I wanted to make a treat for Valentine’s Day, but since my kitchen is under renovations I had to decide on a recipe that was fast, easy and all the ingredients could be easily be brought upstairs to make. My answer – one bowl Oatmeal Cookie Energy Bites! These bites don’t require a food processor and can come together with 4-6 ingredients. 
I normally make these with only oats, flax, maple and a seed/nut butter and they are favorite staple around here! The recipe is simplified from my Speedy Lactation Energy Bites. As a treat for Valentine’s Day I decided to add raisins and mini chocolate chips and for fun I cut some into hearts. I made this batch with sunbutter so I could use them as Valentine’s lunchbox treat.
This Valentine’s Day themed lunch box was for Savanna.
Valentine’s Day Lunchbox with a jam and hempseed sandwich, heart strawberries, heart peppers and white American cheese and heart energy bites as a treat.
This Valentine’s Day themed lunch box was for John
Valentine’s Day Lunchbox with heart manchego and turkey pepperoni skewers, heart strawberries, grape tomatoes and a heart energy bite treat.
If we they are not going to school we love to make these Oatmeal Cookie Energy Bites with a mix of nut butters (peanut butter + almond butter or peanut butter + cashew butter or almond butter + cashew butter). It is amazing how easy and fast these can come together. For the winter they are also a great snack on a ski lift.
Hope you ❤️.
Ingredients
- 1 cup old fashioned rolled oats
- 1/3 cup ground flax seed
- 1/2 cup seed or nut butter I like to do a blend of peanut and almond or cashew butter
- 1/4 cup honey or maple syrup
- 2 TBS of mini chocolate chips optional
- 2 TBS of raisins optional
Instructions
- Combine all ingredients into a medium bowl.
- Using a mini scoop, measure out bites and roll into balls OR for no bake “cookies” roll dough 1/2 inch thick and cut out using desired cookie cutter (a heart is used above). I cut a bunch of hearts and then rolled the scraps as balls.
- Eat right away or chill for 30 minutes.
- Store in an airtight container in the fridge for 1-2 weeks (if they last you more than 3 days)
