I’ve yet to meet anyone who doesn’t like coffee cake. Even my husband Nick, who doesn’t drink coffee (I know, who does that?) even likes coffee cake. In my experience coffee cake comes in a variety of forms, some with fruit toppings, fillings, and even fancy drizzles. I’m all about the fancy most of the time, but I wanted this recipe to be an ode to the traditional version.
I wanted to get both that cinnamon taste in addition to a subtle coffee undertone in these bite size treats. Tim and Claire help me measure out the ingredients once I had selected what I thought would work well. The first batch was a bit bland, so we made a few modifications (more brown sugar and cinnamon) until we achieved perfection.
My intention with the energy bites was to have them around as a pre-workout snack, but they certainly could be enjoyed in other ways. The nutritionals on each “bite” are smart too, 63 calories, 1.6 g of protein, 6.5 grams of carbs, and 3.8 grams of fat. I typically have 2 “bites” for pre-workout fuel (126 cals). I can’t handle coffee before a workout (it makes my stomach feel terrible) so these serve as a great alternative.
Are you more of a fasted before exercise person or do you prefer to have a pre-workout snack/meal?
Coffee Cake Energy Bites
- 1 cup quick oats
- 1 cup walnuts
- 2 caramel rice cakes quaker or another brand
- 2 tbsp almond butter
- 1/4 cup strong brew coffee
- 2 tbsp light brown sugar, divided
- 2.5 tsp cinnamon, divided
- In a food processor, combine the oats and walnuts and process until large crumbs form, do not overprocess
- Break up the rice cakes and place them in the food processor with the oats and walnut crumbs, process until the rice cakes are well combined
- Pour the crumb mixture into a large mixing bowl and add the almond butter, coffee, 1.5 TBSP light brown sugar, and 2 tsp of cinnamon (reserve the remaining brown sugar and cinnamon for dipping later)
- With your hands, or a heavy duty spatula mix all ingredients together until well combined
- Roll the mixture into approximately 1 TBSP size balls
- Once you have all the balls rolled, combined the brown sugar and cinnamon you set aside earlier in a small dish and dip each ball in the topping
- Store in the refridgerater in a tightly covered container
Did you make this recipe? Be sure to tag me @danielle_s_abel so I can see your creation!