bakingglutenfreememories Have you ever looked at the ingredients on a bag of trail mix to discover it is dusted with wheat flour? I’m sure I wasn’t the only unhappy one to discover that. There are of course some gluten-free trail mixes, but they are usually so expensive for the tiny amount of nuts and seeds that you are getting. Not to mention all of the added sugar and other ingredients that aren’t the most healthy. I’d rather make my own snack so I made these peanut butter energy bites, which I am now sharing with you.
These energy bites are baked and are great for when you need a snack with protein when hiking, traveling, or just while on your coffee break at work. They are definitely more cost-effective than buying energy bars too. Additionally, the flavor of these energy bites is really good and satisfying!
Ingredients You Will Need
- gluten-free rolled oats (I use Bob’s Red Mill Organic Old Fashioned Oats)
- coconut sugar
- crunchy, unsalted peanut butter
- water
- ground flax seed
- vanilla extract
- sea salt
- ground cinnamon
- raisins or chopped dates
- sunflower kernals
These peanut butter energy bites are: satisfying, gluten-free, vegan, perfectly sweetened, easy to make, and better than a lot of store bought bars. These also store well in the freezer!
Other add-in options include: chopped nuts, dried cranberries or cherries and chocolate chips. Brown sugar can be used in place of coconut sugar.
For another similar recipe, try my Oat Almond Butter Cookies that are also vegan. Other peanut butter recipes on the blog to check out are Peanut Butter and Jelly Cookies and Peanut Butter Blossoms.
How to Make Peanut Butter Energy Bites
Start by preheating the oven to 350 degrees Fahrenheit.
Then, in a mixing bowl, add in the oats, coconut sugar, ground flax seed, salt, and cinnamon. Use a spoon to mix it all together.
Now add in the peanut butter, water, and vanilla extract. Be sure to mix the batter well.
Next, add in the sunflower kernels and raisins, or any other nuts or dried fruit of choice. Let the batter sit for 5 minutes to allow the oats to absorb some of the moisture.
Roll the bites into tablespoon sized balls and place them on a cookie sheet lined with parchment paper or a silicone mat. The mixture will be a little sticky to handle. Here you can sprinkle the tops with sea salt, if preferred.
Lastly, bake the energy bites on the middle oven rack for about 8 minutes. Allow them to cool completely before serving.
Storage Notes and Tips
- Other add-in options are: dried cranberries, chopped nuts, and chocolate chips
- Using natural peanut butter with some oil works best for this recipe. Just stir the peanut butter well before measuring it, since the oil separates
- These bites can be frozen for up to 2 weeks for best results. Just allow time for them to thaw, at least 10 minutes
- Store them in a sealed bag or container at room temperature for 2 days or in the refrigerator for up to 4 days for best results
Peanut Butter Energy Bites
Ingredients
- ⅔ cup rolled oats, gluten free (85g)
- 3 tablespoons coconut sugar
- ½ cup + 1 tablespoon crunchy, unsalted natural peanut butter (make sure it has oil in it) (140g)
- ¾ teaspoon ground cinnamon
- ¼ cup water (57ml)
- 1 tablespoon ground flax seed
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¼ cup raisins or chopped dates (33g)
- 1 tablespoon sunflower kernels, unsalted
- sea salt for garnish, optional
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, add in the oats, coconut sugar, ground flax seed, salt, and cinnamon. Mix with a spoon.
- Next, add in the peanut butter, water, and vanilla extract. Mix well.
- Then add in the sunflower kernels and raisins. (or any other nuts, chocolate, or dried fruit of choice) Let it sit for 5 minutes to allow the oats to absorb the extra moisture.
- Roll into tablespoon sized balls and place them on a cookie sheet lined with parchment paper or a silicone mat. (the mixture will be a little sticky) Sprinkle the tops with sea salt. (optional)
- Bake the bites on the middle oven rack for about 8 minutes. Let them cool.
