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You are here: Home / Fast & Easy / Cranberry Almond Energy Bites

Cranberry Almond Energy Bites

February 9, 2016 by Danielle Green 68 Comments

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Cranberry Almond Energy Bites - Krafted Koch - A protein packed recipe that you can store in your freezer for a healthy and convenient snack or breakfast!

Cranberry Almond Energy Bites - Krafted Koch
Print Recipe
4.7 from 10 votes

Cranberry Almond Energy Bites

Cranberry Almond Energy Bites are a protein packed recipe that you can store in your freezer for a healthy and convenient snack or breakfast. Loaded with nutritional foods like chia seeds, ground flaxseed, peanut butter and almonds, they have plenty of protein, fiber and healthy fats to fill you up and give you the energy you need to conquer your day!
Course: Snack
Servings: 16
Author: Danielle Green

Ingredients

  • 1 c. oatmeal
  • 1/3 c. almonds chopped
  • 1/3 c. sweetened shredded coconut
  • 1 Tbsp. ground flaxseed optional
  • 1/2 c. nut butter peanut or almond are both good
  • 1/4 c. honey
  • 1 Tbsp. chia seeds
  • 1/3 c. dried cranberries roughly chopped

Instructions

  • Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
  • In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into 1.5" balls and refrigerate. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

 

Cranberry Almond Energy Bites are a protein packed recipe that you can store in your freezer for a healthy and convenient snack or breakfast. Loaded with nutritional foods like chia seeds, ground flaxseed, peanut butter and almonds, they have plenty of protein, fiber and healthy fats to fill you up and give you the energy you need to conquer your day!

Nutrition Facts
Serving Size 1 ball
Servings Per Container 16

Amount Per Serving
Calories 123 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 8%
Sugars 7g
Protein 3g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Pages: 1 2

Filed Under: Fast & Easy, Healthy Recipes, Recipe, Snacks, Vegetarian Tagged With: Energy Bites

« Easy Guacamole Recipe
Healthy Weekly Meal Plan #29 »

*This post may include links to my Amazon.com affiliate account and The Creative Bite earns a few cents on the dollar if you purchase the items I share with you. Thank you for supporting my blog when you shop at Amazon!

Comments

  1. Ashley Haglin says

    January 19, 2015 at 10:05 am


    These are wonderful, they were super easy to make, delicious, and very filling too, THANKS!!!

    Reply
  2. Sarah says

    February 20, 2015 at 12:39 pm


    These are ridiculously filling and gave me lots of energy, too. I’ve been taking 2 with me everyday; eating 1 before my workout and one after. They work wonders! Thank you so much!!

    Reply
    • Danielle | Krafted Koch says

      February 20, 2015 at 1:51 pm

      So glad you enjoyed them Sarah!

      Reply
      • Deborah Johnson says

        December 29, 2015 at 7:30 am

        I am unable to find the Recipe for the Cranberry almond bites, can you email it to me.

        Reply
        • Betsy says

          December 31, 2015 at 10:14 am

          I can’t find the recipe either 🙁

          Reply
  3. amamda says

    February 23, 2015 at 11:44 am

    Could I make these in a bar format rather then making them into balls…just thinking less time making them with 2 little ones around 🙂

    Reply
    • Danielle | Krafted Koch says

      February 23, 2015 at 11:47 am

      You could certainly press these into a 8×8 pan and just cut them into small squares. Make sure it is thick and the bars are cut small because they won’t hold up as a thin bar.

      Reply
      • ricki says

        June 9, 2015 at 11:28 am


        I was having a hard time shaping these into balls- how long do you generally wait for the mixture to cool? My mixture wasn’t cold, but I gave it a good 45 minutes to cool. Either that or maybe I need more nut butter? The ingredients together taste great!

        Reply
        • Danielle Green says

          June 9, 2015 at 11:39 am

          Hi Ricki, it helps if you microwave the nut butter so it has more coverage. You can always add more nut butter, but this will increase the calories and fat.

          Reply
          • Lesuan says

            September 2, 2017 at 5:40 pm

            Delicious but no way I could make balls. Pressed into sq pan. Added 2 tbsp coconut flour to try to bind but it didn’t help. I make other kinds of energy balls with no problem. Sigh

  4. Kim says

    March 11, 2015 at 6:29 pm

    Delicious! Perfect for a pick-me-up snack between meals. Even my picky eater 3 yr old twins like them!

    Reply
    • Danielle | Krafted Koch says

      March 11, 2015 at 6:41 pm

      Thanks Kim, glad you and your kids enjoyed them!

      Reply
  5. Cyndi says

    June 21, 2015 at 8:49 am

    what would be a good replacement for the coconut, don’t care for it?

    Reply
    • Danielle Green says

      June 21, 2015 at 10:12 am

      Hey Cyndi, you can just leave out the coconut and add a little extra honey or more cranberries to balance the sweetness you would have gotten from the coconut.

      Reply
      • Susan says

        August 13, 2015 at 12:27 am

        What about the oatmeal? What do you suggest subbing for that? I have a kid allergic to it. We were looking good up until then.

        Reply
        • Danielle Green says

          August 13, 2015 at 8:57 am

          I haven’t tried any substitutes for the oatmeal myself, but perhaps quinoa flakes would be a good alternative?

          Reply
    • Audrey says

      January 7, 2017 at 8:27 am

      Cyndi – I substitute raw, unsweetened coconut in most recipes. All the health benefits of coconut without the sugar – and as an added bonus for you – minimal coconut flavor. Cheers!

      Reply
  6. Katie says

    August 25, 2015 at 3:12 pm

    Is there anything I could sub for the honey? I can’t do sugar, but can do sugar free syrups, etc. Do you think something else would work?

    Reply
    • Danielle Green says

      August 25, 2015 at 3:15 pm

      I am not very familiar with sugar free syrups, but you could just substitute additional peanut butter for the honey and add a bit of Truvia or other artificial sweetener if you feel it needs a little more sweetness. Please be sure to swing back and let us know what works for you!

      Reply
    • Udy says

      January 2, 2016 at 2:17 pm

      Agave nectar is lower on the glycerin index and takes less for sweetness. You might try that.

      Reply
  7. Katie says

    August 26, 2015 at 8:41 pm

    Thanks for the info! I used almond and cashew butter instead of honey and they turned out perfectly!

    Reply
    • Danielle Green says

      August 26, 2015 at 8:44 pm

      I’m happy they ended up turning out!

      Reply
  8. Ashley says

    September 4, 2015 at 9:04 pm

    Is it a cup of cooked oatmeal or dry oatmeal?

    Reply
    • Danielle Green says

      September 5, 2015 at 2:16 am

      Dry oatmeal

      Reply
  9. Lynn says

    December 12, 2015 at 8:48 am

    Do you use old fashioned or instant oatmeal?

    Reply
    • Danielle Green says

      December 12, 2015 at 2:58 pm

      I have used both in this recipe but I prefer the instant oats personally.

      Reply
  10. sylvie says

    December 19, 2015 at 4:09 pm


    Delicious !! however I recommend to use unsweetened coconut unless you have a sweet tooth !

    Reply
  11. Sylvia Maunder says

    March 29, 2016 at 8:05 pm

    In New Zealand a Coeliac cannot eat oats. Do you have any suggestions for a GF substitute for those.

    Reply
    • Danielle - The Creative Bite says

      March 29, 2016 at 8:16 pm

      From what I understand they make some oats that are guaranteed gluten-free.

      Reply
  12. Debbie says

    May 26, 2016 at 10:17 am


    These are delicious! I’ve tried them with natural peanut butter and with regular peanut butter, and while the latter nukes better and is easier to mix in with the other ingredients and shape the balls, it is saltier.

    Reply
  13. Cathy Larkin says

    January 5, 2017 at 12:06 pm


    what type of oats do you use? I just bought steel cut oats to have for breakfast cereal, which are different from the rolled oats. Would it work or would i need to do something different? thanks . I do have both types of oats, so I can do it either way.

    Reply
    • Danielle Green says

      January 5, 2017 at 12:09 pm

      Steel cut oats should work just fine. Quick oats are really the only thing you would want to avoid.

      Reply
      • Leslie559 says

        October 14, 2018 at 4:50 pm

        Why avoid quick oats? That’s what I just bought. I know you said your prefer ‘instant oats: you mean the ones in the packets?

        Reply
        • Danielle Green says

          October 16, 2018 at 1:06 pm

          Quick oats are going to give you a different texture seeing they are ground up. You can use them, you will just get a different texture.

          Reply
  14. Linda says

    February 3, 2017 at 1:54 pm

    These are wonderful! I added 1/3 cup semi-sweet chocolate chips. Yummy!!!

    Reply
    • Danielle Green says

      February 3, 2017 at 1:56 pm

      Oooo, that sounds like a wonderful addition, I will have to try that!

      Reply
  15. Rachel says

    February 7, 2017 at 2:47 pm


    Do you have to use instant oatmeal? Or can I use plain rolled oats instead?

    Reply
    • Danielle Green says

      February 7, 2017 at 3:05 pm

      Rolled oats are perfect, I actually wouldn’t recommend using the instant oatmeal.

      Reply
  16. Tanya says

    February 12, 2017 at 11:30 pm

    Will these go bad if they are not refrigerated during the day? Looking for a day time snack for my kiddo while he is at school.

    Reply
    • Danielle Green says

      February 13, 2017 at 9:44 am

      You can absolutely keep them at room temp for a few days. Keeping them refrigerated just keeps them fresh longer. They are perfect for a day time snack!

      Reply
  17. Kathy schmidt says

    April 19, 2017 at 7:22 pm


    What is the difference between quick oats and instant oats.

    Reply
    • Danielle Green says

      April 19, 2017 at 7:23 pm

      No difference!

      Reply
  18. Maggie says

    May 24, 2017 at 8:56 pm

    Can you add protein powder to this recipe for more protein

    Reply
    • Danielle Green says

      May 25, 2017 at 7:20 am

      I haven’t tried it yet, but have actually thought of doing the same thing. My guess is you would have to add more protein powder for binding because the powder will dry it out a bit. I’ve done it with a slightly different concept here and it worked wonderfully, https://www.thecreativebite.com/protein-peanut-butter-truffles/.

      Reply
  19. Tawanda says

    January 10, 2018 at 8:27 pm

    What did you bake the oatmeal, almonds, and coconut in?

    Reply
    • Danielle Green says

      January 11, 2018 at 1:48 pm

      A cookie sheet

      Reply
  20. Stephanie says

    January 14, 2018 at 7:47 pm

    What benefit does cooking the oats, almonds and coconut add? The other energy bites I’ve made don’t require baking and they turn out just fine. I love the idea of the flavor combo.

    Reply
    • Danielle Green says

      January 19, 2018 at 5:46 am

      It toasts all of those ingredients to bring out a deeper nutty flavor. You can skip the step, but it does add better flavor.

      Reply
  21. Louis B. says

    January 15, 2018 at 10:34 pm


    Tried them and love them.

    Reply
  22. Megan says

    February 4, 2018 at 9:11 pm

    I was thinking these were like the peanut butter protein bites and I totally didn’t read the directions. So I didn’t toast anything. 😖 not sure how that will affect the taste. I guess I’ll find out.

    Reply
  23. Harley says

    June 5, 2018 at 9:08 am


    I usually make the coconut-chocolate version of this recipe, but I’m so glad I switched it up! These were amazing.

    Reply

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