You and your kids are going to love these No Bake Cinnamon Raisin Granola Energy Bites. They are easy and fun to make, great to get the whole family involved. The flavors are like biting into a soft cinnamon raisin cookie. Perfect for school lunches, after school pick me ups, or any time you need a grab and go snack.

Why you will love these Energy bites
- No refined sugars here, naturally sweetened with maple syrup
- Freezer friendly – perfect for make ahead meal prep
- Customizable to be nut free with sunflower seed butter
- Gluten Free
- No baking required
- Warm fall flavors
Key Ingredients:
Gluten-free oats – hearty and full of fiber
Crispy rice cereal – adds crunch and lightness
Almond butter – healthy fats and protein (or use seed butter)
Ground flaxseed – boosts nutrition with omega-3s and fiber
Raisins – sweet, chewy, and classic for fall flavor
Cinnamon – warm spice that pairs beautifully with raisins
Honey or maple syrup – natural sweetness, no refined sugar

Instructions:
- Mix oats, rice crisps, flax, cinnamon, and salt in a large bowl.
- Warm almond butter and honey until smooth; stir in vanilla.
- Pour over dry ingredients and mix well.
- Fold in raisins.
- Chill mixture for 15–20 minutes to make rolling easier.
- Roll into 1-inch balls and store in the fridge.
Storage Tips:
- Store in the fridge up to 7 days.
- Freeze for up to 2 months—great for batch prepping snacks.
Customizations & Tips
- Swap raisins for dried cranberries or chopped dried apples for more fall flair.
- Add pumpkin pie spice for an autumn upgrade.
- Drizzle with melted white chocolate for a treat-like finish.
- Use certified gluten-free oats and school-safe seed butter if needed
- Make a double batch to prep ahead and store in the freezer.
If you make these energy bites I’d love to know how you like them in the comments! Share and Tag me on Instagram! If you love fall flavors this pumpkin yogurt bowl is wonderful fall breakfast treat.
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Ingredients
Method
- In a large bowl, stir together oats, rice cereal, ground flaxseed, cinnamon, and salt.
- Gently heat the almond butter and honey/maple syrup in a saucepan or microwave until smooth and pourable. Stir in the vanilla extract.
- Pour the warm mixture over the dry ingredients. Mix until everything is evenly coated. Fold in chocolate chips or dried fruit once cooled slightly.
- Refrigerate the mixture for 15–20 minutes to firm up.
- Use your hands or a small scoop to roll into 1-inch balls. Press tightly to help them stick together.
- Refrigerate in an airtight container for up to 1 week or freeze for 2 months.







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