Vegetarian Gastronomy

Painting With A Green Palate...100% Vegan & 80% Gluten-Free Cooking

Painting With A Green Palate...100% Vegan, & Gluten-Free Cooking

Oatmeal No-Bake Bites (vegan, gluten-free)

Last modified: . Originally posted:

no bake oatmeal bites-6

These Oatmeal No-Bake Bites are sensational! They take about 5 minutes to prepare and are pretty healthy! Best of all, they satisfy my every craving for that mid-day or evening sweet snack! What more could you ask for?

The taste of coconut, carob chips, and oatmeal rolled together in some peanut butter and agave nectar…the perfect blend of flavor and texture!

no bake oatmeal bites-1

no bake oatmeal bites-2

no bake oatmeal bites-3

no bake oatmeal bites-7

no bake oatmeal bites-5

no bake oatmeal bites-4

Oatmeal No-Bake Bites (vegan, gluten-free)

Yields makes ~ 24 bites

Save RecipeSave Recipe
Print Recipe

Ingredients:

  • 1 cup rolled oats (or gluten-free oats)
  • 1 cup coconut powder (or toasted coconut flakes)
  • 1/2 cup carob chips
  • 1/2 cup peanut butter
  • 1/2 cup ground flaxseed
  • 1/3 cup agave nectar or maple syrup
  • 1 teasp. vanilla extract

Directions:

  1. In a mixing bowl, combine all of the dry ingredients.
  2. Add the peanut butter, honey (or agave nectar), and vanilla extract and thoroughly mix to combine all the ingredients.
  3. Let the mixture chill in the fridge for about 30 minutes.
  4. Once they are chilled, roll them into 1" diameter balls (you can use a cookie scooper to do this step).
  5. Store in an airtight container and keep refrigerated.
7.8.1.2
276
https://vegetariangastronomy.com/oatmeal-no-bake-bites-vegan-gluten-free/

My favorite products

These are some of my favorite products that I personally own and use:

Comments

    • anjali says

      Unlike chocolate, carob is naturally sweet, low in fat, high in fiber, has calcium, are vegan, and have no caffeine. Carob comes from the pod of a tree that grows along the Mediterranean Sea. The pod contains a sweet, edible pulp. Once dried and roasted, the pulp is ground into a powder called carob flour (but more commonly referred to as "carob powder"). Don't expect carob chips to taste exactly like chocolate. Although it is very similar, it's unique with its own special flavor and texture. Hope that helps! I bought some from my local Sprouts and loved the taste...Whole Foods should have them as well. Unfortunately places like Ralphs or Trader Joe's do not carry carob chips (at least not the stores near our area).
      Reply

  2. Aimee from AL says

    Thank you so much for this recipe! I was looking for something quick, easy and healthier than desserts I would usually whip up and this was PERFECT! Cannot wait to make them for my husband as a replacement for no-bakes.
    Reply

  3. Kajal says

    Love this recipe. I have made these several times and they are addictive. Thanks for a great,easy, and healthy recipe!
    Reply

    • anjali says

      Aren't they delicious?! So glad you liked them! If you want a few other easy healthy treats, try the no-bake chia seed cookies or date-nut "fudge". Thanks for the comment!
      Reply

  4. Amy says

    Hi Anjali! I tried making this with almond butter substituted for peanut butter and they came out a bit dry. I thought I might add oil to make them stick. Any suggestions? Coconut oil? Something else? Thanks!
    Reply

    • anjali says

      Hi Amy! I'm not sure if coconut oil is the best option - it'll change the consistency and taste. Perhaps try to add a little more almond butter or maple syrup/honey to make them stickier? You can even try to melt and warm the almond butter (and then slightly cool) before adding it in so they are sticky and easy to form into balls. The other suggestion is if you have some mejool dates, you can soak them, puree them in a food processor and add them in to make them more moist. But I think melting a little more almond butter and then adding it in along with a small amount of maple syrup/honey should do the trick! If they are too sticky to form balls, you can also press them into a pan, cool in the fridge, and cut out bars. Or you can use a few drops of water on your fingers to roll them. Hope that helps! Let me know what ends up working and how you like them! I absolutely love these bites...it's difficult just to eat one!
      Reply

  5. Melody S says

    These were terrible - so dry and crumbly they wouldn't hold together. There was no need to chill the dough. I could not roll them into balls; I just had to pack them together the best I could. I added a little coconut oil to try to moisten them, but it didn't help. What I ended up with were balls of dough that fell apart and were so dry they were hard to swallow. However, my dog thought they were great!
    Reply

    • anjali says

      Hi Melody, sorry these did not turn out well for you. I'm not quite sure why...I've been making these on a regular basis and they turn out perfect everytime - super easy to make, and hold together perfectly. Many of my followers and friends love this recipe and make it on a regular basis as well. So I'm sorry to hear that was not the case for you, and without knowing more, I can't say what went wrong. If you want to moisten them more or have them stick more, the natural thing to do would be to add more agave nectar (honey) or peanut butter since they are already ingredients in the recipe. Adding coconut oil may not help because it solidify in the fridge and may cause them to harden even more.
      Reply

      • Melody S says

        I followed the recipe exactly - I think. I wasn't sure what you meant by coconut powder, but I assumed it was coconut flour. If not, perhaps that was the problem. The flavor was not bad, but the texture was much too dry & forming the dough into balls was very difficult. I haven't put them in the fridge, but when I bite into one, it falls apart.
        Reply

        • anjali says

          Yes...that is probably exactly what the problem was. Coconut powder is not coconut flour. If you see the ingredients above, I listed "coconut powder (or toasted coconut flakes)". Coconut powder is finely ground coconut, or you could have used shredded coconut in this recipe. You can use it in baking, but not 1 for 1 in exchange with coconut flour. I believe coconut flour is defatted. So it has more fiber and less fat. It does not react the same way in baking. So if you substituted coconut flour, it will not work out the same. Glad to know it was NOT necessarily the actual recipe. I will be sure to make it more clear above in my recipe. Thank you.
          Reply

  6. Bhavna says

    I made these twice. First time they turned out great but a little on the sweeter side. So the second time I decided to put less agave and a few extra modifications. Less peanut butter because my husband, added sliced almonds and crushed walnuts. Bad idea on my part! They tasted good but didn't stick together. Lesson learned, follow the recipe :)
    Reply

    • anjali says

      =) So glad you loved them! Yes, the PB and agave (or maple syrup) is key to keeping these bites together. I'm hoping to develop another healthy no-bake bar recipe soon! Thanks for the comment, and thanks for following! These are a favorite of mine!
      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Affiliate: Some of the links in this blog are affiliate links, which means that I may get a commission if you decide to purchase anything from the company, or Amazon Services LLC Associates Program, after you click through (at no additional cost to you). I only link to products that I use and recommend.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Vegetarian Gastronomy with appropriate and specific direction to the original content.

MENU Vegetarian Gastronomy