Honey Oat Energy Bites
Honey Oat Energy Bites is a hor d'oeuvre that serves 40. For 17 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 106 calories, 3g of protein, and 6g of fat. If you have old fashioned oats, salt, sweetened flake coconut, and a few other ingredients on hand, you can make it. 1709 people found this recipe to be yummy and satisfying. It is brought to you by Lovely Little Kitchen. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 49%. If you like this recipe, you might also like recipes such as No-Bake Almond-Oat Energy Bites, Oat almond & date energy bites, and No Bake Almond Oat Energy Bites.
Servings: 40
Ingredients:
1/2 cup finely chopped dates
3/4 cup ground flax seed
2/3 cup honey
2 cups old fashioned oats
1 cup natural peanut butter, I used Skippy super chunk
1/4 teaspoon salt
1 1/2 cup sweetened flake coconut, chopped
Equipment:
microwave
bowl
baking sheet
Cooking instruction summary:
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.
Step by step:
1. Measure out the peanut butter and honey into a large glass bowl, and microwave for 30 seconds.Stir together until well combined.
2. 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.
Nutrition Information:
covered percent of daily need
