Our Favorite Fall Treat: Protein Bites
Fall 2020 • Our Favorite Things
Protein Bites are the perfect piece of brain food to start the day. Here’s a recipe we know you’ll love.
By KidsRead2Kids Team
In the fall, one of our favorite treats to make is our Protein Bites. We found the recipe a few years back (thanks Trader Joes!) and have been in love ever since.
Though we modify the original to suit our allergies (gluten-free, dairy-free), the taste is just as good.
These Protein Bites are small but full of nutrients. For this reason, they are one of our favorite school snacks. We know being a student comes with the dread of early mornings (and the sleepiness, too!).
That’s why Protein Bites are the perfect piece of brain food to start the day. They fill our bodies with the energy we need to succeed. Online, some even call them ‘energy bites!’
Below, you’ll find a list of ingredients and instructions. We’ve even included a video of us making the Protein Bites. We hope you enjoy learning with us!
Ingredients:
Dry
1 cup rolled oats (we love to use Trader Joes gluten-free rolled oats)
½ cup chocolate chips (dairy-free, milk, dark, semi-sweet, etc.)
½ cup ground flaxseed meal (can substitute ground chai or half chai/half flaxseed)
Wet
½ cup crunchy peanut butter (can substitute almond butter or sun butter)
⅓ cup honey (can substitute maple syrup)
1 teaspoon vanilla
Instructions:
Combine all ingredients together in a bowl. Roll into one-inch balls, either with your hands or a one-inch cookie scoop. We like to use a cookie scoop for consistency.
Line a freezer-safe container with a wax paper square. Fill the bottom with your finished protein bites. When the layer is full, top it with wax paper and continue onto the next row. Once complete, line the top with wax paper and put on the cover.
Freeze for at least an hour. We like to let them set overnight. In the morning, they’re ready to eat!
Let each bite thaw for 10 minutes before eating.
We hope you enjoy this recipe as much as we do! Thanks to Trader Joes for a great treat.
