Walnut-Blueberry Oatmeal Energy Bites

  • Yield 2 dozen

Walnuts and blueberries take center stage in this nutrient-dense mini energy bite.

California Walnut Board

This recipe comes together very quickly, so you can make a batch for now, or store them the freezer for later. That is if they make it from the oven to the freezer!


1 cup chopped California walnuts, lightly toasted
1 cup whole-wheat pastry flour
1 cup uncooked oatmeal, regular or quick-cooking (not instant)
1/2 cup unsweetened shredded coconut
1/3 cup maple sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup dried blueberries
1/4 cup maple syrup
3 tablespoons olive oil
2 tablespoons butter
1 teaspoon baking soda
2 tablespoons boiling water


  1. Preheat the oven to 350F and cover cookie sheets with parchment paper.  
  2. In a large mixing bowl, combine the walnuts, flour, oatmeal, coconut, maple sugar, cinnamon, cardamom and salt.  Stir with a fork or whisk until completely mixed.  Add the blueberries and stir to combine.   
  3. Combine the maple syrup, olive oil and butter in a small saucepan.  Place over medium heat and stir until the butter melts.  In a small bowl, add the baking soda to the boiling water and stir to dissolve.  Add to the syrup mixture and stir to blend; it will become very bubbly.  Pour into the dry ingredients and stir vigorously to combine.  
  4. Using a tablespoon and your hands, scoop up pieces of dough and press them into walnut-sized balls.  Place about 2 inches apart on the prepared cookie sheets.  With your fingers or the palm of your hand, flatten each ball slightly into a puck shape.
  5. Bake 10 to 12 minutes, until the cookies have spread slightly and are golden brown around the edges.  Cool 5 minutes on the pan, then transfer the cookies to a rack to cool completely.  Store in an airtight container.

Recipe courtesy of Rebecca Katz for the California Walnut Board.