I love these little Cranberry Almond Energy Bites… full of good nutrition in every bite. They are so easy to whip up and store in your fridge for a quick afternoon snack or post meal treat. Hooray for that! 🙂
For this recipe, I toasted the oats and almond slices in the oven to infuse a little extra flavor. If you want to save time, skip that part and just add the oats and almonds without toasting them. Almonds are limited to 10 nuts per serving on the low FODMAP elimination diet so I was sure to keep the total amount in the recipe in check. Just enough to add the delicious almond flavor into every mouthful. I used both sliced almonds and a little almond extract in this recipe which really infused a wonderful almond flavor. YUMMO!
Pure maple syrup adds a little hint of sweetness.
The oats and chia seeds are a nice dose of fiber keeping you (and me) from getting ‘hangry’! If you are like me, getting over-hungry is not a pretty scene! I always bring a snack with me. Always. Do you?
I am off to Vienna next week for a speaking gig. How cool is that? I am so honored and thrilled to be going to an amazing event to speak about food intolerances, my favorite topic! Follow me on Instagram if you want to travel with me! I definitely will be posting pics! I will be sure to bring plenty of snacks for the long flight, including these tasty and filling energy bites. When traveling by plane, I drink about 8 ounces of water per hour. The air is quite dry on a plane and can be very dehydrating. Because of the air pressure differences, gas expands on the plane too. So for those with digestive issues, eating a lower fiber meal prior to flying can be a good idea to reduce gas production in your intestine during long flights. Ouch! When I travel, I try to incorporate a mix of exercise and plenty of water daily. I typically bring oatmeal from home and whip up a bowl for a mid day snack or for a light breakfast. I also request a mini-fridge for my room (if there isn’t one already), and buy some yogurt, fresh fruit and plenty of water when I arrive at my destination.
Here’s the easy recipe. Enjoy!
- Makes 18 balls Serving size: 1-2 balls
- 1 1/3 cup rolled oats
- 1/4 cup sliced almonds
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1/4 cup dried cranberries
- 1 tablespoon chia seeds
- 1/2 teaspoon almond extract
- Preheat oven to 325 degrees.
- Spread oats and almonds evenly on cookie sheet, place in oven for 5-7 minutes to toast the oats and nuts. Stir mid-way through cooking time.
- Place oats and nuts in medium size mixing bowl.
- Add in peanut butter, maple syrup, cranberries, chia seeds and almond extract, mixing to blend.
- Cover small tray with parchment paper.
- Per tablespoon, roll mixture into 16-18 balls, placing each on parchment lined tray.
- Refrigerate the balls until set. Store in air-tight container in refrigerator up to a week.