I’ve been craving some more oatmeal bites lately. For nearly a week straight, snack time would approach, and I would wish I had some of these gooey, chewy noms to bite into.
I had dried blueberries leftover from my recent granola recipe, and I knew they’d be perfect for this recipe. After studying some blueberry pie recipes, I added a bit of cinnamon and lemon juice, and voila–blueberry pie. Fabulous flavor. Definitely my favorite “bite” yet!
What you’ll need:
- 3/4 cup oats (old-fashioned or quick – I used BetterOats quick oats)
- 1 tablespoon chia seeds
- 1 tablespoon cashews
- 1/2 cup dried blueberries
- 1-2 tablespoons water*
- 2 tablespoons maple syrup
- 1/4 tsp cinnamon
- 1/2 tsp lemon juice
- 1/4 cup almond butter
How to make it:
- Add ingredients except almond butter to a food processor and process in short bursts several times.
- Add half the almond butter and repeat. (I had better luck when I didn’t add the almond butter all at once, but this may differ based on your specific food processor.)
- Add the rest of the almond butter and repeat, processing in short bursts until mixture is combined and begins forming a sticky ball of “dough.”
- Roll the balls so they are somewhere between 1-2 inches in diameter. (If they are too sticky, put the dough in the fridge for a while before rolling.) If desired, you could roll these in something like coconut, sesame sides, crushed nuts, etc.
- Store in the fridge. According to the recipe I adapted this from, it should be good for 5-7 days.
Just an FYI:
*If you are using an almond butter that contains palm oil, is labeled as “no stir,” or doesn’t need to be refrigerated, you can probably increase the water to 3 tbsp.
Adapted from this recipe.
I halved this recipe because I felt like my Apricot Almond Butter Bites made way more than I wanted or could reasonably finish in a week. To double this version, double each ingredient except the water and maple syrup. Then, use about 4 tbsp water and 4 tbsp maple syrup.
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