In my cooking classes, I often talk about balance—how we can create something that satisfies a craving but still supports a healthy lifestyle.

Alyssa’s Healthy Oatmeal Bites Recipe is a great example of that philosophy. The combination of oats, flax, and natural sweeteners gives you texture, flavor, and energy in every bite.

Whether you’re new to baking or a seasoned cook, these bites are a wonderful place to start.

How To Make Alyssa’s Healthy Oatmeal Bites Recipe

Alyssa’s Healthy Oatmeal Bites Recipe is a simple, wholesome snack made with oats, flax seeds, maple syrup, and applesauce. These chewy oat balls taste like mini oatmeal cookies but with healthy ingredients you can feel good about. Perfect for quick breakfasts, meal prep snacks, or light dessert bites, this easy recipe offers the right mix of sweetness, texture, and energy for busy days.

Recipe Overview

Prep time: ~10 minutes
Cook time: ~8-10 minutes (if baking)
Total time: ~20 minutes (including mixing + baking)
Cuisine: Home-style / American-inspired snack
Course: Breakfast, snack, dessert cookies
Yield: ~60 bite-sized oatmeal cookie balls
Calories Per serving: ~50–60 kcal (estimate per bite)

What Are The Ingredients In Alyssa Healthy Oatmeal Bites?

Here’s the ingredients list I use (with some optional substitutes) for my version of Alyssa’s Healthy Oatmeal Bites. It captures the flavour of the original “Alyssa’s Oatmeal Bites” while keeping things approachable.

Ingredients

4 tablespoons flax seed meal (ground flax seeds)
4 tablespoons warm water (to make “flax egg”)
½ cup melted vegan butter (or coconut oil)
½ cup unsweetened applesauce
½ cup maple syrup
½ cup monkfruit sweetener (or another low-sugar sweetener)
1 tablespoon non-dairy milk (almond milk, soy milk, oat milk)

2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
1 ¾ cups oat flour (gluten-free if needed)
2 cups quick oats (or rolled oats pulsed)
½ cup raisins or chopped dates (dried fruit of your choice)

Ingredient Notes

If you don’t have monkfruit sweetener, you can use a more common sweetener (but the original version aims to keep sugar low).
Oat flour: you can make it by processing oats to a fine flour if needed.

Quick oats: I like them because they mix easily into the “oatmeal cookie dough” and give a soft chew texture.
Raisins or chopped dates: these add natural sweetness and texture—feel free to swap dried cranberries or chopped nuts if you like.
Flax seed meal: when mixed with water it becomes a gel-like “flax egg”, which acts as the binder in place of conventional egg.

Instructions:

Here’s how I make these in my kitchen, step by step. I love how simple everything is—yet the end result has that homemade “oatmeal cookie taste” with the benefits of a healthier snack.

Preheat & prepare
Preheat your oven to 350 °F (175 °C). Line a cookie sheet or baking sheet with parchment paper. (If you prefer no-bake, you can skip the oven and chill instead—but for this recipe I bake for the cookie-texture.)
Make the flax “egg” binder
In a small bowl, combine the 4 tablespoons flax seed meal with 4 tablespoons warm water. Stir and set aside for 2 minutes until it thickens into a gel-like mixture.

Mix the wet ingredients
In a large mixing bowl, add: melted vegan butter (or coconut oil), unsweetened applesauce, maple syrup, monkfruit sweetener, non-dairy milk, vanilla extract, ground cinnamon, baking powder, and salt. Whisk gently until everything is combined.
Add the binder
Add the flax gel mixture to the mixing bowl and stir to combine with the wet ingredients.
Mix the dry ingredients
Add the oat flour and quick oats into the bowl. Stir until the dough comes together and you have a thick oatmeal cookie dough texture. Then fold in the raisins or chopped dates.

Form the bites
Use a tablespoon (or small cookie scoop) to portion out the dough—about 1 tablespoon each. Place each on the lined cookie sheet, leaving about 1 inch between them. Gently press each ball down so they are about ½ inch thick (this helps them bake evenly and achieve a cookie-shape).
Bake
Bake in the preheated oven for about 7-10 minutes. The edges will be set and the center still slightly soft—that’s perfect because they’ll firm up as they cool. Remove from oven and let cool on the sheet for a few minutes, then transfer to a wire rack.
Cool & serve
Let them cool for at least 5 minutes before serving. They’ll firm up but remain chewy and soft inside.

Tip: If you prefer them more cookie-style (slightly crisp edges), you can bake 2 more minutes—but watch carefully so they don’t over-brown.

My Kitchen Secrets

Here are a few things I’ve learned while making these bites over and over:

Texture matters: I love quick oats for the chewiness; if you use old-fashioned oats, you might want to pulse them a little so the texture is uniform.

Sweetness level: I start with the sweeteners as given—maple syrup + monkfruit—but taste the “raw dough” (a small scoop) and adjust if you like things a little more or less sweet.
Flavour balance: The cinnamon and vanilla are subtle but bring that “oatmeal cookie taste” that reminds me of the original snack. Don’t skip them.
Chill the baking sheet: If your cookies are spreading too much, chill the baking sheet for a minute before placing dough balls.

Storage: I store the cooled bites in an airtight container at room temperature for up to 4-5 days. I’ve also frozen batches (double the batch, freeze half) and I find they thaw in minutes and still taste great.
Variations: Want to switch it up? Try chopped walnuts, pumpkin pie spice in place of cinnamon, or dried cranberries instead of raisins. You can even mix in a handful of dark chocolate chips if you’re feeling indulgent.
Meal prep friendly: I sometimes make a double batch on Sunday and place portions in little baggies for “meal prep snacks” during the week. They save me from reaching for less-ideal snacks when hunger strikes.

Are Alyssa’s Healthy Oatmeal Bites Actually Healthy?

Yes—they are healthier than many standard cookies, and here’s how I see it in my kitchen:

The oats and oat flour give you whole-grain fibre, which supports fullness and digestion. (Oats are known for fibre content and benefits.)
The flax seed meal adds omega-3 and extra fibre.
By using applesauce and planting sweeteners (maple + monkfruit) you reduce refined sugar and saturated fat.

The bites still feel like a treat (cookie-like flavour) but I don’t feel like I’m “guilting” myself when I grab one.
Of course: “healthy” doesn’t mean unlimited—portion control still matters. But for a snack, breakfast cookie or dessert cookie substitute, I find these work beautifully.

Are Oatmeal Bites Safe For Kids?

Yes—they can be a great choice for kids (as long as there are no allergy-issues with some of the ingredients).
Here are a few points from my experience:

The texture: these bites are soft, chewy and easy to chew—kids tend to enjoy the “oatmeal cookie” bite.
Sweetness: they’re sweet enough to feel like a treat but not overloaded with sugar.
Ingredient swap friendly: if you need nut-free, you can skip any nut butters or nut milks; just use something safe.

Storage: I store them in an airtight container and I remind myself (and any kids) to eat one or two, not the whole batch in one go.
Tip: If making for younger kids, I sometimes use chopped dates instead of raisins (which some kids may dislike) and leave out any “adult” flavours.

I hope you’ll give Alyssa’s Healthy Oatmeal Bites Recipe a try in your kitchen, just like I did. These oat balls have become one of my favourite “go-to” snacks and breakfast cookies, and I’m excited for you to experience the chewy, flavour-packed result that still feels wholesome.

If you make them, I’d love to hear how they turned out—drop a comment, tweak the flavour as you like, share with a friend. And if you’re exploring other treats, check out my blog for more “healthy snacks” or “breakfast oatmeal” ideas.

Happy baking and snacking—let’s bring simple joy to the kitchen together!

Frequently Asked Questions

Can I Use Old-Fashioned Rolled Oats Instead Of Quick Oats?

Yes—old-fashioned oats work fine. If you use them, you may want to pulse them a few seconds in a food processor to slightly break them down so your oats blend more smoothly into the cookie dough.

Can I Make These Vegan And Gluten-Free?

Yes—I use melted vegan butter (or coconut oil) and non-dairy milk to keep it vegan. For gluten-free, use certified gluten-free oats and oat flour. The original copy-cat version uses those. Peanut Butter and Jilly

How Should I Store The Oatmeal Bites?

Store cooled bites in an airtight container. At room temperature they’ll keep for about 4-5 days. For longer storage, freeze them (in a freezer-safe container) and thaw when needed.

Are These Suitable As A Breakfast Option?

Absolutely—they work as a breakfast cookie or quick breakfast snack because the oats and flax seeds provide fibre and sustaining energy. It’s more wholesome than many standard sweet treats.

Can I Skip Baking And Make A No-Bake Version?

Yes—with some effort you could skip the baking step and chill the dough into balls. But the baking gives the texture of a proper cookie-style “oatmeal ball” and is the version I prefer. If you go no-bake, ensure the mixture is firm enough to hold shape (chill longer) and store in the fridge.