Susan Rossit
Low in sugar and packed with fibre and good fats, these bites are great for a quick on-the-go snack that will keep you satisfied until your next meal! Drink plenty of water—oats and flaxseed can get sticky!
Nut free
Make these snack balls nut free by substituting sun butter (from sunflower seeds) for almond butter and unsweetened coconut milk for almond milk.
Sprouted Oat and Flax Coconut Cranberry Bites
Ingredients
- 1 1/2 cups (350 mL) gluten-free sprouted oats
- 1/2 cup (125 mL) ground flaxseed
- 1 tsp (5 mL) pure vanilla extract
- 5 Medjool dates, pitted
- 1 tsp (5 mL) cinnamon
- 1/3 cup (80 mL) almond butter
- 1 Tbsp (15 mL) unsweetened, unflavoured almond milk
- 2 Tbsp (30 mL) coconut oil
- 1/3 cup (80 mL) unsweetened dried cranberries
- 1/3 cup (80 mL) unsweetened shredded coconut
Nutrition
Per serving (2 bites):
- calories228
- protein7 g
- total fat16 g
- sat. fat5 g
- total carbohydrates19 g
- sugar7 g
- fibre7 g
- sodium35 mg
Directions
01
In food processor, pulse and chop sprouted oats to the consistency of quick oats—about 1/8th original size (about 5 to 10 seconds).
02
Add ground flaxseed, vanilla, dates, cinnamon, almond butter, almond milk, and coconut oil and blend to sticky consistency. If mixture sticks to edges, scrape down with rubber spatula between blending.
03
Add cranberries and shredded coconut and lightly pulse until blended into oat mixture.
04
Scoop 1 Tbsp (15 mL) mixture in your hand, squeeze, and form into 1 in (2.5 cm) balls. If mixture is too soft to handle, place in fridge for 30 minutes before creating balls. Place formed balls in parchment paper-lined container.
05
Store in airtight container in the fridge for up to 1 week or, alternatively, store in the freezer for up to 1 month.
