These little nuggets are as good as stolen bits of cookie dough, serepticiously swiped from the bowl. Made from gluten-free oats, cinnamon, cranberries, maple syrup and crunchy almond butter, there’s also a little flaxseed for Omega-3s and cinnamon to stabilize the metabolism. Oatmeal cranberry energy bites are a bite size nutritional bomb.
Basically, you just throw everything into a mixing bowl and stir it up. Heat the almond butter to help it thin out and mix well with the dry ingredients. Use a cookie scoop or two teaspoons to portion out and then roll the energy bites between the palms of your hands. Place them on a parchment-lined cookie sheet and freeze for 30 minutes or refrigerate for 1-2 hours. Once they’re chilled, I transfer to a freezer bag or tightly sealed container.
Bite into one of these round morsels and you’ll realize why I’m addicted and try to keep them stocked in our freezer. They satisfy a cookie craving, but with a serious nutritional punch. When I’m about to have an energy crash in the afternoon, I’ll grab one of these for protein and a little healthy carb boost. The trick is to hold off after 1 or 2.
Oatmeal Cranberry Energy Bites
I like to keep these bite size snacks in the freezer for a quick afternoon pick-me-up or afterschool treat. They are also perfect for a protein-packed breakfast on the go. If you have nut allergies, replace the almond butter with sunflower seed butter. My favorite gluten-free oats are made by Bob's Red Mill, but any type will work.
- 1 ½ cups gluten-free old fashioned oats
- 1 cup unsweetened dried cranberries
- ¼ cup ground flaxseed
- ¼ cup raw honey
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ cup unsweetened almond butter
- Line a baking sheet with parchment paper.
- In a medium size mixing bowl, stir together the oats, cranberries, flaxseeds, honey, maple syrup and cinnamon. Make sure the ingredients are mixed well.
- Spoon the almond butter into a microwave safe bowl and heat for 30 seconds in the microwave to melt and soften, stopping once halfway through to stir.
- Pour the almond butter over the oat mixture and stir until well combined.
- Use a cookie scoop or two teaspoons to portion out the energy bites, rolling them between the palms of your hands to form a ball. Repeat with the remaining dough to fill the baking sheet, you should have about 30-35 energy bites.
- Cover the baking sheet with plastic wrap and refrigerate for 1-2 hours. Once they are chilled and firm, transfer them to a freezer bag or storage container with a tight fitting lid. Store them in the freezer for up to a month.
Recipe adapted from the Happy Family Organic Superfoods Cookbook, by Shazi Visram.