Monday, February 20, 2012

Fruit & Nut Snack Bites

Ever since I first made these snack bites a few months ago, they have been a complete staple in this house. They're great for a quick breakfast if you're running late for work, a mid-afternoon snack, or even an appetizer when dinner is taking longer than expected. I have made many batches, and keep them in the freezer so they're always on hand. They're great both frozen and room temperature.

I did a previous quick post about these, but it was under the somewhat misleading title of "No-Sugar Cereal Bars". While it's true that I don't add any sugar, they aren't completely sugar-free, since it is in both the peanut butter and fruit. So here is a brand new post, with a better title and lots of pictures! The idea for the original recipe came from Snack Girl

The ingredients:
(Note, I made a double-batch of the original recipe, because I like to make sure we are stocked up! The recipe below represents the doubled ingredients.)
  • 1 cup peanut butter 
  • 4 bananas, mashed (sorry there are only two in the photo! I actually used 4.)
  • 1 cup nuts. I like to use slivered almonds. No chopping necessary!
  • 3 cups total of dried fruits (blueberries, pomegranate craisins, cherries, cranberries, apricots, etc.)
  • 2 cups old fashioned rolled oats
  • 2 tsp vanilla extract
  • A few pinches of cinnamon 

The Instructions:
  1. Preheat oven to 350 degrees.
  2. Mash 4 bananas into a large bowl.
  3. Add 1 cup of peanut butter.
  4. Add 1 cup of nuts (either slivered nuts, or other nuts that you've chopped).
  5. Add 3 cups of dried fruits.
  6. Add 2 cups of old fashioned rolled oats.
  7. Add 2 tsp of vanilla extract.
  8. Add a few pinches of cinnamon.
  9. Stir all together well.
  10. Spray cupcake pan with cooking spray, and scoop between 1-2 Tbsp of mixture into each cup.
  11. Bake for about 15 minutes, then cool.
  12. Keep in the refrigerator or freezer. They won't last long!
The Pictures:

Start by pre-heating the oven to 350 degrees.

Break up 4 bananas (I think there were only 2 so far in this picture), 

And then mash up thoroughly. This definitely works best with very ripe bananas!

Measure out 1 cup of peanut butter. 

Mix peanut butter into the bananas. 

Measure 1 cup of slivered almonds. 

Add almonds to peanut butter and banana mixture.

Measure out one cup of each fruit you want to use. I usually use 3 different kinds of fruit. I've found that the tiny fruits are easiest. No chopping necessary!

Here, I added dried blueberries. 

Next, I used this "tropical trio" of fruits (pineapple, papaya, and mango). They were kind of a pain because they needed to be chopped. 

After dicing into small pieces, I added them to the mixture. 

Next came the pomegranate Craisins. These are pretty delicious. I think Ocean Spray makes 3 or 4 different flavors of Craisins (cranberries infused with various fruit juices), and they all work well in this recipe.

Toss those in there with the rest. 

Next, measure out 2 cups of old fashioned oats. (Old fashioned is better than the "quick oats", because they're bigger. It allows them to bind with the other ingredients more easily.)

Measure out 2 teaspoons of vanilla extract, and pour that on top of the mixture.

Then, sprinkle on a few pinches of cinnamon.

Here are all the goodies, before mixing...

...and after stirring them together really well. 

Spray the bottom of a cupcake pan with cooking spray, and then place a scoop of the mixture into each one. I like to use my cookie dough scooper - it seems to work the best, since this mixture is very sticky!

This batch made about 24 bites. I make them pretty big, but if you're planning to feed kids with them, you might want to make them a little smaller and more bite-size.

After 15 minutes, they look about like this. 

Let them cool and harden for a few minutes, then package them up into containers and pop them in the freezer, so they're always ready to grab and go! I got these containers at the dollar store - I think they were about 20 cents each. 

Here's how many my batch made. (I filled the first container when they were still warm, so they fogged it up a bit.) 


 Like I said, these are an absolute staple in this house now. 

What is your favorite homemade snack?


  1. I'm going to make these in my mini muffin pans for the kids school lunches (and afternoon snack). :)

    1. I just got a mini muffin pan last week, specifically so I could make these more bite-sized next time. :) I hope you guys like them!