Spring Break is approaching it’s final days, then it’s back to school for the last of the 2015-2016 school year. I will need something to get my motor running……… Cranberry Almond Energy Bites.
I am always running later than I want too! I start getting ready for school early enough, but somewhere between the shower and the door……..I think I enter a time warp, or fall into a black hole…….anyway, I am always running out the door.
But, I believe in the power of breakfast. After a good nights sleep you need to refuel your tank. But, for the running late me, it needs to be a grab and go, eat in the car kinda thing. Cranberry Almond Energy Bites are certainly that kind of breakfast.
Loaded with oatmeal, almonds, and almond butter, you will have all the protein you need to start your day. Chia seeds and flax add an additional health boost and cranberries and coconut add a bit of sweetness.
Since I have been on Spring Break, and doing Spring Break things…..no alarm, a few extra hours of sleep…..it will be hard to get back into the groove.
I have a plan, or I should say I made a plan. I made the Cranberry Almond Energy Bites this week, and I am already for that first day back to school. I can grab a couple of the bites and a cup of joe and head on out the door! Hopefully on time……..but, lets not get hysterical!
For now, I plan on enjoying my last few days of Spring Break!!!
- 1 c. oatmeal
- ⅓ c. sliced almonds
- ⅓ c. sweetened shredded coconut
- 1 Tbsp. ground flaxseed
- ½ c. almond butter
- ¼ c. honey
- 1 Tbsp. chia seeds
- ⅓ c. dried cranberries, roughly chopped
- Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool. (My coconut was already toasted so I did not add it to the oatmeal and almonds)
- In a medium bowl microwave the almond butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl.
- Form into 1.5" balls and refrigerate. I used a small ice cream scoop to make sure they were uniform. Store in an airtight container refrigerated for up to one week or freezer for 3 months.
I also rolled them in extra coconut and almonds for a pretty look!