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These honey nut oat breakfast bites are a tasty way to start the day with a dose of better for you fats and fiber. Make them ahead for a grab and go snack or hearty addition to breakfast!
This post is sponsored by my friends at Sprouts Farmers Market.
As February starts to wind down, I know that warmer weather is near. And though I love my morning bowl of oats, when it’s warm outside, I typically turn to cooler meals. That’s where these oat bites come in.ad: Power up with these easy Honey Nut Toasted Oat Breakfast Bites! #TeamGoodFat #easyrecipesClick To Tweet
It’s still American Heart Month. So naturally, the focus is on all things heart healthy. I’ve been chatting up the benefits of walnuts as part of #TeamGoodFat over the past few months and here’s another easy way to fit them in. With oats, walnuts, cinnamon and a touch of honey, these Honey Nut Toasted Oat Breakfast Bites are like a bowl of oats on the go. I love having a stash in the fridge for busy mornings. But they also work well as a snack to power up or refuel after a workout.
I got the oats from the bulk bins at Sprouts – which I’ve found to be one of the most affordable ways to get everything from steel cut to quick cooking whole oats.
Now. Instead of adding raw oats to the mix (which still works), I added a step that’s totally worth the extra time. Toasting. It removes the raw flavor and adds an extra nuttiness that compliments the walnut butter perfectly in one neat little package.
Be sure to tag me on Instagram if you make this recipe.
These honey nut oat bites are a tasty way to start the day with a dose of better for you fats and fiber. Make them ahead for a grab and go snack or hearty addition to breakfast!
- 1 cup regular or quick cooking oats
- 1¼ cup walnut halves and pieces
- 2 tsp honey (Sprouts)
- ¼ tsp teaspoon ground cinnamon (Sprouts organic)
- pinch of coarse salt
Toast the walnuts and oats: Preheat the oven to 350 F. Place the oats and 1 cup walnuts in a single layer on a sheet pan. Bake at 8-10 minutes, turning once to prevent browning. Remove from the oven and let cool.
In a small food processor or blender, pulse the remaining walnuts into a fine flour. Take care not to let it turn to paste. Pour onto a small plate and set aside to use as garnish.
Add the remaining toasted walnuts to the processor. Process until a walnut paste (walnut butter) forms.
Add the walnut butter, toasted oats, honey, cinnamon, and salt to a medium bowl. Stir to combine evenly. Scoop a heaping spoonful of the mixture into your hand. Roll into a 1-inch ball or press into a parchment-lined pan for squares. Roll in (or top with) the crushed walnuts.
Enjoy right away, refrigerate in a sealed container for 3 days, or freeze for longer storage.
And PIN it for later!