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.



Get every new post delivered to your Inbox.

Join 235 other followers