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Turn classic muffin flavors into grab-and-go snacks that are packed with nutrients—no oven needed. Dried blueberries, creamy cashew butter, and hearty oats come together for that unmistakable blueberry muffin vibe without any baking fuss.
I whipped these up when my week was wild and I needed something quick for breakfast on the go. Now my crew asks for them every road trip and my kids are thrilled when they show up in their lunch at school.
Tasty Ingredients
- Vanilla extract: Brings warmth and an inviting smell that ties everything together
- Pichuberry Puree: Gives a special tangy-sweet kick and makes things feel a bit fancy
- Raw honey: Naturally holds the mixture together and packs a gentle sweetness—bonus points if it’s local
- Cashew butter: Creamy, rich, and perfect for bringing all the parts into one happy ball (make sure it’s just cashews and no added junk)
- Dark chocolate chips: Antioxidant boost and a nice little treat—look for 70% cocoa or more if you want max benefits
- Ground cinnamon: Just the right bit of cozy spice for that bakery-style flavor
- Unsweetened coconut flakes: Adds crunch plus good fats—toast for extra flavor if you want
- Dried blueberries: For a sweet pop of blueberry goodness; unsweetened is best when you can find it
- Whole organic flax seeds: Nutty flavor plus omega-3s for a nutrition punch
- Old fashioned oats: These set the foundation and give you lasting energy
Simple How-To Guide
- Set and Store:
- Pop the finished balls on a tray and chill them in the freezer for a quick set or just let them rest on the counter. You’ll get the best texture and flavor if you stick them in an airtight box with parchment in between so they don’t get stuck together.
- Form Energy Bites:
- Scoop out the mix with a cookie scoop or tablespoon, then roll into balls between your hands. Press the mixture in so the balls stick together and wipe your hands now and then (it gets sticky).
- Mix Thoroughly:
- Start with a sturdy spatula then use your hands to finish up. Your body heat softens the ingredients so the mix comes together. You want it to stick but there should still be some texture from the oats.
- Add Wet Ingredients:
- Dump in the honey, Pichuberry Puree, vanilla, and cashew butter. Go for nut butter that's room temp so it stirs in easier, and don’t forget—good vanilla makes a difference.
- Combine Dry Ingredients:
- Toss oats, flax, coconut, cinnamon, chocolate chips, and dried blueberries into a big bowl with protein powder if you’re using it. Mix it up well so everything’s scattered evenly and the cinnamon doesn’t clump.
- Prepare Dried Blueberries:
- If you’re making your own dried berries, wash and dry your fresh ones, spread them out on parchment, and bake low and slow (think 225F). You want them shriveled but not hard—chewy is the goal.
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Here’s my secret—a splash of Pichuberry Puree. I stumbled on it at a farmers market, and it gives that slightly tart, sweet punch that works so well with blueberries. My daughter even says she’d rather eat these than a regular muffin, and I’ll call that a win any day.
Make It Yours
Switch things up based on your taste or what you’ve got. Use almond or sunflower butter instead of cashew. Try vanilla protein powder, keep it plain, or grab a plant-based blend. Don’t eat honey? Maple syrup totally works for a vegan swap.
Storing Your Bites
Keep them chilled in the fridge in a closed container for up to two weeks. For long haul storage, freeze them spaced out on a tray first, then move into a freezer bag. Let them soften at room temp or snack on one frozen for a crunchy treat. I like making double so there’s always some on hand in the freezer.
Power-Up Tips
You’re getting more than good flavor here. Oats and flax give you two kinds of fiber to help your gut. Blueberries pack antioxidants, and fats from coconut and cashew butter help your body use nutrients better. Want a bump in nutrition? Toss in a spoonful of chia or hemp seeds with your dry mix.
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Frequently Asked Questions
- → Can I use fresh blueberries?
Sure! You can swap in fresh blueberries, but dry them out in a really low oven (about 225°F/110°C) for four hours first or they’ll be too juicy.
- → How should I store the energy bites?
Pop these little bites in an airtight box. They’ll hang out happily in your fridge for weeks, or you can freeze them and just grab as needed.
- → Can I substitute the cashew butter?
Definitely. Switch it up with any nut or seed butter you like—think almond, peanut, or sunflower seed butter.
- → What can I use instead of Pichuberry Puree?
If you don’t have Pichuberry Puree, any smooth fruit puree will do, like apple, mango, or plain blueberry.
- → Are these bites gluten-free?
They can be gluten-free if you stick with labeled gluten-free oats. Just check your packaging before you start mixing!