I’m always looking for a healthy treat to satisfy my fall season sweet tooth. These Crunchy Pumpkin Quinoa Energy Bites are easy to whip up and are made from real, clean ingredients, so you can eat as few or as many as you want without the guilt. The recipe is also dairy-free and can be gluten-free — just be aware of ingredients used and possible contamination.
The best part of this recipe is that you can make a large batch of energy bites and store them in the freezer, then can grab one on the go or when you need a pick-me-up mid-afternoon. Crispy quinoa is easy to make and adds a slight crunch, just like rice cereal does to rice crispy treats. I also added protein powder into the recipe, which is optional; it adds a little bit extra protein for your day. I like to grab one before I head to the gym and take a class!
First thing first, prepare your Crispy quinoa.
1 cup of quinoa
2 cups of water
Following the instructions on the package, make 1 cup of quinoa. When you are done, put quinoa spread on parchment paper and cookie sheet. Let cool while you turn oven to 425F degrees.
Once the oven is hot, place cookie sheet in oven for 15 minutes. Stir quinoa frequently. When done, quinoa is lightly toasted, hard and crunchy!Now that you have those prepared, you can make the Crunchy Pumpkin Quinoa Energy Bites!
Crunchy Pumpkin Quinoa Energy Bites
Recipe makes 24-32 bites, depending on size
- 1.5 cups crispy, roasted quinoa
- 1.5 cups dry, uncooked oatmeal
- 1 cup all-natural pumpkin puree
- 1 cup all-natural peanut butter or almond butter
- 2/3 cup pure maple syrup or raw honey
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 Tbsp vanilla extract
- 4-6 Tbsp ground flax seeds (if ‘dough’ seems too wet, I add more ground flax; if it’s too dry, add less — start with a smaller quantity)
- 1/2 cup mini dark chocolate chips; you could use dark chocolate/cacao pieces, or just skip them altogether
- 1 scoop of vanilla protein powder (optional)
- Combine all ingredients together in a medium bowl until very thoroughly mixed.
2. Roll into bites of about 1″ in diameter (mine were a bit larger).
3. Place on a cookie sheet covered in parchment paper and freeze one hour.