Loaded with seeds, grains, dried fruits and nuts, these Energy Bites are veritable little kick starters; a delicious way to fuel your body when you’re on the go!
Seriously, you will not believe the amount of wholesome, nutritious ingredients that I was able to squeeze into such small little things. We’re talking rolled oats, chia, flax, sunflower, pumpkin and hemp seeds, dried coconut, cranberries and apricots, too!
Oh, and then I even threw in a couple of servings of whey protein powder, for good measure…
To bind all these together, I chose to use a ripe banana, some all-natural almond butter, unpasteurized honey and coconut oil.
I say it doesn’t get much better than that! The result far exceeded my expectations. These energy bites, they’re not good. They’re crazy addictive, that’s what they are. So dense, yet so light… with every bite, all the different seeds they crack and pop in your mouth, while the millions of flavors explode all over the place.
Whether you’re on the run a lot, or you like to reach for a little pick-me upper during your morning or afternoon break at work, then you will be all over these, I swear.
Me? I like to crumble one or half of one over my post workout oatmeal… talk about taking an otherwise rather boring breakfast to the next level!
About a half hour before you are ready to begin, put ¼ cup of chia seeds to soak in ½ cup of water. Once all the water has been soaked up and the seeds have become gelatinous, preheat your oven to 350°F
Process about half the rolled oats in a mini food processor until it’s reduced to a coarse flour consistency; transfer that oat flour to a large mixing bowl, along with the remaining intact rolled oats and the rest of the dry ingredients. Mix until thoroughly combined and set aside.
Alternatively, if you didn’t want to be bothered with processing the rolled oats, you could sub oat flour for half the quantity of rolled oats that the recipe calls for.
You’re still gonna have to take that mini processor out of the cupboards though… It’s pretty much necessary to make the sticky mixture that will bind all of these dry ingredients together.
In it, you’ll want to combine a ripe banana, some almond butter, honey and coconut oil and give these guys a good blitz until they’re all super well combined and the mixture has the consistency of a thick, gooey caramel.
Now, a word of warning, if I may: you’re going to need all the self-control in the world not to eat this stuff by the spoonful. It’s crazy insanely delicious! I’m ready to bet that you’re gonna want to find all kinds of other uses for this sticky concoction…
I know I did!
But for now, you’ll want to pour it ALL over your reserved dry ingredients.
Yes, you will need all of it. Don’t try and be sneaky and leave a few tablespoons in the processor so you can lick it clean later… You really don’t have that much to spare!
Now dump the gelatinous chia seeds right into the bowl with the rest of the ingredients…
…and start mixing!
Now, a word of advice this time, if I may: the mixture will be extremely dense and sticky and stubborn and downright hard to mix. If you’re not afraid to get dirty, I strongly suggest that you use your fingers here. They’re definitely the most efficient tool for the task at hand (pun definitely intended!).
If you’d rather not, though, make sure that you use a very sturdy spoon!
Once the dough is nice and evenly mixed, you’ll want to divide it equally between 24 non-stick mini muffin cups. I find that using a small spring-loaded cookie scoop helped tremendously in getting the job done.
What you want to do is scoop one spoonful into each cavity as a first pass…
Then flatten the mixture down with the tip of your fingers…
Finally, scoop a second spoonful of the mixture over each bite, pressing down on the spoon good and hard to ensure that the mixture bonds well with the first layer that’s already in place.
This will even take care of shaping the tops into nice, rounded little domes!
Oh, and if you ever find that your spoon gets too sticky, try dipping it in warm water from time to time: it will help greatly!
Bake the mini muffin bites in a 350°F oven for 10 – 11 minutes, or until the tops start to turn slightly golden brown. Then, let them rest in the pan for about a minute and remove them to a cooling rack to cool completely.
Store your cute little bites of portable fuel in an airtight container in a cool dry place for up to a week.
- 2-1/2 cups (235g | 8.4oz) rolled oats
- 1 cup (110g | 3.9oz) sliced blanched almonds
- 1 cup (75g | 3.9oz) unflavored whey protein powder
- ½ cup (60g | 2.2oz) dried cranberries
- ½ cup (60g | 2.2oz) chopped dried apricots
- ½ cup (45g | 1.6oz) finely shredded unsweetened coconut
- ½ cup (75g | 2.6oz) roasted unsalted sunflower seeds
- ½ cup (75g | 2.6oz) pumpkin seeds
- ½ cup (75g | 2.6oz) hemp seeds
- ¼ cup (35g | 1.25oz) flaxseed meal
- 1 tbsp baking powder
- In a small bowl, put the ¼ cup of chia seeds to soak in the ½ cup of water for at least 30 minutes.
- Preheat your oven to 350°F
- Process about half the rolled oats in a mini food processor until reduced to a coarse flour consistency. Transfer that oat flour to a large mixing bowl, along with the remaining intact rolled oats and the rest of the dry ingredients. Mix until thoroughly combined and set aside.
- Combine the ripe banana, almond butter, honey and coconut oil in your mini food processor and process until all the ingredients are well combined and the mixture has the consistency of a thick caramel. Pour that over the dry ingredients, followed by the soaked chia seeds.
- Mix until all the ingredients are very well combined. The mixture will be extremely sticky and kind of hard to mix. If you're not afraid to get dirty, I strongly suggest that you use your hands.
- Divide the dough between 24 non-stick mini muffins. I find that using a small spring-loaded cookie scoop really helped to get the job done. Scoop one spoonful into each cavity and flatten the mixture down with your finger, then scoop a second spoonful over each bite, pressing down hard to make sure that it adheres to the first layer. This will take care of shaping the tops in to nice little domes. If you find that your spoon gets too sticky, dipping it in warm water from time to time will help greatly.
- Bake in a 350°F oven for 10 - 11 minutes, or until the tops start to turn slightly golden.
- Let the mini muffins rest in the pan for about a minute and then remove them to a cooling rack to cool completely.
- Store in an airtight container in a cool dry place for up to a week.