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No-Bake Mini Chocolate Chip PB Oatmeal Energy Bites (Clean Eats!)
There are a lot of energy bite recipes out there, but the best one, in my opinion, is one that you already have all the ingredients sitting in your pantry.
These little energy packed bites come together with just a few simple, wholesome ingredients, and they taste like a chocolate chip oatmeal cookie!
Makes about 22 balls, 1-2 balls is a serving size
Ingredients:
- 1 cup all-natural peanut butter (just peanuts and salt in the ingredients)
- 1/4 cup raw honey or pure maple syrup
- 2 tsps vanilla extract
- 1.5 cups rolled oats (I used gluten-free)
- 1/2 cup unsweetened shredded coconut (Let’s Do Organic Brand)
- tiny pinch of sea salt
- 1/3 cup mini chocolate chips
- 2-4 teaspoons water, coconut milk, or almond milk if necessary
Instructions:
In a large glass mixing bowl, stir together the peanut butter, raw honey and vanilla extract. Then stir in your oats, coconut and sea salt until well incorporated and then mix in the chocolate chips.
If your “dough” doesn’t hold together well when pressed into balls, add a tiny bit of coconut/almond milk, just a teaspoon at a time until it all holds together well when squeezed into a ball.
This is not an especially “doughy” mixture, almost more crumbly so you’ll need to squeeze the bites together pretty well to get them to hold together.
Form one inch balls by pressing about 1 tablespoon of the mixture together in your hands. I used a Tablespoon cookie scoop to get nice even balls.
Store in an airtight container, refrigerated for 1 week, or (my preference) in the freezer for a month…if they stick around that long!
Now you’ve got the perfect Clean Eating treat ready when you want it!
Enjoy and remember to tag me @CleanFoodCrush in your creations!
❤Rachel
Ingredients
- 1 cup all-natural peanut butter (just peanuts and salt in the ingredients)
- 1/4 cup raw honey or pure maple syrup
- 2 tsps vanilla extract
- 1.5 cups rolled oats (I used gluten-free)
- 1/2 cup unsweetened shredded coconut (Let's Do Organic Brand)
- tiny pinch of sea salt
- 1/3 cup mini chocolate chips
- 2-4 teaspoons water, coconut milk, or almond milk if necessary
Instructions
- In a large glass mixing bowl, stir together the peanut butter, raw honey and vanilla extract.
- Then stir in your oats, coconut and sea salt until well incorporated and then mix in the chocolate chips.
- If your "dough" doesn’t hold together well when pressed into balls, add a tiny bit of coconut/almond milk, just a teaspoon at a time until it all holds together well when squeezed into a ball. This is not an especially "doughy" mixture, almost more crumbly so you’ll need to squeeze the bites together pretty well to get them to hold together.
- Form one inch balls by pressing about 1 tablespoon of the mixture together in your hands. I used a Tablespoon cookie scoop to get nice even balls.
- Store in an airtight container, refrigerated for 1 week, or (my preference) in the freezer for a month...if they stick around that long!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 cup all-natural peanut butter (just peanuts and salt in the ingredients)
- 1/4 cup raw honey or pure maple syrup
- 2 tsps vanilla extract
- 1.5 cups rolled oats (I used gluten-free)
- 1/2 cup unsweetened shredded coconut (Let's Do Organic Brand)
- tiny pinch of sea salt
- 1/3 cup mini chocolate chips
- 2-4 teaspoons water, coconut milk, or almond milk if necessary
Instructions
- In a large glass mixing bowl, stir together the peanut butter, raw honey and vanilla extract.
- Then stir in your oats, coconut and sea salt until well incorporated and then mix in the chocolate chips.
- If your "dough" doesn’t hold together well when pressed into balls, add a tiny bit of coconut/almond milk, just a teaspoon at a time until it all holds together well when squeezed into a ball. This is not an especially "doughy" mixture, almost more crumbly so you’ll need to squeeze the bites together pretty well to get them to hold together.
- Form one inch balls by pressing about 1 tablespoon of the mixture together in your hands. I used a Tablespoon cookie scoop to get nice even balls.
- Store in an airtight container, refrigerated for 1 week, or (my preference) in the freezer for a month...if they stick around that long!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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