The first week of school is under our belt and I think we’re all recovering this weekend. There’s always a transition to get back into a school routine and back to school was rough this year. My kids both have early lunch periods this year, so I’m working on some easy to make recipes for afternoon snacks. I had a couple overripe bananas and wanted to use them up. I pinned this recipe for energy bites a long time ago and it was the perfect time to make them this weekend.
They’re so easy to make. Throw everything in the food processor, mix until combined, scoop out balls and throw in the freezer. I skipped the chocolate drizzle from the original recipe, because I felt they were sweet enough.
1/2 cup mashed banana
1/3 cup creamy natural peanut butter
1/4 cup honey
1/2 cup toasted walnuts
2 Tbsp chia seeds
1 tsp ground cinnamon
1/4 tsp salt
2 cups rolled oats
In the bowl of a food processor, add all the ingredients. Pulse until all the ingredients start to come together. Thee should be still some pieces of small walnuts left for texture.
Line a small baking sheet with parchment paper and set aside. Using a medium sized cookie scoop, take a scoop of the mixture and place on the prepared baking sheet. Continue until you have used all the mixture. I was able to make 18 balls. Place in the freezer for 30 minutes.
Transfer to an airtight continue to store in the freezer. When ready to eat, eat straight from the freezer or allow to warm at room temperature for 5-10 minutes. These energy bites can last up to 3 months frozen … if they last that long.
Source: Ambitious Kitchen