Honey Almond Granola Bites!

Let's talk snacks! But let's add in a bit about real life, true hunger and that a snack should (nutritionally speaking) be an extension of your last meal or possible the upcoming meal. Why? Because each day should be nourishing, keep us satisfied and deliver protein, fiber, good fats and yes, some great flavor! How about these Honey Almond Granola Bites? Because they do deliver...

I have had to reassess my food intake. 

I find myself way too hungry to get to the next meal when I am outside working in the garden, or helping with a project needing done. In the past I have come in and smeared some butter or nut butter on a couple of brown rice cakes and called it good enough. But honestly while this had some nutrition, it lacked that yummy appeal that we have all come to associate with having a snack. 

By definition a snack is (noun): a small amount of food eaten between meals. 

Plus, the lack of satisfaction led to eating a greater amount of food that is designated as a snack. Because two of anything smeared with something is not a small amount of food!

What to do, what to do?! 

The answer was to treat or parent myself as I would have my children, all those years ago. I remember steering them to a healthy snack of a small size to keep them going until the next meal, and it was time to do that for myself. I also realized that most of us as we advance in age actually need more protein, not less. So my next goal was to make sure this or any snack is high protein. And then we need to address the texture side of snacking. Crunchy seems to be a universal texture for snacking. And last but not least, flavor. It has to be delicious! 

Next, was to take a look in the pantry. 

Where I would most likely find all the ingredients needed to get started. And these are the same items I often turn to for a quick handful of something because I am hungry. A handful of pumpkin seeds or homemade granola. Almond butter on something even if it is just the spoon and I eat if from there. (Yep, even old grandma's do it!) Or a rice cake drizzled with honey....it was time to come up with a portable snack that combined the best of those pantry ingredients. A snack that could be made ahead and stored in the fridge. Something I could quickly grab and get back outside to get done, what I had started doing! Yep, Honey Almond Granola Bites!

Additional notes on this recipe:

No matter how strong your food processor is, you will have some dry parts under the portion that was processed to a cohesive mass. Simply stir them up and into what you roll into balls. 

You can make the balls as small or as large as you like. I went with what I felt was two or three bites, which is all I need in a snack. 

And yes you can use peanut butter, you will want to use a natural style, or warm it in the microwave for easier mixing. 

You can make this with no refined sugar by using one of our granola recipes...

Store in the fridge, in an easy to open container. Simply grab and go!

Ingredients needed for this recipe: 

• granola, any one of these would be great!
• pumpkin seeds
• ground flax seeds
• almond butter 
• honey 
• salt

You will also need the following:

• food processor
• measuring cups
• measuring spoons
• silicone spatula
• storage container with a lid

Now we are ready to begin!

Honey Almond Granola Bites

by the seat of my pants

2 c granola

2/3 c almond butter, natural style

1/2 c pumpkin seeds

2 T flax seeds ground, or 1/4 c ground flax seeds

1/3 to 1/2 c honey

1/8 t salt

Add the granola to the food processor, use the pulse button off and on to chop the granola into half sized pieces. 

Add the pumpkin seeds and the ground flax seeds. Again, using the pulse button, whirl to mix in and chop the seeds and flax. 

Add the almond butter and 1/3 c of the honey. Begin processing. If the mixture does not become cohesive, add the rest of the honey and process until a mass has formed in the bottom of the processor bowl. 

Remove the processor bowl from the power base and begin forming the mixture into balls. Note, you may notice some dry mixture in the bottom under the mass, simply mix this into the balls as you roll them. I found that after scooping up the mixture, a gentle squeeze in my hand before rolling into a ball was helpful. 

Place the rolled balls into a container with a lid. If you need to stack them in the container a sheet of wax paper between layers would keep them from sticking together. 

Storage options for Honey Almond Bites. Store covered in the refrigerator for up to two months (they won't last that long!). I do not recommend freezing this recipe. 

UPDATE:  For your convenience, a "copy and paste" version of Honey Almond Granola Bites has been included below. 

You may also enjoy: 

Cocoa Dusted Nutty Date Bites. 

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

 

Honey Almond Granola Bites

by the seat of my pants

2 c granola

2/3 c almond butter, natural style

1/2 c pumpkin seeds

2 T flax seeds ground, or 1/4 c ground flax seeds

1/3 to 1/2 c honey

1/8 t salt

Add the granola to the food processor, use the pulse button off and on to chop the granola into half sized pieces. 

Add the pumpkin seeds and the ground flax seeds. Again, using the pulse button, whirl to mix in and chop the seeds and flax. 

Add the almond butter and 1/3 c of the honey. Begin processing. If the mixture does not become cohesive, add the rest of the honey and process until a mass has formed in the bottom of the processor bowl. 

Remove the processor bowl from the power base and begin forming the mixture into balls. Note, you may notice some dry mixture in the bottom under the mass, simply mix this into the balls as you roll them. I found that after scooping up the mixture, a gentle squeeze in my hand before rolling into a ball was helpful. Place the rolled balls into a container with a lid. If you need to stack them in the container a sheet of wax paper between layers would keep them from sticking together. 

Storage options for Honey Almond Bites. Store covered in the refrigerator for up to two months (they won't last that long!). I do not recommend freezing this recipe.