Time for some real talk. As much as I love to cook, and as important as eating whole, healthy foods is to me, sometimes I just don't eat lunch. (Working on it!)I know it's terrible, but the reality is that by the time I make breakfast, clean that up, make a snack, wash a few more dishes, then make lunch for E, I'm kind of done. A lot of times I'll make a superfood protein smoothie, but if I am running out the door, I'll also grab a couple of these energy bites! They are packed with good ingredients that can help fuel you even in the midst of chaos.
These are also great toddler or kid snacks! They are super portable, healthy and filling, and you can customize the recipe very easily to everyone's favorite ingredients. We love to take these on picnics, hiking and camping for a quick snack. Plus, it's fun to get in the kitchen with the little one and let them help pick out flavor combinations and help stir up the ingredients!
If I want to leave out the chocolate I will often times substitute pecans, pumpkin seeds, dried cranberries, or any other ingredients that sound tasty!
Recipe adapted from this one by Gimme Some Oven:
1 cup gluten free rolled oats
2/3 cup organic unsweetened shredded coconut
1/2 cup Justin's almond butter
1/2 cup organic flax seed (whole or ground to your preference)
1/2 cup Enjoy Life chocolate chips
Just under 1/4 cup raw, organic honey
1 T organic chia seeds
1 tsp organic vanilla extract
2 T organic coconut oil
Optional: 1 scoop Young Living Vanilla Spice protein powder
Mix all ingredients together in a medium-sized bowl until well combined.
1. To make individual balls, cover and place in the refrigerator for about 30-45 minutes. This allows the mixture to stick together better! Once chilled, roll into balls of whatever size you would like. OR
2. To make bars, press mixture into a parchment-lined brownie dish and refrigerate for 30-45 minutes. Remove and cut into bars!
Other combination ideas:
+ Trail mix: 1/4 cup dried cranberries + 1/4 cup pistachios + 1/2 cup chopped almonds
+ Fall favorite: 1/2 cup pumpkin seeds + 1/2 cup diced dried apricots