Cinnamon Nut Energy Bites

An easy, yummy snack made with healthy, protein-packed ingredients! 

Cinnamon Nut Energy Bites // www.mesacookingco.com

We love energy bites in our house. It’s a super lazy breakfast at least one morning a week as we rush out the door (6am is not the time for fancy pancakes and eggs).

I changed up our usual favorites (Gimme Some Oven‘s No-Bake Energy Bites) with some almond butter, chopped walnuts, and cinnamon! These are full of protein goodness from that almond butter and the toasted walnuts and the sweet cinnamon spice brings the whole flavor together.

Think comforting, fall flavors of nuts, honey, and cinnamon and these energy bites are exactly that! (Who cares that it’s February – those flavors are good ALL year round.)

Cinnamon Nut Energy Bites // www.mesacookingco.com

I found a big jar of almond butter on sale recently so I’ve been trying almond butter on everything – I’m glad I made the switch on these bites! I typically love peanut butter, but I like that almond butter is a little less sweet and brings a different flavor to the table.

Almond butter is also super healthy! It’s full of protein, fiber, and healthy fats – good things that will keep you satisfied. That’s what I love about these bites: try one or two and they’ll tide you over to your next meal!

Cinnamon Nut Energy Bites // www.mesacookingco.com

Cinnamon Nut Energy Bites // www.mesacookingco.com

Have a wonderful week, friends!

Cinnamon Nut Energy Bites
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 dozen
Ingredients
  • 1 cup old-fashioned oats
  • ⅔ cup finely chopped walnuts, toasted
  • ½ cup almond butter
  • ½ cup ground flax seeds
  • ⅓ cup honey
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla
Instructions
  1. Combine all ingredients in a large bowl until well mixed.
  2. Place in the fridge for at least 20 minutes to make shaping the bites easier.
  3. Shape into small balls by taking about a rounded tablespoon's worth of the mixture and rolling it in your hands. Store in the fridge for up to a week or the freezer for up to two months.
Notes
Make gluten-free: Be sure to use gf-certified oats.
Make vegan: Use a vegan sweetener like agave instead of honey.

Inspired by and adapted from Gimme Some Oven‘s No-Bake Energy Bites.

If you try these cinnamon nut energy bites, I’d love to see the result! Tag your kitchen creations with#mesacookingco so I can admire your beautiful work!

© MESA COOKING CO. All images & content are copyright protected. Please do not use my images or content without prior permission.

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Curry Carrot & Sweet Potato Soup with Goat Cheese

A warm, inviting bowl of soup – with a totally addicting curry + goat cheese flavor explosion

Curry Carrot & Sweet Potato Soup with Goat Cheese // www.mesacookingco.com

I love this soup. I’ve made about five different variations of this type of soup – some with coconut milk, some without, some with carrots, some with butternut squash, some with sweet potatoes, some super spicy, some more mild – I’ve picked my favorite parts of all those soups and whipped it together into one seriously addicting February night dinner.

The key players:

Curry Carrot & Sweet Potato Soup with Goat Cheese // www.mesacookingco.com

Cilantro and goat cheese for ever. So, so good.

I’ve found goat cheese to be incredibly cost-effective when bought in bulk from Sam’s Club. It’s around $7 for TWO 10 oz. logs. The only trouble is, once you open that giant log, you have to eat it within around five days. So whenever I make this soup, I put about half of it in the soup and then stuff my face with the deliciousness on top of crackers or a baguette every single afternoon for five days straight. I’m not complaining.

To make this soup, you’re going to cook some carrots and sweet potatoes. I do about a 1:1 ration of the two, but you can do whatever you have on hand (a little more or a little less of either is totally peachy – I totally meant to try it with a red bell pepper in the mix last time and forgot!) Blend ’em up, add some coconut milk, goat cheese, and toppings and dig in!

Curry Carrot & Sweet Potato Soup with Goat Cheese // www.mesacookingco.com

Curry Carrot & Sweet Potato Soup with Goat Cheese // www.mesacookingco.com

Curry Carrot & Sweet Potato Soup with Goat Cheese
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 6
Ingredients
  • 1 Tablespoon coconut oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 3 Tablespoons red curry paste
  • 3 cups vegetable broth
  • 3 cups diced peeled carrots
  • 3 cups diced peeled sweet potatoes
  • ½ teaspoon cayenne pepper, more to taste
  • ¼ teaspoon ground black pepper
  • 1 can coconut milk
  • 4 ounces goat cheese, crumbled
  • Cilantro for topping
Instructions
  1. Warm a large pot of medium heat. Add the coconut oil and onion, sautéing until cooked, around 5 minutes. Add the garlic and cook for an additional minute, until fragrant.
  2. Add the ginger, red curry paste, vegetable broth, carrots, sweet potatoes, cayenne, and pepper. Stir and bring to a boil.
  3. Once boiling, reduce heat to low, cover, and simmer for 20 minutes, until the vegetables are soft. (Pierce with a fork to check).
  4. Once cooked, remove from heat and allow to cool for a couple minute before ladling the vegetables into your food processor or blender (or use an immersion blender). Blend until smooth and add back to the pot, stirring to combine.
  5. Shake your can of coconut milk and add it to the soup, stirring until combined. Then, slowly add in the crumbled goat cheese - adding a little, stirring until melted, and repeat. Make sure your soup is NOT boiling hot at this point (to avoid curdling the cheese). It should be warm still, but not boiling.
  6. Serve warm and top with additional goat cheese (the cold goat cheese with the warm soup is divine) and cilantro.
Notes
Storage suggestion: Keeps for 5-7 days in fridge, covered.
Make vegan: Omit the goat cheese.
Make dairy-free: Omit the goat cheese.

Adapted from & inspired by Oh She Glows Every Day‘s Creamy Thai Carrot Sweet Potato Soup and Half Baked Harvest‘s Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup.

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