Never skip breakfast again: keep these coconut and date breakfast bites in the fridge or freezer, and you'll always have a grab-and-go option for busy mornings. Source: Diabetic Living Magazine, Summer 2018

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 325 degrees F.

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  • Combine oats and coconut in a small shallow baking pan. Bake, stirring once, until the coconut is light brown, 6 to 8 minutes. Cool in the pan on a wire rack.

  • Meanwhile, combine dates and boiling water in a small heatproof bowl. Let stand until softened, about 5 minutes. Drain.

  • Transfer the dates to a food processor and process until chopped. Add the oat mixture, cashew (or peanut) butter, apricots, chia seeds (or flaxmeal), cashews, ginger, and salt. Pulse until the mixture clings together. Stir in chocolate, if using. Shape into 1 1/2-inch balls to make 12 breakfast bites. (See Tips.) Serve with yogurt for dipping.

Tips

Tips: Refrigerate the bites in an airtight container for up to 1 week or freeze for up to 1 month.

People with celiac disease or gluten-sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

261 calories; 13 g total fat; 4 g saturated fat; 1 mg cholesterol; 129 mg sodium. 32 g carbohydrates; 5 g fiber; 14 g sugar; 8 g protein;

Reviews (1)

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Rating: 4 stars
06/27/2018
Good not too dry not exceptional but knowing what went into it makes it worth the effort. Read More