DETS: Recipe of the week!

DETS: Recipe of the week!

Be on the lookout for new health-conscious and delicious recipes to try that will be posted weekly.

Perfect for on-the-go quick breakfast bites or just an afternoon pick-me-up.


  • 3/4 cup uncooked quinoa
  • 2 cups instant or quick oats (see tips)
  • 2/3 cup sweetened flaked coconut
  • 1/2 cup miniature semi-sweet chocolate morsels
  • 3/4  cup creamy peanut butter
  • 1/3 cup honey or agave nectar
  1. Heat an 8″ skillet or fry pan over medium-high heat for 1–3 minutes. Toast quinoa 3–5 minutes or until it starts to brown and pop, stirring occasionally. Remove the quinoa to a medium bowl to cool slightly.
  2. Place oats in a food processor or blender and process until coarsely chopped.
  3. Add oats and the remaining ingredients to the bowl. Mix well.
  4. Use 2 tablespoon scoop, scoop mixture, and roll into balls. Place it on a cookie sheet lined with waxed paper.
  5. Place pan in freezer for 8-10 minutes or in the refrigerator for 30 minutes to firm up. 
  6. Store bites in a sealed container in the refrigerator for 4–5 days.
Yield: 24 one bites

Nutrients per serving:
Calories 140, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 18 g, Fiber 2 g, Protein 4 g
Instant or quick oats work best in this recipe. If old-fashioned oats are used, bites will need longer to firm up in the freezer. One bite is a snack, and three bites make a great mini meal on the run!
You can make these ahead and freeze! Leave them out at room temperature for 1–2 hours to thaw.

This recipe originated from Pampered Chef