No-bake Oat Bites + How to Make Shredded Coconut from Coconut Flakes (Video Tutorial)

Have you ever eaten something so good that it literally becomes like a drug addiction? You can’t stop eating them until they are all gone and then when they’re all gone you are left desperately wanting more.

These no-bake oat bites? Yep, they’re like a drug.

I’m not sure if it is the creamy taste of peanut butter mixed perfectly with oats that causes the chewiness or if it’s the lightly sweet flavor of honey or the crunch of mini chocolate chips but they are pretty much addicting.

You can ask Andrew all about that.

He can’t keep his hands off the container and neither can I. One time, I didn’t even bother rolling them into little balls and we ate the mixture straight out of the bowl.

These oat bites were created from the inspiration of granola bars. As a child and teenager, granola bars were one of my favorite snacks. I loved the Nature Valley crunchy granola bars but the Quaker chewy chocolate chip granola bars were dear to my heart.

Unfortunately, there are two problems with this scenario.

1) Store-bought granola bars typically contain corn syrup made with GMO corn, sugar made from GMO sugar beets, and other ingredients that — when you took the time to actually read the label — you would go, “What?! What is that ingredient doing in there?” As a mama who tries to steer away from those frankenfoods, store-bought are surely not an option. Even the “organic” or “natural” ones have questionable ingredients (but no judgement here if you choose to buy them).

2) Being the “surely-I-can-make-this-from-scratch” type of person that I am, my first thought was to re-create granola bars using wholesome ingredients. But honestly, the last thing I want to do — or have the time to do — is sit there by the stove and watch the candy thermometer hit a certain stage to ensure that my honey will make all the ingredients stick together like the granola bars I love. And that is saying that I actually catch the honey and temperature at the right time.

The solution? Roll the wholesome ingredients into cute, bite size balls and call it a day.


Well, sorta. Rolling them into cute, bite sized bits make them even more enticing for fingers to grab and place in mouth. Over and over again.

Since these are slightly sweet, I don’t make them often because they are considered a treat.

The last time I made oat bites I realized that I had run out of shredded unsweetened coconut which was a total drag. I had a bucket full — literally — of unsweetened coconut chips from Tropical Traditions but no shredded coconut.

Then I had an a-ha! moment.

How to Make Shredded Coconut from Coconut Flakes

Put the coconut chips into a coffee grinder (or food processor) and pulse until the coconut chips become shredded coconut. Voila — super easy shredded coconut without having to make an extra trip to the grocery store!

You can take a look at how easy it is to do in my video below.


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No-bake Oat Bites
  1. Grind flax seeds and coconut chips (if using shredded coconut disregard this step) in your coffee grinder or food processor.
  2. Mix together dry ingredients in a bowl
  3. Add wet ingredient; mix well
  4. Let chill for an hour
  5. Take a small clump of mixture and roll into balls
  6. Keep stored in the refrigerator


More real food snack recipes you’ll love

Gluten-free Garlic Crispy Rice Crackers

Homemade French Onion Dip (Real Food Style)

Homemade Coconut Strawberry Popsicles




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  1. They look yummy! Do you think you could freeze them and then defrost them later in the refrigerator?

  2. I had 2 “bring a dish” events recently, and I had NO time to make anything complicated. I made the mixture in the morning and refrigerated while I was getting ready for my day. Even though I was still half asleep, I could still follow the recipe (it’s so easy!!) Once they were chilled, I rolled them into bites, popped them in a pretty, seal-able, container and I was good-to-go. I kept them in the fridge at work for the day, and actually remembered to take them out at the end of the day. After the first event, I made a double-batch for the next one, because it was such a crowd-pleaser I didn’t get to take any home or bring to share at work the next day. You really can’t stop eating them once you start:)

  3. Have you tried making them with different nut butters? My daughter is allergic to peanuts. I was just curious if almond or cashew butter would hold up quite as well? Excited to try it!

    1. Hey Brooke. I haven’t tried it with any other nut butters but I would imagine it would turn out fine since peanut butter and almond butter have similar consistencies. To be honest, I haven’t even seen what cashew butter looks like so I’m not sure how to relate it consistency wise. If you try it and it works out, come back and let us know. Good luck!

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