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Marisol’s Maple Oats Scones

Want to mix up your fall breakfast? We love these Maple Oats Scones, made with our Hearty Grains & Seeds by Marisol Cooks!

  • Servings: 8 scones
  • Prep Time: 15
  • Cooking Time: 15
  • Cooling Time: 5


  • 12 cup Hearty Grains & Seeds Hot Cereal Multi-serve bag
  • 112 cups almond flour
  • 12 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 egg
  • 1 teaspoon maple extract
  • 12 cup powdered sugar
  • 12 teaspoon maple extract
  • 12 to 1 tablespoon almond milk or water


  • Preheat oven to 350 Degrees. Line a baking sheet with parchment paper.
  • In a bowl, whisk together the almond flour, oats, baking soda, baking powder and salt.
  • In a small cup whisk the egg, maple syrup and maple extract. Pour the wet ingredients into dry ingredients and mix with a spatula until combined.
  • Place a sheet of parchment paper on flat surface and dump the dough on it. With you hands, form a disk about 6″ in size and 1/2″ thick. The dough will be wet and sticky, you can wet your hands for better handling.
  • Cut the disk into 8 pieces and transfer to the baking sheet. Reshape the scones if needed.
  • Bake for 15 minutes.
  • Transfer to a cooling rack and cool for 5 minutes.
  • In a small bowl add the powder sugar, maple extract and start by adding 1/2 tablespoon of almond milk and whisk. Add more milk until you get a smooth icing, then drizzle over the scones to taste.


  • You can totally use rolled Oats for this recipe and it will still be delicious. The texture may be slightly different.