juice.