Inspired by a local favorite
These chewy, bite-sized sweet treats are inspired by a local gem called "honey bunches" that I first discovered at a coffee shop while in college. During the pandemic, I took it upon myself to make my own version, since I wasn't going to be frequenting any coffee shops for a while. These are so easy to whip up, which is ideal because they're also easy to gobble up.
Honey Bunches
Makes 24 honey bunches
Ingredients:
1 1/2 cups oats (either quick or old fashioned will work)
1 cup unsweetened shredded coconut
1/4 tsp. salt
1 teaspoon ground cinnamon
1/2 cup unbleached all-purpose flour
1/2 cup (1 stick) salted butter
1/4 cup light brown sugar
1/2 cup honey
1/2 teaspoon vanilla extract
2 tablespoons ground flax seed (optional)
cooking spray for greasing
Key Supplies: mixing bowl, mixing spatula, mini muffin pan (for 24 mini muffins)
Directions:
Grease a mini muffin pan and preheat the oven to 350 degrees Fahrenheit.
In a microwave safe bowl or over the stovetop, melt the stick of butter.
Combine melted butter with all other ingredients in a mixing bowl until well combined. The mixture will be pretty loose.
Spoon into the mini muffin pan, filling each cup to the top and pressing down gently. There should be enough for the whole pan of 24.
Bake at 350 degrees for about 14-16 minutes, until golden. Keep an eye on them in the last few minutes, as some ovens run hot and may lead to a shorter cook time.
Once cooled, these can be stored at room temperature in a tightly sealed container.
The optional flaxseed is something I like to add to a lot of baking recipes--they add a little extra nuttiness and some good-for-you fiber and omega-3s. I'd like to experiment sometime with adding finely chopped nuts and subbing in almond flour as well for a gluten free option, so I'll let you know how that goes!
As always, here are some more fun photos of the finished product. :)
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