Saturday, July 13, 2013

To Compete Well, Eat Well: Bird Seed Bombs

I'm always looking for energizing recipes for pre/post workouts. I found this recipe for "Bird Seed Energy Bars" and adapted it a little bit - Bird Seed Bombs. These are wonderful - so yummy and full of healthy stuff. They're perfectly sized for a quick snack or refueling after a tough run! Pack a little bag of them to take on a hike or as a "pick me up" during a long day at work. Since they are so small, they'll give you the energy you need and curb your hunger without packing on the pounds. Enjoy!

Prep Time: 20 Minutes
Cook Time: 12-15 Minutes

Yield: 24 Bites

2 cups old-fashioned rolled oats
1/3 cup brown sugar, packed
1/2 cup wheat bran
1/2 teaspoon cinnamon
1 cups whole wheat flour
1 egg beaten
1/2 cup honey
1/4 cup vegetable oil (or coconut oil)
1/4 cup melted, unsalted butter
1/4 cup peanut butter (or almond butter)
1 teaspoons vanilla extract
1/2 teaspoon salt
1/4 cup flax seeds
1/4 cup sesame seeds or millet
2 T slivered almonds
2 T pecans
1 T chia seeds


1. Preheat oven to 350 degrees F. Lightly grease mini cupcake pan (to make bite sized bombs.) To make bars in a cake pan, double the recipe.
2. Mix the oats, brown sugar, wheat bran, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, vegetable/coconut oil, butter, peanut butter, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame/millet seeds, almonds, pecans, chia seeds. Use your hands to mix the ingredients.
3. Use a rounded tablespoon to scoop mix into mini-cupcake pan
4. Bake in preheated oven until the edges are golden brown, 12 to 15 minutes for mini-cupcake pan, 20-25 for bars in cake pan. Cool completely.


  1. These look delicious! I love these kinds of easy to package snacks. So much healthier than other options!

  2. One batch of Bird Seed Bombs completed...the verdict...I AM HOOKED!!! I love the mixture of flavors and textures! The only ingredient I did not have in my pantry was the chia seeds. Next time:) Thank you for the recipe!

  3. Yay - I'm glad you tried them, Karen! Chia is a nice addition, just because of the great health benefits of the seeds. I've been a real kick with them this summer. You can't really notice their taste/texture in these though, so no biggie. Did you use the mini-muffin pan?