But based on our own research and experience, it seems certified gluten-free oats make this recipe gluten-free. This is somewhat controversial as some believe even certified gluten-free oats to be troublesome for those with gluten sensitivities and celiac disease. They may also be more difficult to digest. Ingredients 3/4 cup almond flour or almond meal 3/4 cup rolled oats 1/4 cup finely shredded (desiccated) unsweetened coconut (or you could try and sub more. Preheat oven to 350 degrees F (176 C) and line a muffin tin with 8 paper liners (amount as original recipe is written // adjust if altering batch size).

In a medium mixing bowl, whisk together the sugar and melted coconut oil until thoroughly combined. They will take longer, require more liquid, and probably won’t be quite as soft. Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Though we haven’t tried it, some people report success using steel cut oats to make overnight oats.

We prefer using rolled oats to make overnight oats, but you can use quick oats – they will just be softer. To heat, microwave for ~45-60 seconds (just ensure there’s enough space at the top of your jar to prevent overflowing), or transfer to a saucepan and heat over medium heat until warmed through. Overnight oats can be prepared up to 2-3 days in advance, sometimes longer.

Minimalist baker almond meal cookies