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.
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from the Happy Family Organic Superfoods Cookbook, by Shazi Visram.