No Bake Pumpkin Bites
This recipe is perfect for a healthful snack on the go. It is easy to prepare and can provide energy to fuel your busy schedule or your favorite fall outdoor activities!

This recipe has a video! Watch the No Bake Pumpkin Bites video
Serving Size: 1 energy bite Yield: 25 servings
Ingredients:
- 1 cup rolled oats
- 2/3 cup toasted coconut flakes
- 1/3 cup peanut butter
- ½ cup ground flax seed or wheat germ
- ½ cup chocolate chips
- 1/4 cup honey or maple syrup
- 1 cup pumpkin puree
- ½ cup dried cranberries
- 1 teaspoon chia seeds
- 1 teaspoon vanilla extract
Directions:
- Stir all ingredients together in a bowl until mixed. Let mixture chill in the refrigerator for 30 minutes.
- Once chilled, roll into 1 inch balls.
- Store the bites in an airtight container in the refrigerator up to a week or in the freezer for up to 3 months.
Nutrition Information / Amount per serving: Calories 93, Protein 2 g, Total fat 5 g, Total Carbohydrates 12 g, Saturated fat 2 g, Dietary Fiber 2 g, Cholesterol 0 mg, Sodium 18 mg, Sugars 7 g, Added Sugars 2 g
More Snack Recipes
No Bake Coconut and Flaxseed Energy Bites
These bites are an easy, tasty snack that tastes like dessert!
This recipe has a video! Watch the No Bake Coconut and Flaxseed Energy Bites video
Serving Size: 1 ball
Yield: 20 servings
Ingredients:
- 1/2 cup creamy peanut butter
- 1/3 cup honey
- 1 tsp vanilla extract
- 1 cup old-fashioned oats (uncooked)
- 2/3 cup sweetened shredded coconut, toasted and cooled
- 1/2 cup ground golden flaxseed meal
- 6 tablespoons chocolate chips
Directions:
- In a mixing bowl, stir together peanut butter, honey, and vanilla extract.
- Add remaining ingredients and stir until evenly coated.
- Transfer mixture to refrigerator or freezer and chill until set.
- Remove from refrigerator and shape into 1-inch balls.
- Store in the refrigerator in an airtight container.
Tip: This recipe can be made gluten free by using certified gluten-free oats. To make it vegan,dairy free, substitute the honey with agave or maple syrup and use dairy free chocolate chips or omit completely.
Nutrition Information / Amount per serving: Calories 149, Protein 4.0 g, Total fat 9.2 g, Total Carbohydrates 14.5 g, Saturated fat 2.6 g, Dietary Fiber 3.5 g, Cholesterol 0 mg, Sodium 38.0 mg
Chewy No Bake Cinnamon Cranberry Granola Bars
Simple ingredients come together to make this delicious no-bake bar jam-packed with dried cranberries, cinnamon, and honey.
This recipe has a video! Watch the Chewy No Bake Cinnamon Cranberry Granola Bars video
Serving Size: 1 bar
Yield: 10 servings
Ingredients:
- 2 cups old fashioned rolled oats
- ½ cup crispy rice cereal
- ¾ cup dried cranberries
- ¼ cup coconut oil
- ¼ cup honey
- 1/8 tsp. sea salt (pinch)
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
Directions:
- Lightly grease an 8 x 8 pan with coconut oil or another nonstick spray and set aside.
- In a medium or large sized bowl combine the rolled oats, crispy rice cereal and dried cranberries. Set aside.
- In a small pot, heat the coconut oil, honey, and sea salt. Stir well.
- Bring the mixture to a boil and then cook over medium heat for 2 minutes.
- Remove from the heat and stir in the vanilla and cinnamon.
- Pour the mixture from the pot into the dry ingredient bowl and stir well to combine.
- Once combined pour the mixture into the prepared 8 x 8 pan. Press down with a spatula. (Tip – lightly oil the spatula to prevent sticking!)
- Cool completely – can place the fridge for 20 minutes to speed up the cooling process.
- Cut the pan into 10 bars. Wrap in plastic wrap and store at room temperature.
Tip: To make this recipe vegan, substitute honey with agave or maple syrup. To make it gluten free, use certified gluten-free oats.
Nutrition Information / Amount per serving: Calories 186, Protein 2.9 g, Total fat 6.8 g, Total Carbohydrates 28.6 g, Saturated fat 4.7 g, Dietary Fiber 2.8 g, Cholesterol 0 mg, Sodium 27.5 mg
Fruit Sushi
Sushi is a fun, creative meal made by combining cooked rice with fruit, vegetables, seafood, or other ingredients. Combine your favorite fruit to make this perfect roll that can be enjoyed as dessert or snack.
Serving Size: ½ a roll (approximately 4 pieces)
Yield: 8 servings (4 Rolls)
Rice
- 1 cup sushi rice, uncooked
- 1 1/3 cups light coconut milk, vigorously shake to ensure the fat is evenly distributed
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt
- Lemon or lime zest (optional)
Roll
- 4 Nori (roasted seaweed wrappers)
- Fruit of choice: apples, strawberries, mandarin oranges, melon, mango, bananas, pineapple, kiwi; thinly sliced into long strips.
Directions:
- Rinse the sushi rice in a mesh strainer until the water runs clear. In a saucepan combine the rice and coconut milk. Bring to a boil, then reduce the heat to low. Cover and simmer for 13-15 minutes or until all the liquid is absorbed. Remove from heat and let stand covered for 10 minutes. Once rice is cooked transfer to a large metal bowl to let cool.
- Combine the vinegar, sugar, and salt in a small saucepan. Cook over low heat and stir until sugar dissolves, then let the mixture cool. Once cooled add the zest. Pour over cooled, cooked rice and combine with a fork, fluffing the rice in the process. Refrigerate.
- Lay a piece of Nori (shiny side down) over a bamboo mat or sheet of plastic wrap. Using the back of a spoon spread and lightly press a thin layer of rice over the entire Nori sheet, leaving only about an inch of space at the top uncovered by the rice. Place the fruit in a horizontal row across the bottom third of the rice (careful not to overfill) and tightly roll the Nori. Using a serrated knife slice into 8 pieces.
Nutrition Information / Amount per serving (Nutritional information is estimated using NutritionistPro and accuracy is not guaranteed):
Calories 120, Protein 3 g, Total fat2.6 g, Total Carbohydrates 22 g, Saturated fat 2.0 g, Dietary Fiber 1.2 g, Cholesterol 0 mg, Sodium 158 mg, Sugars 4 g, Added Sugars 2.4 g
Roasted Chickpeas with Rosemary
Enjoy this sweet and savory snack packed with protein and fiber! Prepare ahead of time and pack in bags for a fun, portable snack.
Serving Size: 1/3 cup
Yield: 4 servings
Ingredients:
- 1 15-ounce can chickpeas
- 3 tablespoons olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh rosemary, minced
- 5 tablespoons dried fruit, such as craisins
Directions:
- Preheat oven to 400°F.
- Drain and rinse the chickpeas under cold water.
- Dry the chickpeas thoroughly by patting with paper towels to absorb excess moisture.
- Whisk together the olive oil, lemon juice, salt, and pepper in a medium bowl. Add chickpeas and toss to evenly coat with the oil mixture.
- Evenly spread the chickpeas onto a sheet tray. Place in oven and roast for 15 minutes.
- Remove from oven, sprinkle chickpeas evenly with minced rosemary, and return to oven to roast for 3-5 more minutes, until crispy.
- Remove from oven and allow to cool.
- Once cool, stir in dried fruit of choice. Store in airtight containers or bags for up to 4 days.
Nutrition Information / Amount per serving:
*Nutrition information is estimated using NutritionistPro and accuracy is not guaranteed.
Calories 230, Protein 5 g, Total fat 12.0 g, Total Carbohydrates 27 g, Saturated fat 1.5 g, Dietary Fiber 5.0 g, Cholesterol 0 mg, Sodium 325 mg, Sugars 12 g, Added Sugars 9 g