Heidi's Oatcakes

These RULE for kids - great for breakfast on the go, camping, weekends to make together with them.
3 Cups Oats
2 Cups Flour (whole wheat or spelt)
1/2 teaspoon Baking Powder
2 teaspoon salt (i like course sea salt)
1/4 cups flax seeds
3/4 cup chopped walnuts (or pumpkin or sunflower seeds)
1/3 cup coconut oil
1/3 cup butter
3/4 cup maple syrup
1/2 cup cane sugar (i use less, or none)
2 large eggs

Preheat oven to 325 and butter a muffin tin (or use muffin papers)
Combine oats, flour, baking powder, salt, flax seeds, and walnuts (pumpkin/sunflower) in a large mixing bowl.
In a small sauce pan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir until the butter melts and sugar has dissolved (but no longer).
Pour coconut mixture over oat mix. Stir a bit and add eggs and stir again until everything comes together in a wet dough.
Spoon them into muffin cups -they wont rise, so make them as big as you want them to be.
Bake for 25 minutes until the edges are deeply golden. I like to cook them a little less, so they are more gooey - longer will make them crispier (messier with kids).
Give them to kids in the car on the way to school and everyone is happy.