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Energy Bites

July 23, 2018 in misc. - No Comments - 2 min read


I am always amazed at the amount of energy children have.  We went camping last week in 90+ degree weather and the kids were running around, riding their bikes, and playing frisbee–all in the ridiculous heat.  I sat in the shade and just watched.  (Just look at their hot, sweaty faces!)


Grace begged for Eric to take the training wheels off her bike.  So after we set up camp, he did just that.  It took her one time down, and one time back, to get the hang of it.  She was quick! Then off she went and I didn’t see her for the next 30 minutes.


I made these bites before we left so the kids (and adults!) could enjoy them as a healthy snack.  (My sisters and their families, along with my parents, were with us.)  They did not last long.  Paired with a tall glass of cold milk, you have the perfect afternoon pick-me-up.  Not like the kids needed it.  It was anything to keep them still long enough to eat a ball!


This dough doubles well, and I have been known to double the batch to last a whole week.  They’re that good.  (Don’t tell the kids they have chia seeds and flax seeds in them.  I like to keep a little mystery when I make things healthy.)


Make these to take to a picnic, or camping, or to just have around the house when you’re hungry and want a light snack and boost of energy.  They’re tasty, delicious, and super easy to make.  Enjoy! xoxo


Energy Bites

print recipe

Prep Time: 5 minutes

Total Time: 1 hour

Serves: 20 1” balls

1 c oats (NOT instant)

⅔ c shredded coconut (I used unsweetened)

1 T chia seeds

½ c ground flax seed

½ c chocolate chips

½ c almond butter*

⅓ c maple syrup

1 t vanilla extract


In a large bowl, mix the oats, coconut, chia seeds, flax seed, and chocolate chips.  Add the butter, syrup, and extract. Using a wooden spoon, mix until the wet ingredients are fully incorporated in the dry.  Place in the fridge for 45 minutes – 1 hour.

Take out of the fridge and using a small cookie scoop, scoop out dough and roll in your hands to make a tight ball.  Continue until you have used all the dough.

Store any leftovers in an airtight container in the fridge for a week.

*If you’d like to make these nut-free, use sun butter in place of the almond butter.

NOTE: The dough forms into balls easily, but it is sticky.  

Recipe Source: Adapted from The School Year Survival Cookbook



Thanks for stopping by! I love baking and hope these recipes inspire you to create something wonderful in your kitchen. xoxo

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