You are here: Home » Recipes » Walnut-Blueberry Oatmeal Energy Bites Walnut-Blueberry Oatmeal Energy Bites Recipe by California Walnut Board Yield 2 dozen Walnuts and blueberries take center stage in this nutrient-dense mini energy bite. California Walnut Board PrintEmail 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! Ingredients 1 cup chopped California walnuts, lightly toasted1 cup whole-wheat pastry flour1 cup uncooked oatmeal, regular or quick-cooking (not instant)1/2 cup unsweetened shredded coconut1/3 cup maple sugar1 teaspoon ground cinnamon1/8 teaspoon ground cardamom1/4 teaspoon salt1/2 cup dried blueberries1/4 cup maple syrup3 tablespoons olive oil2 tablespoons butter1 teaspoon baking soda2 tablespoons boiling water Instructions Preheat the oven to 350F and cover cookie sheets with parchment paper. 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. 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. 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. 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.