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"Dig In" to These Chocolate Peanut Butter Energy Bites

Do healthy, easy-to-make recipes that taste delicious sound good to you?


Here at Be Well, we do our best to listen to our readership. We don’t just write for ourselves; we write for you guys, and we want to give you the content you want to see. So, through a mix of Twitter polls, advanced analytics and common sense, we’ve realized that y’all enjoy recipes. Shocker, right?

Specifically, you like hearing about healthy, easy-to-make recipes that taste delicious. Fortunately, those are the ones we like best. So that’s what we’re giving you. 

Welcome to “Dig In,” a brand-new, recipe-based video series produced by Auburn Campus Recreation. We’re sharing the videos on social media @AuburnCampusRec, and we’ll be posting a full writeup of each recipe here on Be Well

For our first video, we’ve created no-bake oatmeal protein energy bites. We can’t get enough of these! They’re light, healthy, taste fantastic, and are made from easy-to-find ingredients. 

Ingredients:

1 ½ cups rolled oats
½ cup of vanilla whey protein powder
½ tsp of cinnamon
½ cup peanut butter
1/3 cup chocolate chips
1/3 cup dried cranberries
3 tbsp honey
1 tbsp vanilla extract
2–4 tbsp liquid (water or milk)


Directions:

1. Pour all the dry ingredients (oats, protein powder, cinnamon) into a medium-sized bowl. Then mix.

2. Pour the peanut butter, chocolate chips, dried cranberries, honey, and vanilla extract into the bowl. Mix more.

3. Add the liquid of your choice and continue to mix.

4. Once evenly mixed, roll into balls roughly 1 inch in diameter, and place them onto a plate/pan.

5. Refrigerate for 30 minutes and dig in!

Feel free to substitute ingredients like dried cranberries or chocolate chips with other ingredients. This recipe is pretty flexible, and we love it.


Made it yourself? Have a recipe you think we should try? Message us on social media @AuburnCampusRec to let us know! We’re excited to bring you this new series, and we’d love to hear what you think.

Be well, Auburn.


Photography: Jack P.