Makes 2 dozen
One time, way back when we all still went places to have fun with large groups of people, my now-husband and I attended Phish's Magnaball festival: a long weekend of jams, art, and positive energy shared among THOUSANDS of like-minded people. I've been itching to go to another event like this, and as we sit at home re-listening to recorded shows, I'm moved to recreate a food memory from that experience.
We opted to camp out of our car for the festival and, not wanting to rely on fast food or vendor items for all of our sustenance, I prepared a number of snacks and meals that would keep in the cooler and minimize our weekend waste and expenses. One of our favorites was this brilliant little recipe I stumbled across those 6 years ago. I've made these a few times since and love to have a couple for breakfast with some fruit or as a quick mid-day snack. They're definitely not cookies, but taste surprisingly indulgent considering how much protein, fiber, and vitamins are packed into them. Best of all, they're easy to make and highly adaptable. You can swap out many of the mix-ins to create different flavors depending on your mood. I stuck with the original creator's "classic" chocolate chip version today.
Enjoy!
INGREDIENTS
1 c old-fashioned rolled oats
2/3 c shredded sweetened coconut
1/2 c nut butter of your choice (peanut, almond, sunflower, ect. or a combination!)
1/2 c ground flaxseed
1 Tbsp chia seeds
1/3 c honey
1 tsp vanilla extract
1 c dark chocolate chips
DIRECTIONS
Spread the shredded coconut out on a rimmed baking sheet and toast in the oven at 350 F for 5 to 10 minutes until fragrant and lightly golden.
While the coconut toasts, mix the oats, flaxseed, and chia seeds in a large bowl.
Add the nut butter to the bowl, but don't mix it in yet.
Measure the honey in a liquid measuring cup and microwave for 20 seconds. Pour the warmed honey over the nut butter.
Add the toasted coconut (while still warm from the oven) and the vanilla extract.
Stir everything together with a large spatula until evenly combined. The warmed honey and coconut should have softened the nut butter enough to make mixing quick and easy.
Let the mixture rest and return to room temperature before folding in the chocolate chips. There's nothing wrong with adding them right away, but they will melt a bit if the mixture is still warm, so the texture will end up a little different.
Use a Tablespoon measure to scoop the mixture and shape gently into balls.
Place the Breakfast Bites in a storage container lined with wax paper. If stacking the Breakfast Bites in the container (as opposed to a single layer), place a sheet of wax paper between each layer.
Store in the refrigerator or freezer. You can eat right away, but I think they're best after letting them set in the fridge overnight.
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