These little bites are heaven in your mouth, and they are the perfect snack at any time of the day. They are delicately sweet with the dates, and the outer candy coating of cinnamon and sugar. You’ve got to give these a try!
I used a vitamix blender to make these but a food processor would work perfectly here.
The perfect pre-workout snack!
Yields 15 Bites
For the base of the bites:
- 1 cup rolled oats
- 1/2 cup almond flour
- 1 scoop whey protein (I used Hammer’s vanilla flavor)
- 1/4 cup flaxseed meal
- 1/2 cup pretzels*
- 100g medjool dates
- 3 tablespoons maple syrup or honey
- 3 tablespoons melted coconut oil
- 1/2 tsp ground cinnamon
- 1/4 cup water
For the coating:
- 1-2 tablespoons melted butter or coconut oil
- 1 tablespoon ground cinnamon
- 3 tablespoons granulated white sugar or coconut sugar
- Place all the ingredients except the water in a blender and blend until it gets crumbly.
- Add in the water a little bit at a time until you form the dough then turn the blender off.
*Please note: the pretzel is optional, but I like the texture and the savory to sweet taste 🙂
Today I’m sharing one of my all time favorite little healthy treats! All you need is one bowl, and a handful of pantry ingredients and you’ve got yourself the perfect healthy snack/dessert/breakfast. I eat these as a mid morning snack with my second cup of coffee to hold me over till lunch, or in the evening with a cup of tea – perfect for a rainy spring afternoon.
Did I mention you could eat these straight them out of the freezer? Perfect for those emergency cravings! These are a staple at my house…and they might be for you too.
Oatmeal Cookie Bites
Yields 20 1-inch Cookie Balls
- 1 Large Banana Mashed
- 2 Cups Rolled Oats
- 1/4 Cup Trail Mix (I used one with golden raisins and nuts)
- 1/2 Cup Almond Butter
- 2 Tablespoons Coconut Flakes
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Granulated Salt
- Preheat the oven to 350 degrees and spray a cookie pan with non-stick cooking spray.
- In a bowl mash the banana with a fork and then incorporate the rest of the ingredients until you form your dough.
- Using a cookie scoop or 2 teaspoons form your 1- inch balls.
- Bake the cookies for 10-12 minutes until the tops get nice and golden.
- Cool completely then store them in an airtight container or freezer bag. I store them in a mason jar!
*These cookies would need to be stored in the refrigerator for up to 3 weeks or in the freezer for up to 2 months – if they last that long ;).