Walnut Blueberry Oatmeal Energy Bites

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

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

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.