I have to apologize to you again. (This seems to have become a habit for me.)
All of the recipes I’ve come up with recently are for sweets/desserts. We’ve been cooking a lot of our old stand-by meals lately, and when I say “we,” I really mean “Mark.”
I’ve mentioned before that my pregnancy sweet tooth makes itself known in the afternoons, so you’re just going to have to deal with sweet recipes until October. Or until the next craving hits.
Once again, these are fairly healthy, and this time, they have a little bit of crunch. Just one or two is all you need, and like my other snack bites and energy bites, these will last up to a week or so in the refrigerator. They should also freeze well.
Almond Butter, Oat, and Chocolate Chip Snack Bites
yields 14 small balls
- ⅓ cup creamy almond (or peanut, sunflower seed, etc.) butter
- 2 Tbsp honey or other liquid sweetener
- ½ cup old fashioned rolled oats
- ¼ cup wheat germ
- ¼ cup crispy rice cereal
- 2 Tbsp mini chocolate chips
- dash of cinnamon
- dash of salt (optional)
- In a small bowl, melt the nut butter and honey until fully combined (I’d do this in 10-15 second increments until completely melted).
- In another bowl, combine the oats, wheat germ, salt (if using), and cinnamon. Pour the nut butter/honey mixture over dry ingredient and stir until combined.
- Gently mix in the chocolate chips and crispy rice cereal, and roll the mixture into 14 small balls. If the mixture is too dry and crumbly, add a touch more melted nut butter/honey.
- Store in an airtight container for up to 3 days. If refrigerated, these keep for a week and will last even longer if frozen.
*My almond butter was already salted, so I skipped the salt. If using plain, unsalted nut butter, go ahead and add up to ¼ tsp of salt.
And because this is technically something I ate today, I’m linking up over at Peas & Crayons for What I Ate Wednesday. Don’t forget to check out all the other posts. 🙂