No-Knead Oat, Nut & Seed Rolls with Dried Cranberries
Cuisine: Breakfast
Serves: 6
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.
  • 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
  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 ¼-cup cookie scoop to arrange 6 dough balls onto the baking sheet. Bake until the bottoms are golden, 20 to 22 minutes.
Recipe by Lizs Healthy Table at