This is such a wonderful time of year. The temps are warming, the sun is staying out longer each day, the trees are blooming…it’s amazing and beautiful.
It’s also a hectic time of the year. There are school fundraisers, sports practices, extracurricular activities, meetings, award ceremonies, banquets…it’s utterly exhausting! On top of it all, my family has a very bad case of Spring Fever this year. We have a lot of energy but very little focus or motivation. We’ve been working hard at school for many months and the end is in sight (not near, but in sight at least!). Around this time, the school year train slowly starts derailing and it’s time to switch into survival mode. Some years I can make it until late April or early May, but I’m struggling and I can feel myself pressing the survival mode button in March!
Please tell me I’m not alone?!
Well, whether you’re in survival mode or not, I thought I’d share a recipe that is a total lifesaver when you’re in a rush and need a decent snack on-the-go: homemade energy bites. I like these as a snack because it satisfies our sweet tooth but is still hearty enough to give us the energy we need, without the crash in our blood sugar levels that other snacks like cereal or chips can give us. I make a big batch because we go through them so quickly, but you can scale it down for your own needs.
Homemade Energy Bites
1 cup almond or peanut butter (I use almond butter)
½ cup honey
2 cups old fashioned oats, toasted at 375° for 5-10 minutes to give them a crunch
½ cup flaxseed meal
¼ cup almond meal or flour (I use almond meal)
1 tsp of vanilla
pinch of sea salt
3/4 cup of dark chocolate or semi-sweet chocolate chips (use less or more depending on your preference)
Combine all of the ingredients in a large bowl and stir. I try to put the warm oats on top of the chocolate chips to melt them a bit. Then, using two tablespoons, scoop and mold them into tablespoon-sized portions. This part can get a bit messy. Don’t worry they will harden up in the fridge. I put them in a large plastic container and separate the layers with wax paper. Then put them in the fridge. They last about a week before they start to dry out.
This recipe makes about 12-15 servings.
(In case of emergency, these can also be eaten for dinner!)