No Bake Chocolate Chip Energy Bites

Jason loved these! They’re healthy, flourless, easy to make and packed full of nutrients. They make a great all natural dessert, an anytime snack or a pre workout boost. They’re great to have around the house. You can even shape them flat to make bars instead of bites. Take them on a hike, or stash some in your gym bag.

YIELD: ABOUT 2 DOZEN
PREP: 10 MINS
TOTAL: 10 MINS

INGREDIENTS:

1 C. Oats
2/3 C. Toasted Coconut Flakes
1/2 C. Peanut Butter
1/2 C. Ground Flax Seed
1/2 C. Chocolate Chips (Dark chocolate will be a healthier option than milk chocolate. You can also use cacao nibs instead.)
1/3 C. Honey (You can also use agave nectar instead)
1 Tbs. Chia Seeds
1 tsp. Vanilla Extract

DIRECTIONS:

Mix flax seeds and chia seeds together. Add peanut butter, then honey. Mix well. Add coconut flakes and oats. Stir until well blended. Cover and let sit in refrigerator for 30-60 minutes.

Remove from fridge and roll into 3/4 inch balls. Store in the fridge, covered, or in an airtight container. Eat or freeze within one week.

Makes about two dozen.

Healthy Oat and Berry Muffins

We tried this new recipe today and loved it. They are just bursting with delish berries. These are flourless and packed full protein. Each muffin is only around 100 calories.

The recipe listed makes a dozen muffins. I like to double the recipe to make two dozen, since these are easy to pop in the microwave and make great breakfasts and snacks for a few days.

Enjoy!

Ingredients:

2 1/2 C. Oats
1 tsp Baking Soda
1 1/2 tsp Baking Powder
1/2 tsp Salt
3/4 C. Sugar (You can add another 1/4 C. if you like them a little sweeter)
1 Cup Greek Yogurt (Plain or Vanilla)
2 Eggs
2 1/2 C. Blueberries, Raspberries or Diced Strawberries (Blueberry is our favorite)

Instructions:

Preheat oven to 375. Spray muffin tin with cooking spray. You can also use foil liners if you like. Avoid using paper liners.

Blend sugar, salt, baking soda and baking powder together. Add oats. Add yogurt and eggs and stir until well blended. Gently fold in 2 cups of the berries. Spoon batter into muffin tin, and add remaining berries to the tops of the muffins.

Bake for 22-25 minutes or until light golden brown and a toothpick comes out clean.