10/12/2016 10:13 EDT | Updated 10/12/2016 10:13 EDT

Oatmeal Raisin Cookie Energy Bites


The Fall marks back to school and back into that dreaded word (for some) "routine." With a busy schedule, having healthy snacks on hand is a must! These little bites are the perfect punch of energy you need to get you through that tough workout, or just through the day. They're a great balance of fibre and protein, which is what a healthy, balanced snack should have. So skip the granola bar aisle and try to avoid snacks with an ingredient list for the most part.

With minimal prep, no kitchen gadgets needed, and no baking involved, these snacks are a no-brainer. Store in the fridge for up to 1 week, or in freezer in an airtight container or freezer bag for up to 3 months, and take them out as needed.

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Nutrition Benefits & Tips:

-High in fibre: oats, ground flaxseeds, chia seeds, pecans, raisins.

-Pecans are a great source of minerals like manganese, potassium, calcium, iron, magnesium, zinc, and selenium, as well as fibre and healthy fats.

-Natural peanut butter is a great source of healthy fat. Try substituting a different nut or seed butter. For peanut-free schools/classrooms, substitute natural sunflower seed butter.

-Honey is a natural sweetener.

-Boost protein by adding 1/4 cup skim milk powder to the recipe.

-Healthy snacks, including this one, should have both fiber and protein.


Oatmeal Raisin Cookie Energy Bites (No Bake)

Prep Time: 15 minutes

Total Time: 25 minutes

Yield: Approximately 15 energy bites


1 1/2 cups large flake rolled oats

1/2 cup finely chopped raw pecans

1/4 cup ground flaxseeds

1 tbsp chia seeds

1 tbsp cinnamon

1/2 tsp nutmeg

1/8 tsp salt

1 cup raisins, chopped

1/3 cup + 1 tbsp natural peanut butter

1/3 cup honey


In a medium bowl, mix together all of the dry ingredients (oats, pecans, ground flaxseed, chia seeds, cinnamon, nutmeg, salt and raisins. Add in the peanut butter and honey and mix until well combined.

Cover and place bowl in the fridge to chill for 30-45 minutes.

Roll the dough into balls about 1-1 1/2 inches in diameter. Store in the fridge for up to 1 week or in the freezer for up to 3 months.

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