Vegan Peanut-Butter Oat Bites
- Total time
- 15 minutes
- Calories
- 110 kcal
- Protein
- 3 g
- Serves
- 16 (1 bite, about 1 1/2 tablespoons each)
These vegan peanut-butter oat bites combine peanut butter, oats, dried cherries, sunflower seeds, and cinnamon in a no-bake snack. They make 16 substantial freezer-friendly bites and use a tart-fruity flavor profile rather than a chocolate or protein-powder energy-bite formula.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 3 g
- Carbs
- 11 g
- Fat
- 6 g
- Fiber
- 2 g
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- No-cook
- Wait
- 20 minutes
Ingredients
- 1 cup (90 g) old-fashioned rolled oats
- 1/2 cup (125 g) creamy natural peanut butter
- 1/4 cup (60 ml) maple syrup
- 1/3 cup (45 g) finely chopped dried cherries
- 1/4 cup (35 g) roasted unsalted sunflower seeds
- 2 tablespoons ground flaxseed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
Before you start
- This recipe contains peanuts. Sunflower-seed butter can replace peanut butter for a peanut-free version; it gives the bites a more earthy flavor and changes the nutrition estimate.
- Use old-fashioned rolled oats. If gluten avoidance is required, choose certified gluten-free oats and check the dried cherries for ingredient and cross-contact information.
- Natural peanut butter should be stirred until smooth before measuring. If the mixture still crumbles after thorough mixing, add peanut butter 1 teaspoon at a time; do not add water.
Instructions
- Add the oats, peanut butter, maple syrup, dried cherries, sunflower seeds, flaxseed, cinnamon, and salt to a medium bowl. Stir until the dry ingredients are evenly coated and the mixture holds together when pressed.
- Refrigerate the bowl for 10 minutes so the mixture is easier to portion.
- Roll the mixture into 16 firmly packed balls, about 1 1/2 tablespoons each. Arrange on a parchment-lined plate or small tray.
- Refrigerate for 10 minutes more, until firm enough to pick up without sticking.
Meal prep, storage, and reheating
Refrigerate the bites in a sealed container for up to 1 week, separating layers with parchment. Freeze for up to 2 months. Eat directly from the refrigerator or let a frozen bite stand at room temperature for 10 to 15 minutes; these bites do not need reheating.