- Calories: 60
- Protein: 2 g
- Total Fat: 4 g
- Unsaturated Fat: 3.5 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 5 g
- Dietary Fiber: 1 g
- Total Sugar: 2 g
- Natural Sugar: 1 g
- Added Sugar: 1 g
- Sodium: 10 mg
These energy bites hit the trifecta—they’re quick to make, delish to eat and bursting with wholesome ingredients to put pep in your step and a smile on your face. Not to mention, the no-bake instruction allows you to recruit the kids to help with prep, which makes it a fun family affair.
- Prep time
- Total Time
- • 1 cup old-fashioned rolled oats (not quick-cooking oats)
- • 2 tablespoons cocoa powder
- • 2 tablespoons ground flaxseeds (also called flaxseed meal)
- • 2 teaspoons chia seeds
- • ¼ teaspoon kosher salt
- • ½ cup plus 2 tablespoons almond butter or peanut butter*
- • 1 tablespoon hot water
- • 3 tablespoons maple syrup
- • 1 teaspoon vanilla extract
- • Pinch of cinnamon (optional)
- • 2 tablespoons mini semi-sweet or dark chocolate chips (optional)
*If some of the oil has separated to the top of your nut butter jar, be sure to mix it back into the nut butter before measuring. Also, if your nut butter is stiff (versus soft and mushy), microwave it for ~20 seconds before adding to the oat mixture. I like to mist my measuring cups/spoons with nonstick oil spray before adding the nut butter, so it glides out seamlessly and doesn’t stick.
In a mixing bowl, add the oats, cocoa powder, ground flaxseeds, chia seeds and salt, and whisk to combine.
In a separate mixing bowl, stir together the nut butter, hot water, maple syrup, vanilla extract and cinnamon (if using).
Add the dry “oat mixture” into the wet “nut butter mixture” bowl, and using a rubber spatula, mix until well combined (it will form into a batter that resembles stiff cookie dough). Shape into 20 to 25 (1-inch) balls. It’s about 1 tablespoon worth, a bit smaller than golf ball size.
Store in an airtight container in the refrigerator.
For an extra kick, try my Espresso Energy Bites.