Sprouted Oat and Flax Coconut Cranberry Bites
  • 1 1/2cups gluten-free sprouted oats
  • 1/2cup ground flaxseed
  • 1tsp pure vanilla extract
  • 5 Medjool dates pittedpitted
  • 1tsp cinnamon
  • 1/3cup Almond butter
  • 1Tbsp unsweetened, unflavoured almond milk
  • 2Tbsp coconut oil
  • 1/3cup unsweetened dried cranberries
  • 1/3cup unsweetened shredded coconut
  1. In food processor, pulse and chop sprouted oats to the consistency of quick oats—about 1/8th original size (about 5 to 10 seconds).
  2. Add ground flaxseed, vanilla, dates, cinnamon, almond butter, almond milk, and coconut oil and blend to sticky consistency. If mixture sticks to edges, scrape down with rubber spatula between blending.
  3. Add cranberries and shredded coconut and lightly pulse until blended into oat mixture.
  4. Scoop 1 Tbsp (15 mL) mixture in your hand, squeeze, and form into 1 in (2.5 cm) balls. If mixture is too soft to handle, place in fridge for 30 minutes before creating balls. Place formed balls in parchment paper-lined container.
  5. Store in airtight container in the fridge for up to 1 week or, alternatively, store in the freezer for up to 1 month.
  6. Makes approximately 20 – 1 in (2.5 cm) bites.
Recipe Notes

Each serving (2 bites) contains: 228 calories; 7 g protein; 16 g total fat (5 g sat. fat); 19 g total carbohydrates (7 g sugar, 7 g fibre); 35 mg sodium