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