No-Bake Energy Bites
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Looking for a quick and healthy snack? This no-bake energy bites recipe is packed with oats, nuts, and peanut butter, making it perfect for on-the-go breakfasts, lunchboxes, or an afternoon pick-me-up!
Every once in a while, I go on a health kick and, in dramatic fashion, purge our kitchen of all processed junk food. Unfortunately, my enthusiasm for healthy eating isn’t shared by my kids, who come home from school starving, open the pantry, and yell, “Mom! There’s nothing to eat!” Enter these energy bites—they make a perfect on-the-go breakfast, lunchbox stuffer, or afternoon pick-me-up with a cup of coffee.
Made with oats, nuts, and peanut butter, they’re the kind of wholesome snack you can feel good about eating. Even though they’re no-bake, I like to toast the oats and nuts in a skillet before mixing them with the other ingredients. This quick step gives the oats a golden, toasty flavor and enhances the taste of the nuts. Finely chopped dates add natural sweetness and fiber, while their stickiness helps bind everything together.
For more wholesome options made with oats and nuts, be sure to check out my overnight oats, homemade granola, and granola bars—all packed with hearty, nutritious ingredients.
Table of Contents
“Wow, these are delicious! Not to mention a great way for me to get a healthy protein energy boost during the day.”
What You’ll Need To Make Energy Bites
- Quick-cooking oats: Provide a hearty base and texture to the bites.
- Finely chopped pecans, walnuts, and/or almonds: Offer nutty flavor, crunch, and added protein.
- Ground flaxseed or wheat germ: Boost nutritional value with fiber and healthy fats.
- Ground cinnamon: Infuses the bites with a bit of warmth.
- Creamy peanut butter: Acts as a binding agent while adding richness and protein.
- Chopped dried dates: Bring natural sweetness and chewiness.
- Honey: Adds sweetness and helps bind the ingredients together.
- Vanilla extract: Enhances flavor and adds depth.
- Unsweetened shredded coconut: Provides texture, flavor, and a pretty coating for the bites.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, place the oats and nuts in a medium skillet over medium heat. Cook, stirring frequently, until the oats turn slightly golden and fragrant, about 5 minutes. Transfer to a medium mixing bowl and stir in the flaxseed, cinnamon, and salt.
Place the pan back on the stove over low heat. Add the peanut butter, dates, honey, vanilla, and water.
Stir until evenly combined (you’re not “cooking” the mixture; warming it just makes it easier to combine).
Using a rubber spatula, scrape the mixture into the bowl with the oats/nuts.
Stir until evenly combined, then refrigerate the mixture for 5 to 10 minutes, or until cool enough to handle.
Place the coconut in a shallow bowl. Roll the mixture into tablespoon-size balls, then roll in the coconut to coat.
Place the balls in the refrigerator to set until cold, a few hours (or 45 minutes in the freezer).
Frequently Asked Questions
Yes, you can definitely make these ahead of time. They store well in an airtight container in the fridge for up to a week.
Absolutely! They freeze nicely for up to 3 months. After they are completely cool, store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let come to room temperature.
You can easily replace the nuts in the energy bites with seeds such as pumpkin or sunflower seeds. Another option is crisp rice cereal (it doesn’t need to be toasted). Also, if you’re making these for someone with a peanut allergy, feel free to substitute a different nut or seed butter for the peanut butter.
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No-Bake Energy Bites
Looking for a quick and healthy snack? This no-bake energy bites recipe is packed with oats, nuts, and peanut butter, making it perfect for on-the-go breakfasts, lunchboxes, or an afternoon pick-me-up!
Ingredients
- 1 cup quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)
- ½ cup finely chopped pecans
- ½ cup finely chopped walnuts or almonds
- 2 tablespoons ground flaxseed or wheat germ (okay to substitute more oats or nuts)
- ½ teaspoon ground cinnamon
- Scant ½ teaspoon salt
- ⅔ cup creamy peanut butter
- ½ cup finely chopped pitted dried dates, from 6 to 8 large dates
- ¼ cup honey
- ½ teaspoon vanilla extract
- ¼ cup water
- ¾ cup unsweetened finely shredded coconut, for rolling
Instructions
- Place the oats and nuts in a medium skillet over medium heat. Cook, stirring frequently, until the oats turn slightly golden and fragrant, about 5 minutes. Transfer to a medium mixing bowl and stir in the flaxseed, cinnamon, and salt.
- Place the pan back on the stove over low heat. Add the peanut butter, dates, honey, vanilla, and water. Stir until evenly combined (you're not "cooking" the mixture; warming it just makes it easier to combine). Using a rubber spatula, scrape the mixture into the bowl with the oats/nuts. Stir until evenly combined. Refrigerate the mixture for 5 to 10 minutes, or until cool enough to handle.
- Place the coconut in a shallow bowl. Roll the oat mixture into tablespoon-size balls, then roll in the coconut to coat. Place the balls in the refrigerator, uncovered, to set until cold, a few hours (or about 45 minutes in the freezer). The bites will keep in a covered container for up to a week in the refrigerator.
- Freezer-Friendly Instructions: The energy bites can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.
Nutrition Information
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- Serving size: 1 bite
- Calories: 87
- Fat: 5 g
- Saturated fat: 2 g
- Carbohydrates: 8 g
- Sugar: 4 g
- Fiber: 2 g
- Protein: 2 g
- Sodium: 31 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hello Jenn, can you add the metric measurements please? Many thanks, Claire.
I just added them. Hope you enjoy!
Oh these are good! Thanks Jenn, another winner.
I only have one problem with this recipe…I can’t stop eating these; they are absolutely delicious! I did not have flax seed or wheat germ, so used extra oats as you suggested, and I used a combination of pecans and walnuts. Thank you, thank you, for this recipe!
Hi! I currently only have rolled oats on hand. Do you think that would work?
Sure, Kristen; just pulse them briefly in a food processor or blender to break them up. Hope you enjoy!
I just made these last night, and they’re outstanding! The only thing I did differently was leave out the pecans and just use almonds and walnuts. Thank you for this wonderful recipe!
Looks great! If I leave the dates out (not a huge fan) do I need to substitute them for something else…maybe a few chocolate chips? Thanks Jen!
Hi Elisha, I wouldn’t use chocolate chips (you need something a little stickier), but you could use any dried fruit (like prunes, apricots, or raisins) in place of the dates. Hope that helps!
For sure! Thanks so much Jenn! I really appreciate it. 🙂
These are my go-to snack! They are so good I have to limit myself in how many I eat at one time. Not only are they a great boost of protein and flavor in the much needed afternoon lull of work, but they keep so well in the fridge and are fought over by my entire family. Thank you for such a healthy and perfect recipe!
So much better than the store bought variety out there! Very tasty and easy to put together. Thanks again Jen for another winner!
Yummy! I used chia seeds instead of flaxseed.
These are so easy to make and so addicting. Thanks for a healthy treat.
I have made the recipe at least 10 times now, everyone enjoys them.