If you’re on the go like me, you need quick, portable energy. I was on King 5’s New Day NW this week talking about pre- and post workout snacks and what’s easier and more delicious than whipping up your own energy balls or bites? Rather than grabbing single wrapped granola or energy bars at the grocery store, it’s so easy to make your own and you can adapt the ingredients to be whatever you enjoy the most. What I enjoy best are the ingredients in these delicious Coconut Cherry Energy Oat Balls. These are calorically dense and perfect for an easy snack or to take on a hike or long walk. They would be perfect for pre- or post-sports practice for kids as a whole foods source of energy. Plus they taste amazing. I took them to work and put them out on the counter and they were gone within minutes. One thing everyone says about them is that they’re not too sweet so they’re very satiating.
One of the best things about these Coconut Cherry Energy Oat Balls is that you can make them with ingredients you already have on hand. There are certain things that I always keep in stock, namely oatmeal ingredients. During the busy work-week, I’ll make overnight oats nearly every day. I buy rolled oats, nuts, seeds, dried berries, coconut flakes, spices like cinnamon and vanilla, and honey in bulk. When you buy fruit and nuts in the bulk section of the grocery store, its a lot easier to find varieties that don’t have added sugar or salt. It can be a lot more affordable and you can get as much as you need that way. I always buy frozen fruit when it’s on sale. In Seattle in the winter, fresh berries are hard to come by but the good news is that frozen fruits and veggies maintain their nutrients and are easy to purchase and store as well. Coconut Cherry Energy Oat Balls are a combination of all my oatmeal on-hand items. I hope you enjoy them!
- 1 cup frozen whole cherries
- 1 1/2 cup rolled oats
- 1 teaspoon cinnamon
- 1/2 cup peanut butter or almond butter
- 1 teaspoon pure vanilla extract
- 1/4 cup honey
- 1 cup unsweetened coconut flakes
- In a food processor blend all the ingredients together so they are completely combined but still retain texture. Remove and shape into a ball with your hands; mixture should be sticky but easily stick and hold together. Set in a bowl and cover, letting sit in refrigerator for an hour or more. Once chilled, roll into small, bite-sized balls. Roll in coconut flakes on a plate then set on parchment paper. Store in the refrigerator.
Ginger Hultin,MS, RD, CSO
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