- 2 cups Morama Oat Flour
- ½ cup brown or coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 cup warm vegetable milk (coconut, soy, almond, etc.)
- 2 tbsp coconut oil, melted
Preheat the oven to 350 F / 180 ° C
In a medium bowl, mix all the dry ingredients.
Add the vegetable milk, mix. Add the coconut oil and mix again until well combined. Let it rest for 10-15 minutes.
Transfer the batter to a piping bag or ziploc bag. If you are using a ziploc bag, cut off one of the corners to make it a pastry bag (keep the cut small).
Line a baking tray with a silicone mat or waxed paper. Squeeze droplets / circles of batter on the tray, leaving a little space between them. The recipe makes about 2 or 3 batches, depending on the size of the tray used.
Bake for 12-15 minutes. Turn the tray halfway through, so that the droplets that are closer to the back wall of the oven do not burn and all cereal has a uniform color. Be careful: they cook very quickly, so keep an eye on the time).
Remove from the oven, let cool and store in an airtight container or bag.