I love making peanut butter bites in any flavor. I usually keep it simple for the kids, though I did want to try pumpkin with these. Because it is fall time in New England and #basicbitch. Maybe next time. These are great snacks filled with healthy fats to keep us all satisfied during the afternoon slump. Even just having one left me satisfied without feeling stuffed.
I’ve never put granola in my bites before but love the extra crunch they added! I will definitely be doing more of this in the future. You can really use any granola for these bites. I recently got Trader Joe’s new peanut butter protein granola and it definitely has a lot of crunch to them. The hemp seeds are super nutritious being rich in omega 3, omega 6, protein, vitamin e and many minerals. Besides putting them in these bites I also sprinkle them on yogurt, smoothies and oatmeal.
I don’t typically put all the ingredients in a blender but I decided to try it with these. I loved the texture I got from them by doing so. They were perfectly thick without being too sticky. I could barely keep my little Evan away from them!
Peanut Butter Granola Bites
- 1 cup oatmeal
- 1/2 cup peanut butter
- 1/2 cup granola
- 1 tbsp hemp seeds
- 1 tbsp cocoa nibs (or chocolate chips)
- 1/4 cup honey
- 1/4 cup almonds
- 1 tsp cinnamon
- 3 tbsp almond milk
- Mix all ingredients in blender. Scrape sides as needed to mix well.
- Form into balls with hands.
- Store in refrigerator.
You can’t really beat a good bowl of creamy oatmeal in the morning. I love having a nutrient filled bowl of oats to get me fueled for the day, but also need protein to satisfy me for a few hours. Here is where the egg whites come in. Oatmeal has a good source of carbohydrates to give me energy and a decent amount of fiber but I know protein is what I need to feel full longer. Cooking the egg whites into the oats is easy (stir consistently due to sticking) and can hardly be tasted depending on your toppings.
I’ve been getting weirder with my oatmeal lately and have started adding veggies to it. I know, WTF am I thinking? But I like to get them in where I can and if I can’t really taste them I call it a win. The basis of how I cook oatmeal is the same whether I add shredded zucchini or frozen chopped cauliflower. The toppings are where I like to switch it up depending on what I have/am in the mood for. I find the toppings help mask the veggies and eggs a bit too. Especially granola.
This bowl above is made with the same egg white base and water but includes some shredded zucchini with the water drained. I shred the zucchini into a paper towel then ring it out to get the extra water out. The zucchini goes into the oats so they cook at the same time. I topped it with purely elizabeth chocolate sea salt granola, flax seeds, banana and white chocolate peanut butter. The salt from the granola tastes soo good with the oats and peanut butter.
This bowl above has shredded, frozen cauliflower cooked into the oats and egg whites with water. I topped it with plain greek yogurt, flax seeds, purely elizabeth granola again and strawberries. It was more of a creamy texture than the peanut butter but I like this just as much. The yogurt with strawberries are a great combination together and gives it a nice creamy texture.
Sometimes you just don’t want to bother with the veggies. I get it- it’s kinda weird at first to get used to them. This bowl doesn’t have any veggies. But I still added the egg whites. I used plain greek yogurt for some extra protein and purely elizabeth blueberry hemp granola, chia seeds, frozen blueberries and bananas.
I love to eat oats before going to the gym to give me the energy I need to feel good and push through a tough workout. Protein in my meals is just as important so I like to use real food sources when I can (instead of protein powder, since I have them during/after my workout). Give these oats a try for a healthy fueled breakfast!
- 1/3 cup old fashioned oats
- 3-6 tblsp egg whites
- 1/3 cup water (2/3 if using 3 tblsp egg whites)
- 1tblsp peanut butter or plain greek yogurt
- mixed berries/banana
- 1/4 granola
- Spray pot with coconut/olive oil to avoid sticking.
- Add oatmeal, egg whites and water to pan.
- Constantly stir over medium/medium-low heat.
- Once oats are cooked and become fluffy, remove from heat. Add toppings and enjoy!