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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


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F.

  • 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: 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

2 breakfast bites
261 calories; protein 8g; carbohydrates 32g; dietary fiber 5g; sugars 14g; fat 13g; saturated fat 4g; cholesterol 1mg; sodium 129mg.

1 1/2 fat, 1 1/2 starch, 1/2 high-fat protein, 1/2 other carbohydrate