About a year ago I bought two canisters of Quaker quick oats (the one minute kind). Thanks to commissary prices and coupons, I paid about $0.25 for both of them. When I got home, I opened them, put them in a canister, and then realized I don’t like quick oats. I prefer the rolled kind. So, this canister of quick oats has been taking up valuable space in my very small pantry for about a year. When I bought a canister of steel-cut oats the other day, I decided the amount of oats in my pantry was ridiculous, and I needed to start working on getting rid of the quick cooking ones.
Enter these carrot cake energy bites. I was scouring Pinterest for recipes, and then I remembered a recipe my blog friend Christina shared a long time ago: carrot cake energy balls. I stopped by Trader Joe’s to pick up a couple of things I didn’t have, and then went home to make them. They were super easy to make, and they’re really delicious! I rolled mine in some toasted coconut (because I always put coconut in my carrot cake, & to help keep them from sticking together) and now I have a dish of delicious little treats in the fridge.
While these are full of healthy things, and it’s definitely a healthier way to get the flavors of carrot cake without eating a cake (or those amazing inside out carrot cake cookies from Trader Joe’s…), but you definitely can not eat very many of these. I was able to get 20 balls out of this mixture, which comes to 96 calories, 5.2 grams of fat, 11.5 carbs, 2.6 grams of protein & 2 grams of fiber. I’ve loved having one with my lunch every day. It’s a great little pick me up to get me through the rest of the afternoon.
- 1 cup of oats (quick or rolled)
- 1/4 cup of raisins; roughly chopped
- 1/4 cup of finely shredded carrots
- 1/4 cup of raw almonds; chopped
- 1/4 cup of milled flaxseed
- 1/2 tsp. of cinnamon
- 1/2 cup of almond butter
- 1/3 cup of honey
- 1/2 cup of shredded coconut; toasted (optional)
- In your mixing bowl, whisk together the honey and the almond butter until the mixture is smooth. Add the rest of the ingredients to it (except the coconut) and mix well. Refrigerate for at least an hour.
- Preheat oven to 350. Spread coconut into a baking sheet and bake for about 10 minutes, or until coconut is lightly browned.
- Scoop mixture into 1″ balls and roll in the toasted coconut. Store these in the fridge.