White Chocolate Macadamia Nut Oatmeal Bites
These White Chocolate Macadamia Nut Oatmeal Bites are my take on the famous White Chocolate Macadamia Nut CLIF Bars, which I absolutely adore. They’re ideal for snacking on during hikes or as a quick pre or post-workout treat.
Moreover, I love the White Chocolate Macadamia Nut CLIF bars so much I decided to make them from scratch! I even think my recipe tastes better than the CLIF bar flavor, and it has more protein while having fewer added sugars.
In the article below, I will dive into these oatmeal bite ingredients, how to make them, how to store the oatmeal bites, and some sharper nutrition fix about my secret ingredient, flax seeds!
The Star Ingredients
White Chocolate: Whether you choose to dunk your oatmeal bites in White Chocolate or drizzle it over top, the white chocolate adds a sweet creaminess to every bite.
Macadamia Nuts: Buttery, sweet, and delicate, macadamia nuts add elegance to these oatmeal bites.
Oats: A very important ingredient, oats work to bind all the flavors together. I highly recommend using rolled or instant oats in this recipe. Steel-cut or Irish oats will create a completely different texture and will be difficult to chew.
Other Ingredients
Flax seed meal: My secret ingredient! The flaxseed combines with the wet ingredients to bind all the ingredients together.
Maple syrup: Maple syrup pairs perfectly with the flavors in this oatmeal bite. Maple syrup has hints of vanilla, and caramel, and is slightly fruity.
Almond butter: The maple syrup thins the almond butter and is the glue that sticks everything together. Plus, almond butter has a delicate flavor that will not overpower the other ingredients.
Vanilla: A bit of vanilla extract compliments the flavors of white chocolate, maple syrup, almond butter, and macadamia nuts.
How to Make these White Chocolate Macadamia Nut Oatmeal Bites
Melt Chocolate
- Place the white chocolate and coconut butter in a microwave-safe bowl.
- Then, melt the chocolate in the microwave, first for 30 seconds, then in 10-second increments, stirring between. It should take about a minute and a half in total.
*Option to melt the chocolate over a double boiler instead of the microwave method. Check out this article by Molly Allen “How to melt chocolate on the stovetop or microwave for smooth results every time” for further detailed instructions.
Mix the Oatmeal Bites
- Add the rolled oats, flax seed meal, and chopped macadamia nuts to a large mixing bowl.
- In a separate bowl, mix the maple syrup, almond butter, and vanilla extract.
- Once the almond butter mixture is combined, pour it into the rolled oats mixture and fold in until combined.
- Using a cookie/ice cream scoop or a spoon, scoop out golf ball-sized chunks of “dough” and roll them into a ball. If the mixture is too sticky to form balls add more rolled oats 1 tbsp at a time.
Coat with Chocolate, Chill, and Serve
- Once all the oatmeal bites are formed, dunk them one by one into your warm white chocolate, and set them on a plate. Once all of the bites have a 1/2 coat of white chocolate store them in the refrigerator for 30min. Enjoy!
**see below for storage recommendations
How to Store Oatmeal Bites
I like to store these balls in the fridge to keep them fresh longer while keeping them easily accessible.
Room temperature (left out on the counter): 4 to 5 days.
Refrigerator: 1 to 2 weeks.
Freezer: 3 to 6 months. To thaw leave it out on the counter for 2 hours or in the refrigerator for 24 hours.
Sharper Nutrition Fix: Flax Seeds
What are flax seeds:
Flax seeds are also known as linseeds. In addition to their culinary uses, Flax seeds have other production purposes. The fibers of flax seeds are used to make linen, flax seed oil can be used to make wood-finishing products, and the byproduct of flaxseed oil can be used to make livestock fodder.
Taste:
Flax seeds have a nutty and earthy flavor, with just a hint of sweetness.
Nutrition:
This small seed contains high levels of dietary fiber in addition to several essential nutrients such as calcium, iron, niacin, phosphorous, and vitamin E.
Culinary uses:
Flax seed is naturally mucilaginous. Meaning when ground into flour and added to liquid it produces a gelatinous mixture making it a great binding agent in baking, like in this recipe!
Flax seeds and ground flax seeds can be used in cereal, granola, smoothies, soups, salads, yogurt parfaits, and in baked goods.
White Chocolate Macadamia Nut Oatmeal Bites
Ingredients
- 1 cup rolled oats
- 1/2 cup flaxseed meal
- 1/2 cup chopped macadamia nuts
- 1/2 cup smooth almond butter
- 1/3 cup maple syrup
- 1/2 tbsp vanilla extract
- 60 g unflavored protein powder optional
White Chocolate "Frosting"
- 1/4 cup white chocolate chips
- 1/2 tbsp coconut butter or coconut oil
Instructions
Energy Bite "Dough"
- In a large mixing bowl add rolled oats, flax meal, and macadamia nuts. Set aside.
- In a medium bowl add almond butter, maple syrup, and vanilla extract. Mix until combined.
- Incorporate the almond butter mixture with the rolled oats mixture.
- Roll the dough into 1.5 inch balls (a little smaller than a golf ball). Set balls on a plate.
White Chocolate "Frosting"
- Over a double boiler, (you may also use a heat-safe mixing bowl over a sauce pan with 1 cup water, or melt via the microwave), melt the white chocolate and coconut butter. Stir until combined. Take care to remove from the heat before the white chocolate starts to burn.
- Dip each energy bite into the white chocolate mixture. You may also drizzle the white chocolate over top the energy bites.
- Place the energy bites in the refrigerator until the white chocolate is set (about 30 to 60min).
Notes
- Room temp: for 4 to 5 days.
- Refrigerator: 1 to 2 weeks.
- Freezer: 3 to 6 months.
Nutrition
Like this recipe?
Below are a few others you may enjoy.
Almond Flour Thumbprint Cookies
References
- Herbst, S. T., & Herbst, R. (2007). The New Food Lover’s companion: More than 6,700 A-to-Z entries describe foods, cooking techniques, herbs, spices, desserts, wines, and the ingredients for Pleasurable dining. Barron’s Educational Series, Inc.
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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