Sweet and hearty little oat bites, with oats, filling peanut butter, and sweet cacao nibs, just like a healthy truffle!
Confession time: I almost ate all of these oat bites before I could even photograph them, maybe even ate 6 in one day? So I really don’t need to blather on about how good these are because that should tell you everything, right there. But I will tell you that I have this habit of getting home from work, needing a snack, and then falling in a spiral of ‘what do I eat that won’t make me feel sick when I’m at hot yoga in an hour?’. This usually results in downing a handful of peanuts and hoping I don’t get ravenous by the end of class, but since making these oat bites, that problem has been solved! These are the perfect blend of sweet and filling, but with a stick with you kind of thing that won’t be too filling. It’s also the perfect way to whittle away at the giant bag of cacao nibs I have in the cabinet, because I know I’ll be making these a few (more like 10) more times this summer.
The nice thing about this recipe is that it is totally flexible! Basically the formula is oats + nut butter +sweetener + some other crunchy thing. I think this would be amazing with a bit of cacao powder and replacing the cacao with chocolate chips, more of a oat truffle kind of thing! Basically what I’m saying is that you should keep some version of these oat bites in your freezer at all times, no exceptions. One more note about storage, I would 100% recommend keeping these in the freezer, they get a little sticky around the edges if they sit out for too long. Trust me, they are best popped directly from freezer to mouth!
Peanut Butter Cacao Nib Oat Bites
- 2 cups rolled oats
- 1/4 cup ground flax seed
- 1/3 cup almond meal
- 1/3 cup peanut butter
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup cacao nibs
Line a rimmed baking sheet with parchment paper and set aside. In a blender, combine the rolled oats, flax seed, almond meal, peanut butter, maple syrup and vanilla extract and blend on low-medium for 30 seconds to a minute, until all ingredients are combined and starts to come together. The mixture should be sticky, but still have decent sized chunks of oats. Transfer to a large bowl and fold in the cacao nibs. Scoop out by the tablespoon, roll into balls and place onto the lined baking sheet. Freeze for 1 hour before eating. Best stored in the freezer.
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