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.

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.

In a mixing bowl, combine the almond butter, Agave 5 sweetener, and vanilla extract. Mix to combine well.

Pour the almond butter mixture over the oat mixture and toss will to evenly combine. Fold in the mini chips.

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.

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. Lightly drizzle or spoon the melted chocolate onto each almond butter oat ball.

Place the entire cookie sheet in the freezer for at least 10-20 minutes. Store in an airtight container in the freezer and pull out some when you need!

xo,

Becca

 

 

 

 

 

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