Almond Energy Bites

Looking for a fun treat to celebrate Almond Day on February 16th with your JMG group?

These energy bites are a perfect snack, especially if there are dairy or gluten allergies in your group.  For dairy allergies, make sure to use dairy-free chocolate chips, substitute cranberries or raisins, or leave out toppings altogether.  For gluten allergies, use gluten-free certified oats.

These are a great substitute for granola bars and a unique way to incorporate whole grains and nuts into your diet.


Tips and Tricks:

  • Oats and Almonds can be toasted and frozen for up to 2 months. For best results, set out frozen oats and almonds for at least an hour before mixing up recipe.
  • Use a creamy peanut butter for balls to keep from drying out too quickly.



  • Makes 18 balls Serving size: 1-2 balls
  • 1 1/3 cup rolled oats
  • 1/4 cup sliced almonds
  • 1/2 cup peanut butter
  • 1/4 cup maple syrup
  • 1 tablespoon chia seeds, if desired
  • ¼ cup of dark chocolate chips, cranberries, etc. if desired



  1. Preheat oven to 325 degrees to toast oats and almonds.
  2. Using a cookie sheet with sides, spread out oats and almonds evenly. Bake for 5-7 minutes, shaking pan halfway through time.
  3. Place oats and nuts in medium size mixing bowl.
  4. Add in peanut butter, maple syrup, chocolate chips, and chia seeds, mixing to blend.
  5. Roll mixture into 18 balls, and refrigerate the balls until set. Store in air-tight container in refrigerator up to a week.

Special thanks to Kate Scarlata for the recipe inspiration! Make sure to check her website for more delicious eats!

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