Name: No-Bake Oat & Nut Energy Bites Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 40
Cuisine: American
Ingredients: 1 cup quick-cooking oats; ½ cup pecans; ½ cup Walnuts; 2 tbsp ground flaxseed; ½ tsp ground cinnamon; ½ tsp salt; ⅔ cup creamy peanut butter; ½ cup pitted dates; ¼ cup honey; ½ tsp vanilla extract; ¼ cup water; ¾ cup unsweetened finely shredded coconu

No-Bake Oat & Nut Energy Bites Recipe

Arden Chrisman Modified: November 12, 2023

Photos of No-Bake Oat & Nut Energy Bites Recipe

How To Make No-Bake Oat & Nut Energy Bites

Recharge and put some nutrition back into your body with these no-bake energy bites. They’re loaded with oats, nuts, peanut butter, and dates.

Preparation: 15 minutes

Cooking: 5 minutes

Freeze Time: 15 minutes

Total: 35 minutes

Serves:

Ingredients

1cupquick-cooking oats,or old-fashioned oats, pulsed briefly in a food processor or blender to break them up
½cupPecans,finely chopped
½cupwalnuts,finely chopped, or almonds
2tbspground flaxseed,or wheat germ (okay to substitute more oats or nuts)
½tspground cinnamon
½tspsalt
⅔cupcreamy peanut butter
½cuppitted dates,finely chopped
¼cuphoney
½tspvanilla extract
¼cupwater
¾cupunsweetened finely shredded coconu,for rolling

Instructions

Place the oats and nuts in a medium skillet over medium heat. Cook, stirring frequently, until the oats turn slightly golden and fragrant. 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.
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.