If you’re looking for a no-bake, snack that’s a little salty with a touch of sweetness, then look no further than these oatmeal energy bites. They are a satisfying little bite to keep on hand for an afternoon pick-me-up, after school snack or when you’re on the go.
I’m going to be straight up about this new snack that I whipped up a few days ago. They came about out of pure necessity. Our family, like so many others has everyone is going in different directions during the day. We typically meet around the table for dinner, but once the alarm clock rings in the morning, we all go our own separate ways. Mr. A Southern Soul travels A LOT and my youngest is busy with school, drum line, music lessons and sports. Then there’s me. I’ve been blessed with this opportunity to “reinvent” myself and to work from home doing something I think I was meant to do. I absolutely love writing this blog and enjoy 99.99% of what goes along with it. Now, working from home has it’s benefits along with it’s drawbacks, so, all of these things put together can create a problem when it comes to snacking…especially, snacking on the wrong things. 
I’ve always tired to serve my family good, healthy food. I have control what goes on at breakfast and dinner, but those in between times are like shooting ducks at the fair, it’s all hit and miss. So, I decided I had to come up with some sort of snack that everybody would like. One that was kid approved – since he doesn’t like peanut butter, was filling, inexpensive and was a little trouble as possible to make. After scheming a bit, I came up with a winning ingredient combination. My energy bites have a great sweet and salty combination thanks to honey and pretzels along with terrific texture from oatmeal and peanuts.
All the ingredients get dumped into one bowl, mixed, then scooped out into whatever size you like. In my recipe, I used almond butter and dry roasted peanuts but you could certainly substitute sunflower seeds for the peanuts if you prefer.
After you place the little bites on a tray or plate, just pop them into the fridge to set up. That’s it! After making my first batch, I had the guys come in for a taste test and before I knew it, they’d all disappeared. Good thing is, I hadn’t cleaned the kitchen yet, so, I mixed up another batch to get us through the day. Actually, I don’t know who I was kidding…they didn’t even make it through lunch.
Equipment
Ingredients
- ¼ cup pretzels
- ¼ cup dry roasted peanuts
- 1 cup quick cooking oats
- ¼ cup almond butter
- ¼ cup honey
Instructions
- Place pretzels and peanuts in a food processor and pulse until chopped. **Pretzels can be placed in a ziplock bag and crushed and peanuts chopped with a knife** Dump chopped ingredients into a medium size bowl.
- Add in oatmeal, honey and almond butter. Using a wooden spoon, mix all ingredients thoroughly. With a teaspoon or small melon baller, scoop out ingredients and roll in palm of hand until a ball forms. Place on a plate or parchment lined tray. Place in refrigerator to set up, approximately 10 minutes.
- Enjoy immediately. Can be stored in an airtight container in refrigerator.
- *** Customize with ingredients to your liking. Substitute any nut butter and change the peanuts to sunflower seeds or other nuts.
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