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Sprouted Oat and Flax Coconut Cranberry Bites

Servings 20 bites

Ingredients

  • 1 1/2 cups gluten-free sprouted oats
  • 1/2 cup ground flaxseed
  • 1 tsp pure vanilla extract
  • 5 Medjool dates pitted pitted
  • 1 tsp cinnamon
  • 1/3 cup Almond butter
  • 1 Tbsp unsweetened, unflavoured almond milk
  • 2 Tbsp coconut oil
  • 1/3 cup unsweetened dried cranberries
  • 1/3 cup unsweetened shredded coconut

Instructions

  • In food processor, pulse and chop sprouted oats to the consistency of quick oats—about 1/8th original size (about 5 to 10 seconds).
  • Add ground flaxseed, vanilla, dates, cinnamon, almond butter, almond milk, and coconut oil and blend to sticky consistency. If mixture sticks to edges, scrape down with rubber spatula between blending.
  • Add cranberries and shredded coconut and lightly pulse until blended into oat mixture.
  • Scoop 1 Tbsp (15 mL) mixture in your hand, squeeze, and form into 1 in (2.5 cm) balls. If mixture is too soft to handle, place in fridge for 30 minutes before creating balls. Place formed balls in parchment paper-lined container.
  • Store in airtight container in the fridge for up to 1 week or, alternatively, store in the freezer for up to 1 month.
  • Makes approximately 20 - 1 in (2.5 cm) bites.

Notes

Each serving (2 bites) contains: 228 calories; 7 g protein; 16 g total fat (5 g sat. fat); 19 g total carbohydrates (7 g sugar, 7 g fibre); 35 mg sodium