Walnut-Blueberry Oatmeal Energy Bites

A wholesome, feel-good treat for any time of day

Looking for a nutritious grab-and-go snack or a healthy addition to brunch? These Walnut-Blueberry Oatmeal Energy Bites are packed with fiber, healthy fats, and antioxidants, perfect for fueling your morning or recharging in the afternoon.

They’re gluten-free, naturally sweetened, and made with real ingredients that support sustained energy and better blood sugar balance. Serve them with chicken sausage, scrambled eggs, and fresh fruit for a balanced breakfast-for-dinner or a protein-packed brunch.

Ingredients:

• 1 cup walnuts, lightly toasted and chopped
• 1 cup whole wheat or brown rice flour (gluten-free option)
• 1 cup gluten-free regular oats (not instant)
• ½ cup shredded unsweetened coconut flakes
• ⅓ cup maple sugar or coconut sugar
• 1 tsp cinnamon
• ⅛ tsp cardamom
• ¼ tsp sea salt or Himalayan salt
• ½ cup dried blueberries
• ¼ cup maple syrup
• 3 tbsp olive oil
• 2 tbsp butter or ghee, melted
• 1 tsp baking soda
• 2 tbsp boiling water

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Mix the walnuts, flour, oats, coconut flakes, maple sugar, cinnamon, cardamom, and salt in a large bowl.
3. Stir in the dried blueberries until evenly combined.
4. Combine maple syrup, olive oil, and melted butter or ghee in a small saucepan. Heat gently over medium heat until just melted.
5. In a separate bowl, dissolve the baking soda in boiling water. Pour this into the warm syrup mixture—it will foam up.
6. Quickly pour the wet ingredients into the dry mixture and stir vigorously until well blended.
7. Scoop tablespoon-sized portions and form into balls using your hands. Place on the baking sheet about 2 inches apart and gently flatten each with your palm.
8. Bake for 10–12 minutes, or until the edges are golden and the bites have set.
9. Let cool for 5 minutes before serving. Store leftovers in an airtight container.

Thrive Tip:

Try swapping the dried blueberries for dried cherries or chopped dates for a different antioxidant profile, and make a double batch to freeze for later!