Obviously, Lovely Little Kitchen is not always all about healthy food, but every now and then a yummy recipe idea comes along that just so happens to be good for you. This is one of those recipes and I’m excited to share it with you.
There are lots of energy bite recipes floating around out there and the possibilities are endless, but this is the first one I’ve tried making. The peanut butter and honey combo reminds me of my elementary school days when my mom would pack me a peanut butter and honey sandwich for lunch.
These little granola bar like bites are perfect for breakfast, post-workout snacks, school lunches, or after school snacks. My favorite way to eat them is for lunch alongside some thin slices of a Honeycrisp apple. Serious flavor combo perfection!
And here’s a little tip for getting your kids to want to try these. Don’t call them energy bites. They might be a little hesitant because that sounds too healthy. Call them cookie balls. Much friendlier to kids. Just like you can call these smoothies something like green monster smoothies or incredible hulk smoothies.
You’ll notice that finely chopped dates are listed in the recipe ingredients. Don’t worry a bit about this if you are not a fan of dates. You wouldn’t notice them if you didn’t know there were in there, but they help bind the other ingredients together and provide a natural sweetness. I promise they don’t taste like little balls of fruitcake.Print
- 1 cup natural peanut butter, I used Skippy super chunk
- 2/3 cup honey
- 2 cups old fashioned oats
- 1/2 cup finely chopped dates
- 1 1/2 cup sweetened flake coconut, chopped
- 3/4 cup ground flax seed
- 1/4 teaspoon salt
- Measure out the peanut butter and honey into a large glass bowl, and microwave for 30 seconds.
- Stir together until well combined.
- Add oats, dates, coconut, flax and salt and mix until well coated.
- Cover and chill for 1 hour, and then scoop into 1 inch balls onto a Silpat lined baking sheet. I packed the oat mixture into a small Pampered Chef scoop so that it was firmly pressed together, and then released it from the scoop and rolled it a little with my hands. It’s a little bit of a sticky job, but the chilling helps.
- Chill the balls for another hour, and then put them into a sealed container. I kept mine in the fridge so they would last longer, and we liked how they tasted cold. You can also freeze these for later use.
Inspired by Sugar and Grace.