Add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc.
In a food processor, add the oats and process until coarsely chopped. If you don't have a food processor coarsely chop the oats in a blender and add to a bowl.
Add the flaxseed meal, nut butter, honey, vanilla and salt. Process/mix until the mixture comes together into a soft but not overly sticky ball.
If the mixture is overly dry, add nut butter a tablespoon at a time and process/mix until the consistency is soft but not overly sticky or crumbly.
Remove the blade from the food processor, if using. Add any add-in ingredients, and mix with your hands until evenly combined.
Roll the dough into small balls (I use my small cookie scoop - #60) and place on a parchment-lined baking sheet or tray. Refrigerate until firm enough to stack in a lidded container or in a bag. The energy bites can be frozen for several months or refrigerated for a week or so.
Nutrition Facts:the nutrition facts for this recipe were calculated based on the bites (but do not include the optional add-ins as those are added based on personal preference). Nut Butter: as far as nut butter, I've tried these with almond butter, peanut butter (both natural and Skippy-types), and cashew butter. My favorite combo is half peanut butter/half cashew butter (to die for). Almond butter is my least favorite of the options, but that's just personal preference (my kids like it less, too) - the texture of the bites tends to be a bit grainier. Consistency: for the overall consistency of these energy bites, a lot will depend on how coarsely the oats are chopped in the first step and the thickness of the nut butter (for instance, cashew butter and natural peanut butter are sometimes runnier). If you are using a nut butter with a thinner consistency, start with the 2/3 cup amount and add more, if needed.