Tahini Maple Oat Bites

I try to stay away from cliches. Things like “energy balls” and “superfoods”. But sometimes I read something about one of these cliches that makes it seem so normal and something I would actually want to eat, and I’m like, “yaaaas, that I can do!”

Case and point–these Tahini Maple Oat Bites could technically be considered “energy balls”, but instead, I’m referring to them as a pre-workout snack that provides excellent fuel. Doesn’t that sound much less like nutrition jargon and more like something that you could actually benefit from? It’s all in the wording.

I actually workout around 5pm a few days a week (the days that I can’t organize myself to do it in the morning), so I’m always looking for a little nosh around 3pm. Since my workouts are largely cardio and usually about an hour long, I like to indulge with some yummy and healthy carbs, like oats!

Tahini Maple Oat Bites. Great pre-workout recipe. #glutenfree #vegan #preworkout #lowsugar #allergenfree #energybites #breakfast #preworkoutsnack

Enter these Tahini Maple Oat Bites. Made with oats, oat flour, flax, tahini, pure maple syrup from Canada and dark chocolate chips, just one of these little things gives me the fuel I need to power a workout. Oh, and did I mention that they are gluten free (make sure you use gluten free oats) and allergy free (tahini is made from sesame seed, not a nut)? If you have kids, they will absolutely love these. And they are perfect for meal prepping for the week ahead!

Tahini Maple Oat Bites

Servings 10 balls


  • 1 1/2 cup oats separated
  • 1/4 cup and 1 tablespoon tahini
  • 3 tablespoons pure maple syrup
  • 1 tablespoon flax seeds
  • 1/4 cup dark or semi-sweet chocolate chips


  1. Add 1/2 cup oats to food processor or blender. Blend until it becomes a powder consistency.
  2. To a large bowl, add the oat flour, remaining 1 cup of oats, tahini, maple syrup and flax seeds. Mix with a spoon until well combined.
  3. Add the dark chocolate chips to the bowl and stir.
  4. Using your hands, form small balls (about the size of a golf ball) and place on a parchment paper lined plate or cutting board. Put in the fridge for at least an hour. Store in the fridge until you're ready to eat.

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