Oatmeal Coconut Bites Recipes

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OATMEAL ALMOND BUTTER BITES



Oatmeal Almond Butter Bites image

Super healthy and deliciously soft high-fiber snack made with chia seeds, ground flax, unsweetened coconut, and oatmeal. Almond butter adds protein. I use raw honey in these.

Provided by Christy Parker

Categories     Appetizers and Snacks

Time 50m

Yield 18

Number Of Ingredients 7

2 ½ cups rolled oats
1 cup almond butter
1 cup semisweet chocolate chips
½ cup honey
¼ cup chia seeds
¼ cup ground flax seeds
¼ cup finely shredded unsweetened coconut

Steps:

  • Combine oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut in a stand mixer fitted with the paddle attachment. Beat together, gradually increasing speed, until mixture no longer sticks to the center of the paddle.
  • Shape mixture into 1-inch balls with your hands. Place on a baking sheet lined with parchment paper.
  • Freeze balls until firm, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 25.7 g, Fat 13.7 g, Fiber 3.5 g, Protein 4.6 g, SaturatedFat 3.4 g, Sodium 65.8 mg, Sugar 13.7 g

COCONUT-PEANUT BUTTER OATMEAL BALLS



Coconut-Peanut Butter Oatmeal Balls image

Provided by Catherine McCord

Categories     dessert

Time 15m

Yield 40 to 50 balls

Number Of Ingredients 4

1/2 cup peanut butter (or almond, cashew or sunflower butter)
1/2 cup honey
1 1/2 cups old-fashioned oats
1/2 cup unsweetened coconut flakes

Steps:

  • Stir together the nut butter and honey in a medium bowl. Set aside.
  • Place the oats in a food processor or blender and pulse until finely ground. Transfer to the nut butter mixture and stir until thoroughly combined.
  • Scoop 1 tablespoon of the mixture at a time with a small portion scoop or a spoon and roll into a ball or log. Transfer to a rimmed baking sheet.
  • Place the coconut in a separate bowl or plate and roll each ball in the coconut to completely cover.

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  • Place the oats and nuts in a medium skillet over medium heat. Cook, stirring frequently, until the oats turn slightly golden and fragrant, about 5 minutes. Transfer to a medium mixing bowl and stir in the flaxseed, cinnamon, and salt.
  • Place the pan back on the stove over low heat. Add the peanut butter, dates, honey, vanilla, and water. Stir until evenly combined (you're not "cooking" the mixture; warming it just makes it easier to combine). Using a rubber spatula, scrape the mixture into the bowl with the oats/nuts. Stir until evenly combined. Refrigerate the mixture for 5 to 10 minutes, or until cool enough to handle.
  • Place the coconut in a shallow bowl. Roll the mixture into tablespoon-size balls, then roll in the coconut to coat. Place the balls in the refrigerator, uncovered, to set until cold, a few hours (or about 45 minutes in the freezer). The bites will keep in a covered container for up to a week in the refrigerator.
  • Freezer-Friendly Instructions: The energy bites can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.


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  • In a large bowl, combine the oats, chia seeds, ground flaxseed, honey, peanut butter, vanilla and sea salt. Use a spatula to combine all the ingredients, folding the ingredients up from the bottom of the bowl and scraping down the sides. It will take a few minutes, just be patient.
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  • Place in the refrigerator to chill for at least an hour. This allows the oats to soak up and blend the ingredients so they’ll stick when we portion them into individual oatmeal bites.
  • After an hour, use a spoon or cookie scoop to evenly portion the oatmeal bites into 24 individual balls. Scoop a portion into your hand, then roll between your palms to portion into bites.


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