Breakfast, Egg Dishes, Recipes, Reviews

Cheesy Ricotta Frittata Cups #TheLostFamilySupperClub

Cheesy ricotta frittata cups in celebration of Jenna Blum’s newest novel, The Lost Family. I received an advanced copy of the novel to join with other bloggers in a virtual supper club to celebrate the book’s June 5 release. I was not compensated in any other way, and was not asked to provide positive feedback. All opinions are my own. 

Cheesy ricotta frittata cups in celebration of Jenna Blum's newest novel, The Lost Family.  #TheLostFamilySupperClub

Click here for more information about #TheLostFamilySupperClub, and to find what the other bloggers brought to this party!

Cheesy ricotta frittata cups in celebration of Jenna Blum's newest novel, The Lost Family.  #TheLostFamilySupperClub

Happy Sunday! First let’s start with the book… and then the food.

A description of the book from the publisher:

The New York Times bestselling author of Those Who Save Us creates a vivid portrait of marriage, family, and the haunting grief of World War II in this emotionally charged, beautifully rendered story that spans a generation, from the 1960s to the 1980s.

In 1965 Manhattan, patrons flock to Masha’s to savor its brisket bourguignon and impeccable service and to admire its dashing owner and head chef Peter Rashkin. With his movie-star good looks and tragic past, Peter, a survivor of Auschwitz, is the most eligible bachelor in town. But Peter does not care for the parade of eligible women who come to the restaurant hoping to catch his eye. He has resigned himself to a solitary life. Running Masha’s consumes him, as does his terrible guilt over surviving the horrors of the Nazi death camp while his wife, Masha—the restaurant’s namesake—and two young daughters perished.

Then exquisitely beautiful June Bouquet, an up-and-coming young model, appears at the restaurant, piercing Peter’s guard. Though she is twenty years his junior, the two begin a passionate, whirlwind courtship. When June unexpectedly becomes pregnant, Peter proposes, believing that beginning a new family with the woman he loves will allow him to let go of the horror of the past. But over the next twenty years, the indelible sadness of those memories will overshadow Peter, June, and their daughter Elsbeth, transforming them in shocking, heartbreaking, and unexpected ways.

Jenna Blum artfully brings to the page a husband devastated by a grief he cannot name, a frustrated wife struggling to compete with a ghost she cannot banish, and a daughter sensitive to the pain of both her own family and another lost before she was born. Spanning three cinematic decades, The Lost Family is a charming, funny, and elegantly bittersweet study of the repercussions of loss and love.

This book was absolutely captivating from start to finish. Even though it’s being released at the beginning of summer (well, almost), don’t think this is a light, beach read. Jenna Blum writes with such passion and depth that you will be drawn to the pages. It’s hard to put down!

I will warn you though, this story is bittersweet from start to finish. Every character’s flaws are readily apparent, if not to themselves, to those around them. Such is the human experience. Parts were tough to read, especially as you understand the various ways that Peter, June, and Elsbeth seek to deal with their individual pain and the shadow of Peter’s war experience on the whole family.

See, Peter lost his wife and twin daughters in the Holocaust, and has spent every moment of his life dealing with his grief and loss. Work is his method of coping, and Masha’s (named after his late wife) is the essence of their pre-war dreams. Sadly though, Masha’s does not survive either, and that (to me) seems to be a catalyst for change in the new family’s lives. And yet… there’s beauty in their pain, and redemption in their stories. I won’t give away the ending (READ THE BOOK!) but it is satisfying. The mark of a good story, in my opinion!

When I first started reading this book, I immediately understood WHY this book was being celebrated with a virtual supper club. The food is almost like a character in this novel! Jenna wrote all of us bloggers a sweet note (and sent chocolate!) about her love of food and the inspiration of many of the dishes in this book… “I LOVE FOOD, and I had a joyous time creating and kitchen-testing all the recipes for Masha’s menus in The Lost Family (there are two, Spring 1966 and Fall 1965). I relied on my German friend Christiane’s mother’s recipes, my childhood memories of my Jewish grandmother’s dishes, the Mad Men Cookbook and similar cookbooks from the 1960s, and ingredients from my garden.” Food was celebrated throughout the novel–everything from fancy German and Jewish cuisine served at Masha’s, to family meals, to Midwestern fare that June and Elsbeth eat when visiting June’s mother, and much, much more.

Cheesy ricotta frittata cups in celebration of Jenna Blum's newest novel, The Lost Family.  #TheLostFamilySupperClub

The two dishes that compelled ME the most though were not from any of these experiences. Actually, they came from the end of the book–scrambled eggs that Peter makes for his family on the regular, and a mushroom soup that he works to perfect with his daughter by his side. I was *this close* to recreating his mushroom soup (and I still might!) but it has been roasty toasty in Nashville lately, so soup hasn’t been something I’ve been craving.

But these eggs… don’t they sound delicious? This whole breakfast spread, really. “Sometimes, on Saturday mornings, if the Claremont had had a good night the evening before, Peter didn’t go in right away. He got up with Elsbeth, and they made breakfast: fresh-squeezed orange juice–naturally, Peter would not hear of juice from a carton or can. Braed toasted in the oven so it would crisp all the way through, Elsbeth turning it carefully with tongs. And Peter’s special scrambled eggs: first he caramelized onions in a pan, cooking them very slowly in butter until they were translucent; then he added eggs whipped to a froth, heavy cream, ham, fresh dill, and the secret ingredient: a dollop of Neufchâtel cheese. Elsbeth was always allowed to drop this last onto the dish from a wooden spoon. She had her own jacket with her name stenciled on the lapel, a mini chef’s hat, rubber clogs, and a special stool to stand on while she helped Peter stir and mince and measure. The Fabulous Rashkins, the called themselves, and when the food was ready to be served, they presented it to June at the table with a bow, Peter sweeping his hand to the right and Elsbeth to the left. “Ta da! The Fabulous Rashkins! Lo and behold!” (page 277)”

Cheesy ricotta frittata cups in celebration of Jenna Blum's newest novel, The Lost Family.  #TheLostFamilySupperClub

I am just in love with that scene. There’s so much happiness and joy between father and daughter. With the knowledge of what comes before and after (it’s actually a memory), it’s very poignant in the life of Peter, June, and Elsbeth. There’s performance and ritual and relationships… and caring for others through a purposeful, planned, and delicious meal. Though my eggs aren’t just like Peter’s in ingredients, they are in spirit: a way to care for my family through good food. These are the frittata cups that my son loves most for weekday breakfasts at school. And why wouldn’t he? These light and fluffy egg muffins are full of three types of cheese. The ricotta contributes to the lightness of the frittata cups, the Parmesan gives them a salty bite, and the cheddar on top gets all brown and crispy. Yum!

Cheesy ricotta frittata cups in celebration of Jenna Blum's newest novel, The Lost Family.  #TheLostFamilySupperClub

What I also love about the family breakfast scene is how Elsbeth helps her father in the kitchen. You can tell that this is a usual occurrence, not just an occasional thing. That is what I hope to accomplish with my son as he grows up, and he actually helps me make these muffins. He’s getting good with the whisk and loves to top them with cheese (and eat some too, haha… he is only two after all). I hope you enjoy these Cheesy Ricotta Frittata Cups, and The Lost Family. Let me know if you read it… I’d love to know what you think! 🙂

one year ago: Copycat Chuy’s Creamy Jalapeno Dip
two years ago: Baked Tilapia with Coconut-Cilantro Sauce 
three years ago: Southwestern Cilantro Mac and Cheese
four years ago: Black Bean and Rice Soup
five years ago: Blueberry Burgers
six years ago: Parmesan Garlic Rolls
seven years ago: Lemony Kale Pasta

Cheesy Ricotta Frittata Cups

  • Servings: 12
  • Print

from The Kitchn

Ingredients:

  • 12 large eggs
  • 3/4 cup ricotta cheese
  • 1/4 cup milk
  • 1/2 cup Parmesan cheese, grated
  • freshly ground black pepper
  • 1-1 1/2 cups cheese, shredded (I’ve used Gruyere, mozzarella, and cheddar but fontina is suggested in the original)
  • 1-2 tablespoons fresh chives, minced

Directions:

Preheat oven to 350 degrees F. Grease a 12 cup muffin tin with cooking spray, or line with silicone liners (paper liners probably would stick, but I haven’t tried them).

Combine the eggs, ricotta, milk, Parmesan, and a generous amount of black pepper in a large bowl. Whisk to combine until the eggs are beaten. Transfer to prepared muffin tins, filling each well 1/2 to 3/4 full. Top with shredded cheese and chives.

Bake until a toothpick inserted in the center of the frittata cups comes out clean. Tops should be puffy and edges should be golden brown, just pulling away from the sides. Allow to cool in the pan for about 5 minutes, then remove individual frittata cups to a cooling rack to cool completely. If you do not use silicone liners, a butter knife can be used to loosen the frittata cups from the pan.

Serve warm or at room temperature. Frittata cups can be refrigerated for a few days or frozen for up to 3 months.

Cheesy ricotta frittata cups in celebration of Jenna Blum's newest novel, The Lost Family.  #TheLostFamilySupperClub

Be sure to follow the author and sponsors!
Disclosure: I received a complimentary, advance reading copy of The Lost Family by Jenna Blum for my participation in the #TheLostFamilySupperClub party. All opinions are my own. I received no further compensation for this post.
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Layered sweet potato and sausage scrambled egg muffins to make your mornings better! These little treats are so flavorful and delicious. They're toddler approved and freeze great!
Breakfast, Egg Dishes, Recipes

Sweet Potato + Sausage Scrambled Egg Muffins

Layered sweet potato and sausage scrambled egg muffins to make your mornings better! These little treats are so flavorful and delicious. They’re toddler approved and freeze great!

Layered sweet potato and sausage scrambled egg muffins to make your mornings better! These little treats are so flavorful and delicious. They're toddler approved and freeze great!

Little man takes his breakfast to school most days. Along with being a time-saver (hello, we leave the house at 6:45 am), food is also the ULTIMATE distraction in toddlerland. I just can’t bear to leave him when he’s grabbing at my leg and wailing. #theworst So… food it is! (Heaven help us on the days I go in late. Seriouslyyy it.is.so.sad.) He is always psyched to sit down at the little table with his pals and dive in to some breakfast.

Layered sweet potato and sausage scrambled egg muffins to make your mornings better! These little treats are so flavorful and delicious. They're toddler approved and freeze great!

As with everything when you’re busy, making things ahead is KEY for success. Or at least, less stress. HA! Lately I’ve been making a big batch of scrambled egg muffins on the weekend for little man to enjoy for breakfast at school. We usually pair a muffin for him with some fruit or a quarter of these homemade applesauce waffles (that I also make in batches and freeze). This obsession started with a ricotta egg muffin recipe I found (will share THAT recipe soon, I promise!) and escalated into these tasty treats.

Layered sweet potato and sausage scrambled egg muffins to make your mornings better! These little treats are so flavorful and delicious. They're toddler approved and freeze great!

I seriously adore everything about these scrambled egg muffins. They’re layered, similar to a breakfast casserole, but instead of a bread base, I roasted up some sweet potatoes with lots of yummy herbs. Then I cooked some sausage, crumbled it over top of the sweet potatoes, and poured the egg mixture over everything. Top with cheese, bake, and enjoy. SO easy. You could make these with your kids… that’s what I did! My little guy had so much fun filling up the muffin cups with all the ingredients (I did pour the egg mixture but he did everything else–including helping me whisk the eggs). Since my son is still pretty young I did let the sweet potatoes and sausage cool before he handled it, but he had a blast helping his mama in the kitchen. Lately he’s going through a bit of a picky eater phase, but I really believe he’s been enjoying these scrambled egg muffins so much because he helped make them! It’s the sweetest thing. Hope you guys enjoy these as much as we do!

one year ago: Lentil Veggie Mac & Cheese
two years ago: Chocolate Chip Butterscotch Bars
three years ago: Butternut Squash and Mushroom Tart
four years ago: Oatmeal Fudge Bars
five years ago: Neely’s Lemon Pasta Salad
six years ago: Pineapple Apricot Teriyaki Chicken
seven years ago: Chicken Pot Pie

Sweet Potato + Sausage Scrambled Egg Muffins

  • Servings: 12
  • Print

Ingredients:

  • 2 medium sweet potatoes (about 1 pound)
  • 1 1/2-2 tablespoons olive oil
  • 1 tablespoon Herbs de Provence (or other dried herbs)
  • 8 ounces breakfast sausage
  • 10 large eggs
  • 1 cup milk
  • 2 tablespoons whole grain Dijon mustard
  • 1/2 cup shredded cheese (I used Gruyere)

Directions:

Preheat the oven to 400 degrees F. Dice sweet potatoes into small one inch cubes, then toss with oil and herbs. Place on a single layer on a large baking sheet, then roast in the oven for 30 minutes until soft, tossing once or twice.

Meanwhile, cook sausage and drain grease.

In a medium bowl, whisk together eggs, milk, and Dijon mustard.

Grease a 12 cup muffin tin with cooking spray, or line with silicone liners.

When sweet potatoes are cooked, divide between muffin wells. Top each with crumbled sausage, then pour egg mixture on top. Repeat until ingredients are gone–amounts may vary slightly, as my silicone muffin cups are a little small. Top with cheese, then bake for 22-25 minutes until set.

Serve warm or at room temperature.

Also freezes great!

Layered sweet potato and sausage scrambled egg muffins to make your mornings better! These little treats are so flavorful and delicious. They're toddler approved and freeze great!

Breakfast, Oatmeal, Recipes

Apple Cinnamon Baked Oatmeal

Easy and always enjoyed, this apple cinnamon baked oatmeal is almost constantly in our fridge! My toddler can’t get enough, and the adults in our house think it’s pretty tasty too.

Easy and always enjoyed, this apple cinnamon baked oatmeal is almost constantly in our fridge! My toddler can't get enough, and the adults in our house think it's pretty tasty too. 

Baked oatmeal is standard in my house. My toddler takes his breakfast to school everyday, and it’s a great choice because it’s a) made in bulk, b) pretty healthy, c) pretty filling, d) a pretty much guaranteed hit. I almost wanted to make that a quiz by adding “e) all of the above” but it’s too early for quizzes, is it not? *insert laughing/crying emjoi here* Ha! Anyways this Apple Cinnamon Baked Oatmeal is a recipe I’ve made time and time again. Last time, I finally got it together enough to take a few pics for the blog!

Easy and always enjoyed, this apple cinnamon baked oatmeal is almost constantly in our fridge! My toddler can't get enough, and the adults in our house think it's pretty tasty too. 

I’ve tweaked the original to suit our tastes, and let me tell you… this baked oatmeal is absolutely delicious! Just a few things I want to mention:

  1. The binder in this recipe is made out of flax. Yes, flax. You can use regular eggs if you like, but flax eggs work equally well in recipes like this, so why not? It’s a step towards a vegan and/or allergy friendly recipe, which I always appreciate.
  2. You can choose your milk and fat. Sounds weird, but use whatever you like! Regular milk, almond milk, soy milk… anything goes! Same with the fat (by this I mean butter or oil). I like to use a little butter plus a little applesauce. I wouldn’t recommend all applesauce due to the texture and taste.
  3. As it is written, this recipe is for apple oatmeal. However, you can use many other fruits. Pears! Berries! Bananas! Dried fruit! The sky is the limit.

Easy and always enjoyed, this apple cinnamon baked oatmeal is almost constantly in our fridge! My toddler can't get enough, and the adults in our house think it's pretty tasty too. 

As you can tell, I use lots of apples in this oatmeal but add them to your preference. Sometimes I will grate the apples so my son eats more, but I do like him to eat various textures and try things on his own without having  them hidden so I don’t always do that. He eats this oatmeal with his cute little chubby fingers at school, but I like to eat it in a bowl, with a spoon. 🙂 I enjoy spreading some natural peanut butter on top, warming it up for a minute in the microwave, and then pouring some vanilla almond milk on top. Soooo good! Enjoy, friends!

one year ago: Mocha Oatmeal Cookies 
two years ago: Grapefruit-Walnut Sheet Cake 
three years ago: Caesar Salad with Fried Chickpeas
four years ago: Chili Relleno Casserole
five years ago: Baked Jalapeno Popper-Ranch Dip
six years ago: Fried Eggs on Pesto Parmesan Toast
seven years ago: Mini Meatloaf

Apple Cinnamon Baked Oatmeal

  • Servings: 10
  • Print

adapted from Mel’s Kitchen Cafe

Ingredients:

  • 2 tablespoons ground flaxseeds + 5 tablespoons water (or 2 eggs)
  • 2 1/2 cups milk, any type
  • 2 tablespoons neutral oil (canola, coconut) or butter, melted and cooled
  • 2 tablespoons unsweetened natural applesauce (or additional 2 tablespoons oil or butter)
  • 3 cups old-fashioned oats
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup brown sugar, packed
  • 2 large apples, such as Gala or Fuji, diced or grated

Directions:

Grease a 9×13 pan with cooking spray. Preheat oven to 325 degrees F.

In a small bowl, whisk together ground flaxseeds and water to make an “egg.” Set aside for 5 minutes to combine and thicken.

In the meantime, whisk together milk, oil, and applesauce in a large measuring cup. In a large bowl, stir together oats, baking powder, cinnamon, nutmeg, and brown sugar. After flax is thick, fold in flax “eggs.” Pour wet ingredients into the dry ones, then stir to combine. Fold in apples, then pour into prepared pan.

Bake for 35-40 minutes or until cooked through.

Serve warm or room temperature, with milk or maple syrup on top. A dab of peanut butter is also delicious!

Notes:

I usually make this with 2% or skim dairy milk, or plain or vanilla unsweetened almond milk.

Instead of the cinnamon and nutmeg, sometimes I use an equal amount of pumpkin pie spice.

For the apples, you can peel them if desired, but I don’t. #lazy But, sometimes I do grate the apples so my toddler eats more of them. Haha! Other fruit works in this recipe too, like berries (keep ’em frozen til you stir them in!) or sliced bananas.

Breakfast, Oatmeal, Recipes

Fantastical Food Fight: Everyday Stovetop Oatmeal

Everyday stovetop oatmeal… don’t settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it’s practically hands free, so you can make it while you’re getting the rest of your day in order. 

Everyday stovetop oatmeal... don't settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it's practically hands free, so you can make it while you're getting the rest of your day in order.  #FantasticalFoodFight

When I saw that the Fantastical Food Fight theme for January was oatmeal, I may have squealed. You see, I love oatmeal SO much. I agonized over what I was going to make for this fun event. A new baked oatmeal recipe? A new overnight oat recipe? Finally try my hand at savory oats (that my husband thinks sound disgusting)? But then I talked some sense into myself. Don’t make it complicated! Many days I just make a bowl of oatmeal on the stovetop. And I’ve never shared my method on the blog! Perfecttt!

Everyday stovetop oatmeal... don't settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it's practically hands free, so you can make it while you're getting the rest of your day in order.  #FantasticalFoodFight

I know you can make oatmeal in the microwave, or you can use those instant oat packets, or even use those fancy single serving tubs. There’s a time and a place for all of those (I keep instant oats at work for emergencies, for instance). But most days? I make a quick batch of my everyday stovetop oats for breakfast. My son LOVES oatmeal mornings and so do I. What I love about these oats is how easy they are–literally dump, stir, cook, forget it (set a timer)! I let these oats cook on my stove when I’m running around the house getting ready in the morning… and they are so simple and pretty much foolproof. I also love how creamy they are! Half milk, half water is my preferred liquid ratio for taste and creaminess. I also add some chia seeds and the consistency is so great! I know it’s weird to say oatmeal is luxurious, but these oats are! Lastly, I love how these oats are the perfect vehicle for your favorite toppings. You can find an ultimate list of oatmeal toppings in the recipe notes below, but for starters… here are some of my favorite combos. Fresh blueberries, sliced almonds, and a touch of brown sugar. S’mores. Peanut butter and strawberry jam. Sliced bananas, sliced almonds, toasted coconut, and maple syrup. Fresh strawberries, almond butter, and honey. The possibilities are endless! The toppings in the pictures are diced Bosc pear, sliced almonds, and dark brown sugar. SO good. Enjoy, friends! Hope you hop on my oatmeal bandwagon. 🙂

Everyday stovetop oatmeal... don't settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it's practically hands free, so you can make it while you're getting the rest of your day in order.  #FantasticalFoodFight

one year ago: Annette’s Layered Chicken Enchiladas
two years ago: Amish Cheeseburger Soup
three years ago: Healthy Tropical Banana Muffins
four years ago: Cranberry Steel Cut Oats with Caramelized Pears
five years ago: Mexican Cornbread Pot Pie
six years ago: Lasagna Soup
seven years ago: Whole-Wheat Corn Bread

Find more oatmeal recipes at the link below!

Everyday Stovetop Oatmeal

  • Servings: 1
  • Print
Ingredients:

  • 1/2 cup milk*
  • 1/2 cup water
  • 1/2 cup old fashioned oats
  • 1 teaspoon chia seeds**
  • 1/2 teaspoon cinnamon
  • any desired toppings***

Directions:

Combine milk, water, oats, chia seeds, and cinnamon in a small saucepan. Stir to combine.

Cook over medium heat, uncovered, for 7-10 minutes. Do NOT stir… resist the urge! Stir only when the oatmeal starts bubbling, usually about 6-7 minutes on my stove. Allow to cook until oatmeal reaches desired consistency.

Remove from heat and immediately transfer oatmeal to a bowl. Add desired toppings and enjoy!

Notes:

Recipe as written serves one adult. You can scale it up to serve more, or scale it down if the serving size is too big for you. When I’m making some for my toddler as well, I add an extra 2 tablespoons oats, 2 tablespoons milk, and 2 tablespoons water. It doesn’t sound like much but makes enough for him (and he probably gets a little of my portion as well).

*MILK… I usually have both dairy milk and almond milk in my fridge, so this oatmeal works with either. I usually use skim or 2% milk OR unsweetened regular or vanilla almond milk. Any kind of milk should be fine.

**CHIA…The chia seeds help thicken the oatmeal and give it a great consistency. A similar consistency can be achieved with flax or hemp seeds, but I wouldn’t substitute nuts in this step. But you can add them as a topping.

***TOPPINGS…

  • Fruit: I prefer fresh fruit instead of frozen in my oatmeal. Frozen blueberries or cranberries are the exception–just add them at the beginning of the cooking time. My favorite fruits for oatmeal include: any berries, sliced bananas, diced peaches, diced pears, and grated apples. Sauteed apples are good too, but usually too time consuming for busy mornings.
  • Dried fruit: Any kind! Soak them in the cooked oatmeal before eating. It’ll change your life!!
  • Jam: Any kind! Usually when I add jam I find I don’t need other sweetener.
  • Nuts: Any kind! Sliced almonds are my go-to.
  • Nut butter: Lots of people love nut butter in oatmeal… I personally am a little iffy on it because it feels too heavy. I can occasionally do a little peanut or almond butter with sliced bananas, or with jam for a pb&j twist.
  • Coconut: Bonus points if it’s toasted… sometimes I toast extra for a recipe so I can have some on hand for oatmeal.
  • Chocolate chips: A fun indulgence… usually means I don’t need any other sweetener, or just a tiny bit.
  • Sweetener: I like about 1 teaspoon of brown sugar, honey, or maple syrup in my oatmeal. My husband uses more like a tablespoon, and I don’t give our toddler any most days. You do you!

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.
Breakfast, Granola, Recipes

Double Chocolate Pumpkin Energy Bites #Choctoberfest

This post for #Choctoberfest is sponsored by Barlean’s. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat… and they pretty much taste like a brownie, so there’s that too.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

Another day, another #Choctoberfest recipe! This one slightly healthier than the delectable cake from Monday. 🙂 Energy bites, granola bites, energy balls… whatever you call them… are SO tasty and SO fun to make. Just mix, roll, and chill, pretty much. They’re great to have on hand for a healthy yet filling snack option or even a quick breakfast on the go for busy mornings. Most recipes use nut butter as the base, so I was excited to find a version that used PUMPKIN as the binder. I always gotta do something different, haha.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

Since we’re smack-dab in the midst of #Choctoberfest, I decided to try to make an uber chocolately energy bite recipe. Thanks to a healthy dose of dark chocolate cocoa powder AND dark chocolate chips, these Double Chocolate Pumpkin Energy Bites pretty much taste like a brownie. I’ve been keeping some in the fridge at work, and they are perfect for a mid-afternoon snack. Healthy, yet satisfying.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

I’m so thankful that Barlean’s is a sponsor again this year for #Choctoberfest! They sent me a great package filled with Chocolate Silk Greens (think chocolate protein powder, but powdered greens instead–this stuff is great for smoothies!), Essential Women Omega-Swirl Chocolate Mint (mint-chocolate syrup that just so happens to be full of Omega-3s), and Butter-Flavored Coconut Oil, which I used in this recipe. It’s the perfect butter substitute with all the health benefits of coconut oil. I don’t use coconut oil for everything but I really like it in granola bars/energy bites. You can find out more about Barlean’s by following them on Twitter, Facebook, Pinterest, or YouTube.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

One of the best parts about these Double Chocolate Pumpkin Energy Bites (besides how chocolately they are!) is that it only uses 3 tablespoons pumpkin puree. Sooo it’s a perfect recipe to have on hand to when you have a little pumpkin puree to use up! Waste not, want not. And how could you not want these yummy chocolate energy bites??! Enjoy!

Find more chocolate recipes here today at the #Chocotoberfest linky! And don’t forget to enter this great giveaway before Saturday!

one year ago: Pumpkin & Sausage Pizza
three years ago: Banana Chocolate Chip Mini Muffins
four years ago: Funfetti Cookies
five years ago: Chicken Enchiladas with Green Chili Sour Cream Sauce
six years ago: Roasted Vegetable Soup
seven years ago: Pumpkin Chocolate Chip Mini Muffins

Double Chocolate Pumpkin Energy Bites

  • Servings: 32 bites
  • Print

slightly adapted from A Kitchen Addiction

Ingredients:

Directions:

In a large bowl, stir together oats, flaxseed, cocoa, and pumpkin pie spice. In a small saucepan set over medium heat, whisk together honey, maple syrup, pumpkin puree, and coconut oil. Bring to a boil, and allow to boil for 4 minutes. Stir constantly so it doesn’t burn! Remove from heat.

Pour honey mixture over oats and stir until combined. At this point, you can stir in the pepitas and chocolate chips so the chocolate melts and gets all gooey OR you can wait for 5 minutes before stirring in the mixins. I stirred everything together right away.

Cover and refrigerate for at least 30 minutes for mixture to cool and chocolate to harden, then remove and roll into 1 1/2 inch balls. Place on a baking sheet and refrigerate for at least an hour before transferring to an air-tight container. Store in the refrigerator or freezer. Enjoy!

Disclosure:  Though I received products for free as part of my participation in #Choctoberfest, I was not compensated in any other way and was not asked to provide positive feedback.