Walnut Blueberry Oatmeal Energy Bites

DESCRIPTION

Walnuts and blueberries take center stage in this nutrient-dense mini energy bite. This recipe comes together very quickly, so you can make a batch for now, or store them the freezer for later. That is if they make it from the oven to the freezer!

Total Time
35 Mins
Serves
24
Serving Size
1 cookie
Meal
Breakfast Snack

Total Time

Prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins

Nutrition

Calories
120 cal
Total Fat
7 g
Polyunsaturated Fat
3 g
Cholesterol
3 mg
Sodium
80 mg
Carbohydrates
13 g
Dietary Fiber
2 g
Protein
2 g

Ingredients

  • 1 cup chopped California walnuts, lightly toasted
  • 1 cup whole-wheat pastry flour
  • 1 cup uncooked oatmeal, regular or quick-cooking (not instant)
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup maple sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/2 cup dried blueberries
  • 1/4 cup maple syrup
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon baking soda
  • 2 tablespoons boiling water

Preparation

  1. Preheat the oven to 350°F and cover cookie sheets with parchment paper.
  2. In a large mixing bowl, combine the walnuts, flour, oatmeal, coconut, maple sugar, cinnamon, cardamom and salt. Stir with a fork or whisk until completely mixed. Add the blueberries and stir to combine.
  3. Combine the maple syrup, olive oil and butter in a small saucepan. Place over medium heat and stir until the butter melts. In a small bowl, add the baking soda to the boiling water and stir to dissolve. Add to the syrup mixture and stir to blend; it will become very bubbly. Pour into the dry ingredients and stir vigorously to combine.
  4. Using a tablespoon and your hands, scoop up pieces of dough and press them into walnut-sized balls. Place about 2 inches apart on the prepared cookie sheets. With your fingers or the palm of your hand, flatten each ball slightly into a puck shape.
  5. Bake 10 – 12 minutes, until the cookies have spread slightly and are golden brown around the edges. Cool 5 minutes on the pan; then transfer the cookies to a rack to cool completely. Store in an airtight container.