banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Sprouted Oat and Flax Coconut Cranberry Bites

Makes approximately 20 - 1 in (2.5 cm) bites.

    Share

    Sprouted Oat and Flax Coconut Cranberry Bites

    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!

    Advertisement

    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.

    Advertisement

    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.

      Advertisement
      Ad
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
      Mussels with Tomato, Saffron, and Fennel

      Mussels with Tomato, Saffron, and Fennel

      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.