Almond Butter + Oat Pops

 

These aren’t your local bakery cake pops.

But they are delicious in their own right. Made with fiber-rich oats and heart healthy fats from almond butter as the main ingredients, these little bites are so satisfying!

They’re also an easy way to involve your kids in making some snacks and even breakfast options for themselves with back to school right around the corner.

In a medium bowl you’ll simply combine old fashioned oats, chia + flax seeds, some protein powder (if you’d like), almond butter, a bit of liquid sweetener and some mini chocolate chips.  Toss well to combine and portion into golf-ball size bites. Dip ’em into or drizzle with some melted dark chocolate and you’ll have a tasty snack or even breakfast on the go that can be made ahead of time for a quick, family-friendly weekend activity.

 

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Almond Butter + Oat Pops

Makes: 3 dozen (may make closer to 4 dozen depending on their size)

Ingredients:

2 cups old fashioned oats

1/4 cup flaxseeds

1/4 cup chia seeds

2 scoops vanilla low sugar protein powder (if desired)

pinch of kosher or sea salt

1 cup almond butter 

1/2 cup Madhava Agave Five 

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

1/4 cup dark chocolate chips

1 teaspoon avocado oil

rainbow sprinkles for garnish

Directions:

In a medium bowl, combine the oats, flax + chia seeds, protein powder, and salt.  Mix together with a fork. Add the almond butter, Agave 5 sweetener, and vanilla extract. Mix well to combine everything evenly together.

With wet hands, use a mini ice cream scoop to spoon the mixture into your hands. Form into small gold-ball sized bites and place on a large cookie sheet. {Note: you may need to add some water to the mixture depending on how well everything is coming together when forming the bites. If the mixture is crumbly and not staying together well, add 1/4 – 1/2 cup water.}

Place the entire cookie sheet in the freezer for about 5-10 minutes.  Meanwhile, in a glass measuring bowl, melt the dark chocolate and avocado oil for 30 second increments, stirring in between each session until the chocolate is melted and smooth.

Remove the cookie sheet. Insert 1/2 of paper straw into the bottom of each pop. Lightly drizzle or spoon the melted chocolate onto the top of each almond butter oat ball. Sprinkle with sprinkles if desired.

Place the cake pops in a small mouth container (I found mason jars to work well, but use whatever you can at home) and place in the freezer again for another 10 minutes until the chocolate hardens.

Store in the fridge or freezer in a tightly sealed ziplock bag.

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For other variations try these yogurt dipped ones instead of the chocolate. Simply combine plain greek yogurt with good quality vanilla extract and a bit more of that Madhava Agave 5 syrup and coat the oat + nut butter bites.

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For those of us wanting to save a step or two, skip the “pop” and make them into bites.

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Or better yet, bars!

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And if you want to skip the coating (chocolate or yogurt) altogether, you can do that too!

Completely customizable based on your needs + preferences! Enjoy!

 

xo,

Becca

 

 

 

 

 

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