I often find myself looking for a quick bite before I workout – it can be hard to exercise on an empty stomach! But, I don’t want anything too heavy, instead I look for a small snack with sustained energy and tasty flavor.
Recently, I’ve had a lot of requests from clients for gluten free snacks, so I wanted to update my whole grain energy bites to be rich in protein, gluten free, lactose free and vegan. I also love baking with soymilk, so this seemed like the perfect opportunity!
These granola bites are perfectly portioned, rich in healthy fats, whole grains and plant protein thanks to chia seeds, peanut butter and soymilk (thanks to 6 grams in one cup)! The combination also makes them a perfect post workout snack!
Ingredients for 24 bites:
2 tbsp peanut butter
2 tbsp vanilla extract
1/2 cup dried fruit (I used unsweetened dried cherries, but anything would work)
1/4 cup maple syrup
1 cup old fashioned rolled oats
1 cup quick cooking instant oats
1 tbsp cinnamon
2 tbsp chia seeds
1 tsp salt
1 cup Silk light vanilla soymilk
- Preheat oven to 350 degrees
- In a large bowl, mash banana with peanut butter, combine with vanilla, dried fruit and maple syrup
- Add oats, cinnamon, chia seeds and salt, stir to combine
- Pour soy milk over mixture and mix
- Grease one or two mini muffin tins (depending on the number of cavities) and fill each cavity using a small cookie scoop
- Bake for 25 minutes or until the tops are crunchy and the insides are soft and cooked through
- Serve alone as a snack, over yogurt or with brunch offerings for sweet treat
Using raisins as your dried fruit would be delicious and might just mimic an oatmeal raisin cookie! But feel free to swap ingredients for what you have – almond butter for peanut butter, flax seeds for chia seeds, almond extract for vanilla extract, honey for maple syrup. Be adventurous! The recipe should still come out just fine.
Silk soymilk is a rich source of plant based protein, has no cholesterol and is low in saturated fat. Plus, Silk Soymilk tastes delicious! I have found that it’s a great swap for my lactose-intolerant clients who are looking for a lactose-free milk. My favorite is the Silk light vanilla soymilk but there are plenty of other options available.
What’s your favorite way to use soymilk? Have you ever baked with it?
p.s.: head over to Silk’s website to sign up for coupons!
This conversation is sponsored by Silk. The opinions and text are all mine.