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–+ servings
Wild Blueberry Almond Energy Bites
Kymberley

Wild Blueberry Almond Energy Bites

5 from 1 vote
Small-size balls of oats and flavor, offer enough sweet taste to satisfy your cravings with a healthy protein-packed indulgence that packs a serious punch in an energy bite that's super satisfying when you need it the most.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings: 15
Course: Breakfast, Dessert, On-the-Go, Snack
Cuisine: American
Calories: 119
Ingredients Equipment Method Nutrition
Cook Mode

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Ingredients
 
 

Wild Blueberry Almond Energy Bites
  • 1 cup gluten-free Old-Fashioned Rolled Oats Not instant
  • ⅓ cup Slivered Almonds
  • ⅓ cup unsweetened shredded Coconut
  • 1 tablespoon ground Flaxseed
  • ½ cup Almond Butter
  • ¼ cup Honey
  • 1 tablespoon Chia Seeds
  • ⅓ cup Wild Dried Blueberries
  • 1 tablespoon Coconut Oil used on hands to form/roll the bites
Flavor Option: Chocolate Peanut Butter Energy Bites
  • 1 cup gluten-free Old-Fashioned Rolled Oats Not instant
  • ⅓ cup Slivered Almonds
  • ⅓ cup unsweetened shredded Coconut
  • 1 tablespoon ground Flaxseed
  • ½ cup Peanut Butter
  • ¼ cup Honey
  • 1 tablespoon Chia Seeds
  • ⅓ cup gluten-free Milk Chocolate Morsels
  • 1 tablespoon Coconut Oil used on hands to form/roll the bites
Nut-Free Option: Nut Free Cranberry Pumpkin Seed Energy Bites
  • 1 cup gluten-free Old-Fashioned Rolled Oats Not instant
  • ⅓ cup roasted Pumpkin Seeds
  • ⅓ cup Dates pitted and chopped
  • 1 tablespoon ground Flaxseed
  • ½ cup Soynut Butter
  • ¼ cup Honey
  • 1 tablespoon Chia Seeds
  • ⅓ cup dried Cranberries chopped
  • 1 tablespoon Coconut Oil used on hands to form/roll the bites
  • Optional - 1/2 Teaspoon Pumpkin Pie Spice

Equipment

Nutrition

Calories: 119kcalCarbohydrates: 12.2gProtein: 3.2gFat: 6.8gSaturated Fat: 1.2gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 3.5gTrans Fat: 0gCholesterol: 0mgSodium: 6.4mgPotassium: 165.9mgFiber: 2.2gSugar: 6.3gVitamin A: 0.1IUVitamin C: 0.4mgCalcium: 44.3mgIron: 0.7mg

Method
 

STEP 1
  1. Preheat oven to 325ºF
  2. Combine oatmeal, almonds, and coconut in a bowl, stir to combine, then spread on a cookie sheet. Place in the preheated oven, stir the mixture after five minutes, and continue baking for 8-10 minutes or until the mixture begins to toast and lightly brown.
  3. Remove from the oven and allow the mixture to cool.
For the Wild Blueberry Almond Energy Bites - Follow Step 1 above.
  1. In a medium bowl, microwave the almond butter for 20-30 seconds on high heat until it turns runny.
  2. Add in the honey, ground flaxseed, chia seeds, blueberries, and baked mix into the bowl, stirring to mix.
  3. Use a spoon or small cookie scoop to measure the mixture for each bite. Form the bites into a ball by using a small amount of coconut oil on the palms your hands to roll.
  4. Refrigerate in an airtight container for up to one week or freeze for up to three months.
For the Chocolate Peanut Butter Energy Bites - Follow Step 1 above.
  1. In a medium bowl, microwave the peanut butter for 20-30 seconds on high heat until it turns runny.
  2. Add in the honey, ground flaxseed, chia seed, and baking mix into the bowl, stirring to mix. *Let the mixture cool slightly before adding in the chocolate chips, stir to combine.
  3. Use a spoon or small cookie scoop to measure the mixture for each bite. Form the bites into a ball by using a small amount of coconut oil on the palms your hands to roll.
  4. Refrigerate in an airtight container for up to one week or freeze for up to three months.
For the Nut-Free Cranberry Pumpkin Seed Energy Bites
  1. In a medium bowl, microwave the Soynut butter for 20-30 seconds on high heat until it turns runny.
  2. Add in the honey, pumpkin seeds, chia seed, cranberries, dates, ground flaxseed, oatmeal, and spice into the bowl, stir to combine.
  3. Use a spoon or small cookie scoop to measure the mixture for each bite. Form the bites into a ball by using a small amount of coconut oil on the palms your hands to roll.
  4. Refrigerate in an airtight container for up to one week or freeze for up to three months.

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