These energy bites are the perfect afternoon snacks for someone who wants something sweet but still on that healthy mindset. Personally, I find that these make the perfect lunch snack to take to work.
These ingredients are super customizable- whatever you can think of can get thrown in these. Get creative and experiment. Sometimes I’ll melt chocolate into the mixture and other times I roll them in crunched almonds, it is really whatever sounds good at the time.
Now process wise you have a few options. Some people like to microwave the peanut butter and honey mixture before mixing into the dry ingredients. This makes the process take longer but is easier to mix- whatever works for you.
The longer you leave these in the fridge the softer the oats get. Personally, I can’t keep my hands off of them for long.
I hope you enjoy these and let your creativity fly. After all- cooking and baking is supposed to be fun.
energy bites
Gluten-Free Energy Bites
For those days when you want an afternoon snack that will stick with you but not make you feel weighed down.
Prep Time: 15 minutes Chill Time: 30 minutes Total Time: 45 minutes Yield: About 20 “Bites”
Ingredients
- 1 cup gluten-free rolled oats (check the label to ensure they’re certified GF)
- ½ cup creamy peanut butter
- ¼ cup honey
- ¼ cup mini chocolate chips (you can use full sized but mini is fun)
- 2 tablespoons ground flaxseed (optional, for extra nutrition)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Prep Work:
- Gather all your ingredients and a medium mixing bowl.
- Line a plate or small tray with parchment paper—this is where your bites will chill later.
- If you’re toasting the oats for extra flavor (optional), preheat the oven to 350°F, spread the oats on a baking sheet, toast for 10 minutes, then let them cool completely before moving on.
Mixing:
- In your bowl, combine the peanut butter, honey, and vanilla extract. Stir until it’s smooth and glossy—takes about a minute.
- Add the oats, mini chocolate chips, flaxseed (if using), and a pinch of salt. Mix everything together until it’s thick and sticky. You might need to use a spatula or your hands to really get it combined.
Shaping and Chilling
- Scoop out about a tablespoon of the mixture and roll it into a 1-inch ball with your hands. If it sticks too much, lightly wet your fingers. Repeat until all the mixture is used up.
- Place the balls on your parchment-lined plate or tray.
- Pop them in the fridge for 30 minutes to firm up—they’ll hold their shape better this way.
- Once chilled, transfer to an airtight container. Store in the fridge for up to 2 weeks or freeze for 3 months.
Tips:
- Flavor Twists: Swap chocolate chips for dried fruit or sprinkles. Or do both!
- Nut-Free: Try sunflower seed butter instead of peanut butter.
- I love to double the batch- they disappear fast in our house!
