These strawberry-filled oat bites are a wholesome, gluten-free, dairy-free, and egg-free snack inspired by Bobo’s oatcakes. Made with simple ingredients like oats, maple syrup, and a strawberry jam filling, they’re perfect for meal prep, lunchboxes, or a healthy on-the-go breakfast.
There’s something nostalgic and comforting about a soft, jam-filled oat bite—and these homemade strawberry oat bites deliver just that. Inspired by the classic Bobo’s oatcakes, they’re made without gluten, dairy, or eggs, making them a great option for a variety of dietary needs.
Whether you enjoy them for breakfast, snack time, or tucked into a lunchbox, this Bobo's oatcake copycat recipe is as simple to make as they are satisfying to eat.
Why you'll love this recipe
- Wholesome ingredients
- Made with pantry staples
- Gluten-free, dairy-free, and egg-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Rolled oats - Also known as old-fashioned oats, choose certified gluten-free oats to keep things gluten-free.
Pure maple syrup - This refined sugar-free liquid sweetener acts as a binder and a sweetener.
Avocado oil - This oil is full of healthy fats and has a nice, neutral flavor. Substitute coconut oil if needed.
Almond butter - Use unsweetened almond butter. This ingredient adds protein and helps bind the oat cups. Substitute cashew butter if needed.
Strawberry jam or preserves - I like using a low-sugar jam option. You can substitute the strawberry for other flavors or skip the jam altogether and replace it with mini chocolate chips. This strawberry compote is delicious, too.
Pure vanilla extract - This gluten-free pantry staple rounds out the delicious flavor of these baked treats.
Baking soda, salt, and ground cinnamon
How to make oat bites
Before you start: Preheat the oven to 350°F (175°C). Grease 6 muffin cups in a muffin tin.
Step 1: Place all ingredients except the strawberry jam in the bowl of a food processor.
Step 2: Process on low to medium until you have smaller pieces of oats and a thick dough forms.
Step 3: Press half of the oat mixture into the bottom of 6 muffin cups. Spoon about 1 teaspoon of the strawberry filling into the center of each base.
Step 4: Cover with the remaining oat mixture, pressing down gently to seal the edges. Bake for 16-18 minutes. Allow it to cool for 10 minutes in the pan before removing it and transferring it to a wire cooling rack.
Variations
These filled oatmeal bites are easy to customize!
- Fill them with your favorite jam flavor!
- Use chocolate chips or chopped dark chocolate
- Use natural peanut butter instead of almond butter for a PB&J flavor
- Mix in your favorite nuts or seeds (sunflower seeds, almonds, walnuts, macadamia nuts)
Recipe tips
- Due to the sticky ingredients, this dough will be sticky. When assembling the oat bites, it helps to put a little cooking spray or oil on your fingertips.
- The oat bites are baked until the edges turn golden brown, and the middle will be a lighter color. If in doubt, check for doneness with a toothpick where it should be mostly clean
More healthy snack recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Healthy Oat Bites (Bobo's Copycat Recipe)
Ingredients
- 2 cups gluten-free rolled oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon optional, but recommended
- ⅓ cup maple syrup or honey (if not vegan)
- ¼ cup avocado oil or melted coconut oil
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 6 teaspoons strawberry jam
Instructions
- Preheat the oven to 350°F (175°C). Grease 6 muffin cups of a nonstick muffin tin.
- Add the gluten-free rolled oats, baking soda, salt, cinnamon, maple syrup, avocado oil, almond butter, and vanilla extract in the bowl of a food processor. Process on low to medium until you have smaller pieces of oats and a thick dough forms.
- Put half of the oat mixture into the bottoms of 6 muffin cups (about 2 tablespoons per muffin cup), so that it fills the bottom completely. The dough will be sticky; put some cooking spray or lightly wet your fingers to help with the stickiness.
- Make a slight indention with the back of a teaspoon in the middle of each cup. Spoon about 1 teaspoon of the strawberry filling onto the center indention of each base leaving room around the edges.
- Divide the remaining oat mixture and place on top of each muffin cup, pressing down gently to seal the edges.
- Bake for 16-18 minutes. Allow cups to cool for 10 minutes in the pan before removing and transferring to a wire cooling rack. Use a knife to help loosen the edges of the cups.
Notes
- Due to the sticky ingredients, this dough will be sticky. When assembling the oat bites, it helps to put a little cooking spray or oil on your fingertips.
- The oat bites are baked when the edges start to turn a golden brown and the middle will be a lighter color. If in doubt, check for doneness with a toothpick where it should be mostly clean.
Barb
Can these be made in mini form? I think it would be easier for lunches or snack time that way. If so how long to bake?
Tessa
Hi Barb! I think they probably could - I have not tried them in a mini muffin pan, but adjust baking time and my guess is it should.