Yes, I know it’s May and here I am making a totally Fall recipe.
I don’t know what it was, but I was really in the mood for gingerbread flavor. I tried playing around making a puff pastry with the gingerbread but it didn’t come out quite right. Then, breakfast bites popped into my head…you really can’t go wrong with these. You’ll notice when I make breakfast bites I really love to add chopped dark chocolate. You can omit this, but for me I love to find a way to sneak in some chocolate into something you can eat for breakfast. These are packed with chia seeds, flax seed, cashew butter, chopped dark chocolate, honey and the super warm and flavorful gingerbread spices.
Make a batch of these and enjoy with your morning or afternoon coffee. There’s no rule that says you can’t eat gingerbread in Spring.
-1 and 1/4 teaspoons cinnamon
-1 and 1/8 teaspoons ginger
-1/8 teaspoon nutmeg
-dash of cloves (just a very small dash, less than 1/8 tsp!)
-1/2 teaspoon sugar
-2 tablespoons ground flaxseed
-1 tablespoon chia seeds
-1/3 cup honey
-1 cup cashew butter
-1 teaspoon molasses
-2 cups quick oats
-1 3.5oz bar of dark chocolate, I like Ghirardelli 72%, chopped
1. Mix together the cinnamon, ginger, nutmeg, cloves, and sugar. Pour the molasses into the cashew butter and stir to combine.
2. In a large bowl pour the quick oats, then stir in the spices mixture. Stir in the flaxseed and chia seeds, then the honey and cashew molasses butter. Lastly stir in the chopped chocolate pieces. Place bowl in the fridge for 10 minutes.
3. After the mix has cooled, roll into the balls, making sure to continually grab some of the chocolate pieces that could pool at the bottom of the bowl.