They're balls, but it felt tacky to use that in the title because of all of the jokes I'd invariably make.
But! For your Monday! Here's our treat-because-its-Monday meets healthy-because-weekend-recovery. It's perfect for any way you're feeling. Our weekend was fiiiine food-wise save for some extra bites of Beck's pizza and overindulgence of the booze on the part of the non-pregos. We went on a quick long weekend vacation with my family and it was great to get away, do very little, and let Beck have some time with her aunts.
Today we're back at it, working and unpacking and cleaning (omg the dogs alone in the house all weekend so much hair), and these little bites of happiness are calling my name. I took the recipe directly from Pinch of Yum, one of my (and everyone else's) favorite food blogs. The recipe takes five minutes, is no-bake, is customizeable, and works every single time, all criteria I have for recipes because obviously. The ingredients combine to taste somewhat like cookie dough, and and the base of oatmeal + peanut butter + coconut is hearty without being super heavy like a cookie made with butter and oil. They're also gluten free and dairy free but don't scream I'M A HEALTH FOOD, which I love.
Make these today and have them for the entire week, is pretty much all you need to know.
The longest part of this recipe is gathering + measuring ingredients. You need! Oatmeal - I've used quick-cooking and old fashioned oats and both work great. Unsweetened shredded coconut, peanut butter, chocolate chips, vanilla, honey, and chia seeds. I find the coconut in the baking aisle or with health foods, sometimes shredded super teeny closer to a flour and sometimes in big shreds. I made a note below for the quantity to use, just adjust as needed based on what you buy.
Start with the oats and coconut in your food processor, and pulse them a few times to break up the oats somewhat.
Add the other ingredients, and mix everything together on high.
At this point, you may need to scrap the sides of the food processor down a time or two to be sure the peanut butter and honey incorporate and coat all of the dry ingredients. If the mixture is dry and crumbly, drizzle in more honey and add more peanut butter about a tablespoon at a time until the dough comes together and is moist but not overly sticky. Like this!
Roll the dough into small balls, using your fingers to mash the ingredients together so they hold.
At this point, the energy bites are ready! You can eat them immediately or stick them in the fridge for an hour or so to firm up. We keep these in the fridge for grabbing quick bites for snacks, and Beck loves them as a treat after meals.
I can't say enough good things about these, really. They are SO delicious, so quick and easy, and so feel-good to have around with coffee or as a mid-afternoon snack. One or two is plenty because the ingredients are fairly dense, but all pack big flavor and texture.
To your week!
Super Quick Peanut Butter Chocolate Chip Energy Bites
Ingredients
- 2 cups oats
- 1 cup shredded unsweetened coconut this measurement is for finely shredded, use 1 ½ cups and add more if large shreds are what you can find
- ½ cup creamy peanut butter
- ⅓ cup honey
- ¼ cup chia seeds
- ½ teaspoon salt
- 1 teaspoon vanilla
- ½ cup chocolate chps
Instructions
- Combine the oats and coconut in a food processor. Pulse a few times to break up the oats somewhat.
- Add the rest of the ingredients to the oat mixture and blend in the food processor to break up the chocolate chips and incorporate all of the ingredients. Add more honey and/or peanut butter about a tablespoon at a time as needed to create a dough that will stay together but isn't overly wet or sticky.
- Form the mixture into one or two-inch balls with your hands, mashing together as needed to help them hold together. Chill on a sheet pan for 30 minutes or more before transferring to a bowl or other container. Store covered in the fridge or another cool place. Makes 24 or so bites depending on the size.
Notes
How long do they stay good after you make them?
I have frozen them before for months (and eat them thawed in the fridge overnight). I've also kept them in the fridge for more than a week - they're fine after 5 days or so in terms of "going bad," but do tend to dry out a bit. On the counter I'd say best eaten in 5 days or so. They are really sturdy and hold up well!