These no bake energy bites are a wholesome snack that tastes like dessert and takes just 15 minutes to make! They’re made with peanut butter, oats, honey, and a hint of chocolate.
There’s nothing better than a snack that tastes like a treat: and this recipe covers both. Try these no bake energy bites! They taste like dessert, but they’re a simple combination of peanut butter, oats and honey.
There’s a teeny hint of chocolate thrown in too! To me they’re like store-bought energy bites but way tastier. The homemade version is extraordinarily delicious! Here’s how to make this delicious treat.
Why You’ll Love This Recipe
No oven required. Just mix, freeze briefly, and roll! They’re done in 15 minutes.
Pantry-friendly ingredients. Oats, peanut butter, and honey are likely already on hand.
Stores for two weeks. Make a batch and snack all week long.
5 Star Reader Review
“Yum! I love these! Easy, storable, healthy and just finger licking good! Thanks again you two!” -Monica
Ingredients You’ll Need
These no bake energy bites take no time to put together and just a handful of ingredients. In fact, you might already have these in your pantry! (Except the mini chocolate chips, though you might already stock those, too.) Here’s what you need:
Old-fashioned rolled oats: Use old-fashioned (not quick oats) for the best chewy texture.
Cocoa powder: Adds a rich, chocolatey depth.
Mini chocolate chips: Mini chips distribute better than regular-size ones.
Unsweetened shredded coconut: Adds subtle texture and a hint of tropical flavor.
Creamy peanut butter: Use a no-sugar-added creamy brand for best results.
Honey: Binds everything together. Use agave syrup for vegan.
Cinnamon and kosher salt: These add just the right complexity in seasoning.
The consistency of the dough in these energy bites varies based on the texture of the peanut butter. It can also vary based on the rolled oats. Here’s what to know:
Use very creamy peanut butter. We don’t recommend using super thick peanut butter or even almond butter, which can be very thick right out of the jar. Creamy PB is best for this one!
Start with a little less oats. Follow the recipe below for quantities! If the dough feels stiff, you can proceed. If the dough feels pretty sticky, add the full amount of oats.
A #40 cookie scoop makes perfectly portioned balls. This makes 1 1/2-inch balls that are 1 ½ tablespoons. Here’s the #40 cookie scoop I use.
Freeze, then adjust. Freezing the dough helps it set and become firm and rollable. If it’s not stiff enough add more oats; if it’s too crumbly add a hint more peanut butter and honey.
Peanut Butter Substitutes (Nut-Free Options)
Battling a peanut butter allergy? We know some classrooms and schools may not allow it due to allergies. Here are a few alternatives to peanut butter that work here:
Sunflower butter: You can try sunflower butter, which is made from sunflower seeds. The flavor isn’t quite like peanut butter in a sandwich, but hidden by the other flavors here it can work.
Tahini:Tahini is a great substitute for peanut butter, and it would be fantastic in these energy bites.
Storage & Make-Ahead Tips
These energy bites are good right away after you make them: but even better if you refrigerate for about 1 hour to set the texture. After that, they store well! Here’s what to know:
Homemade energy bites last up to 2 weeks refrigerated. They likely last even longer than that. You could freeze them if you like, but we haven’t tested this.
Bites last at room temperature in lunches. They become stickier when they’re room temperature, but they should last in brown bag lunches.
If transporting, you’ll want to wrap them. If you’re bringing them somewhere as a snack, wrap in plastic wrap. They become stickier as they get warmer, so eat as soon as you can.
Dietary Notes
This no bake energy bites recipe is vegetarian, dairy-free and gluten-free. For vegan, plant-based, use agave syrup. For nut allergies, use sunbutter or tahini.
These no bake energy bites are a wholesome snack that tastes like dessert and takes just 15 minutes to make! They’re made with peanut butter, oats, honey, and a hint of chocolate.
Mix all ingredients together in a bowl, starting with 2 ¼ cups rolled oats. If the dough feels fairly stiff move to the next step; otherwise add the additional ¼ cup if the dough feels fairly sticky. (The texture depends of the dough depends on the type of peanut butter and type of rolled oats. With our very creamy peanut butter it works with 2 ½ cups oats total.) Freeze the bowl for 5 minutes to allow the dough to firm up even more: it should feel stiff and rollable at this point. If not, you can mix in a handful more oats — or if it’s too crumbly, add a hint more peanut butter and honey.
Roll the dough into 20 small balls, pressing the dough together with your hands. A 1 1/2-inch cookie scoop (#40) is helpful to make uniform balls. Store refrigerated to firm up the texture even more, but you can eat immediately. Refrigerate for up to 2 weeks. (See the Storage Info section above for more on storage and transportation.)
This Greek pasta salad recipe is a go-to for cookouts, picnics, and easy lunches all summer long. It’s loaded with feta, olives, fresh herbs, and a zippy lemon-oregano dressing!
Here’s my go-to when it comes to pasta salad: Greek pasta salad! As a recipe developer over the past decade, I’ve made just about every pasta salad recipe imaginable. And this is my favorite!
This recipe stars Mediterranean-style flavors with chewy bowtie pasta: juicy cherry tomatoes, cool cucumber, salty olives, and savory feta, handfuls of fresh parsley and dill, plus a Greek-style vinaigrette dressing. I love making this for picnics, cookouts, pitch-ins, barbecues, or even for healthy lunches throughout the week.
5 Star Reader Review
“This is a wonderful pasta salad. It’s perfect for summer time and I love bow tie pasta. Thank you!” -Odile
Ingredients in Greek Pasta Salad
The concept of pasta salad is an American invention, as you might guess! One of the first mentions in print is a macaroni salad recipe published in 1914, though the concept came to full popularity in the 1980’s.
The most common style of American pasta salad is Italian: the kind with olives, mozzarella and an Italian-style dressing. Greek pasta salad is again thoroughly American, but features Greek-style flavors like tomatoes, cucumber, olives, feta cheese and dill. Here are the ingredients you’ll need for a Greek pasta salad recipe:
Bowtie pasta (farfalle): My favorite shape for this salad: the little ruffles catch the dressing and are fun to eat.
Cherry tomatoes: Cut in half so every bite gets a juicy burst.
English cucumber: Use an English cucumber and there’s no need to peel or seed: I also think they taste the best!
Red bell pepper: Diced small for color and snap.
Shallot: Thinly sliced for a milder, sweeter bite than red onion.
Fresh parsley AND fresh dill: Both, not either-or. The dill is what makes the Greek-inspired flavor.
Kalamata olives: I think they add just the right pop to the flavor, but you can omit if you’re not an olive fan.
Feta cheese crumbles: This adds just the right salty, hearty vibe.
For The Greek Dressing
The dressing for this Greek salad is quick and simple to mix up, using lemon juice, red wine vinegar, dried herbs and olive oil. It’s a smaller quantity than for many pasta salads, but the flavor really pops! You can use a store-bought dressing if you’re running low on time, but we suggest the homemade version if possible.
Use both dried oregano and dried dill. You might be tempted to omit dried dill since there is also fresh in the salad, but it’s essential to the flavor here!
Substitute ½ cup purchased Greek vinaigrette dressing if you’re in a rush. Look for the best quality dressing you can find: the flavor varies greatly based on brand. Paying a few extra dollars is worth it for flavor.
The Best Pasta Shape
This Greek pasta salad is ideal with bowtie pasta or farfalle, but you can use other pasta shapes too! We like how farfalle combines with the ingredients and the way this shape soaks up the dressing. Keep in mind: the surface area of each pasta shape is different. In our testing, we found that 1 pound of bowties feels like less quantity of pasta than 1 pound of spirals. That said: here are a few pasta shapes that work well in a Greek pasta salad recipe:
This Greek pasta salad is ideal for making ahead for a cookout or barbecue. In fact, we’ve made it up to 2 days in advance of a party and refrigerated until serving. Here’s what to know about this salad:
Greek pasta salad lasts for up to 5 days in the refrigerator. It’s ideal for making ahead or healthy lunches throughout the week.
After refrigeration, make sure to refresh the flavors. Bring the salad to room temperature. Then stir in a drizzle of olive oil and a bit more crumbled feta cheese. You may or may not need an extra pinch of salt.
Tip on Serving Size
This Greek pasta salad makes a big batch: 10 to 12 side dish servings or about 8 lunch-sized servings. It lasts for 5 days refrigerated. If you don’t think you’ll eat it all in 5 days, you may want to consider making a half batch. It’s easy to make half!
What to Serve with Greek Pasta Salad
This recipe goes with just about anything: especially in the summer! Here are a few ideas for what to serve with pasta salad:
This Greek pasta salad recipe is vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the feta and add more salt to taste.
Frequently Asked Questions
Can I use any type of pasta for Greek pasta salad?
While you can technically use any type of pasta, short pasta shapes like rotini, farfalle, or penne work best for Greek pasta salad as they hold the dressing well and are easy to eat.
What kind of dressing is used in Greek pasta salad?
A classic Greek vinaigrette is typically used for Greek pasta salad. It’s made with olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper. You can adjust the amount of each ingredient to your taste.
Can I add other ingredients to my Greek pasta salad?
Absolutely! While the classic ingredients are delicious, you can customize your Greek pasta salad with other additions like chickpeas, grilled chicken or shrimp, artichoke hearts, pepperoncini peppers, or fresh herbs like parsley or dill.
This Greek pasta salad recipe is a go-to for cookouts, picnics, and easy lunches all summer long. It’s loaded with feta, olives, fresh herbs, and a zippy lemon-oregano dressing!
Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
Meanwhile, slice the cucumber and tomatoes, dice the bell pepper and thinly slice the shallot. Chop the fresh herbs.
In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, oregano, dill, and kosher salt. Then whisk in the olive oil.
Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the olives, feta cheese and fresh ground black pepper and stir to combine. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).
This skillet pesto salmon is a one-pan weeknight dinner ready in 30 minutes and full of bold flavor! Fresh tomatoes cook down into a jammy sauce, finished with a swoop of vibrant pesto.
Here’s an easy dinner recipe that I am obsessed with because it’s so full of flavor and feels so fancy, so it works for weeknights and date nights!. The idea came from Alex, who spotted a TikTok trend of steaming whole tomatoes in a skillet with onions and garlic. The tomatoes collapse into a jammy sauce at the bottom of the pan and it really is as good as it looks.
It takes only 30 minutes, one pan, and it tastes like you put in way more effort! For the pesto, I love using my pistachio pesto, a recipe I developed after my parents came back from a trip to Sicily raving about the stuff. But honestly, any homemade pesto will work!
Why You’ll Love This Recipe
Ready in 30 minutes. This recipe fits into any busy weeknight rotation if you make the pesto in advance.
Extremely delicious. Like, extremely. The fresh tomatoes break down into a jammy, savory sauce that keeps the salmon moist and interesting versus dried out in the pan.
Mediterranean diet-friendly. Olive oil, wild-caught salmon, fresh tomatoes, herbs: this is everything Mediterranean diet.
What You’ll Need
Here’s a quick look at the key players in this recipe:
Salmon fillets: I like wild-caught salmon when I can find it: the flavor is better and it’s a more sustainable choice. You can use 1 to 1½ pounds depending on what you can find (I like using more, usually).
Ripe tomatoes: You want medium ripe tomatoes: heirloom or vine tomatoes work well. The riper they are, the better the flavor.
Homemade pesto: I love pistachio pesto here for its rich flavor: I highly recommend it! But a classic basil pesto is equally delicious. Either way, I love using homemade pesto, though you can use jarred in a pinch. (For more ways to use up a jar, see my 20 Best Recipes with Pesto.)
Smoked paprika and onion powder: These simple spices season the salmon perfectly.
Olive oil, white onion, and garlic: These form the foundation of the sauce.
Tips for the Best Skillet Pesto Salmon
Use an oven-safe skillet: cast iron is ideal. This recipe moves from stovetop to broiler, so you need a pan that can handle the heat. My cast iron skillet is my first choice here; it retains heat well and gives the tomatoes a nice sear. If you don’t own one, a stainless steel skillet works too.
Let the sauce cook down before adding the fish. This uses a technique that’s been trending on Tik Tok where you add tomatoes to a skillet with onion, steam the tomatoes, and then remove the skins before mashing everything into a sauce. See above for what it looks like before you smash the tomatoes!
Watch your broil time carefully. Broilers vary quite a bit and salmon can get overcooked fast. Start checking at the 5-minute mark for thin fillets; thicker pieces may need 8 to 10 minutes. I pull mine when the internal temperature reads 125°F, which is medium.
Make the pesto ahead. The smashed tomato sauce can be made up to 2 days in advance and stored in the refrigerator. When ready to cook, just reheat it in the skillet and add the seasoned salmon. This turns an already-fast recipe into a nearly instant one.
Pesto Choices
I love this skillet pesto salmon with pistachio pesto – it was inspired by my parents visit to Sicily where they had a pistachio pesto pasta! To make it, here’s what to do:
½ cup roasted salted pistachios (this is important for flavor)
1 small garlic clove
1 large handful fresh basil leaves
¼ cup grated parmesan cheese
¼ cup olive oil
In a food processor, pulse the pistachios and garlic until crumbly. Add the basil and pulse a few times to incorporate. Add the parmesan, turn on the food processor, and slowly drizzle in the olive oil through the feed tube, adding up to 1 tablespoon more and scraping the sides as necessary until the desired texture is reached.
With crusty artisan bread: For scraping up every last drop of sauce!
Variations & Substitutions
Swap the fish. Tilapia, halibut and cod would also work here; just adjust the broil time based on thickness.
Add greens to the sauce. Before adding the salmon, stir a few large handfuls of baby spinach or arugula into the tomato sauce. It wilts down and adds color and nutrition.
Make it dairy-free. Most store-bought pestos contain Parmesan: look for a vegan pesto option if necessary.
Turn up the heat. Add a pinch of red pepper flakes or a tablespoon or two of jarred Calabrian chilis.
Storage & Reheating
Leftovers store in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over medium-low heat. Store pesto separately in a refrigerated container up to 1 week.
Dietary Notes
This skillet salmon recipe is gluten-free, dairy-free (with a dairy-free pesto), and fits into a Mediterranean diet or pescatarian eating plan.
This skillet pesto salmon is a one-pan weeknight dinner ready in 30 minutes and full of bold flavor! Fresh tomatoes cook down into a jammy sauce, finished with a swoop of vibrant pesto.
Heat a large oven-safe skillet over medium heat. Add the olive oil and the tomatoes, placing them cut side down. Add the diced onion to the center of the pan and cover tightly. Cook until the tomato skins soften, about 6 to 8 minutes, then use tongs to peel away and discard the skins. Add the minced garlic to the pan over the onions and stir once, then cover and cook for 1 minute more, until the garlic is fragrant and golden. Uncover and mash the tomatoes with a potato masher until saucy, then stir in ¼ tsp kosher salt. Cook the sauce for 3 minutes.
Meanwhile, preheat a broiler to High. Pat the salmon fillets dry and season the top with ½ to ¾ teaspoon kosher salt (depending on 1 to 1 ½ lbs), smoked paprika, and onion powder. When ready, nestle the fillets into the tomato sauce in the skillet, then transfer the pan to the oven. Broil uncovered for 5 to 10 minutes (5 for very thin salmon and 10 or more for thicker), depending on thickness, until the salmon reaches an internal temperature of 125°F.
Remove the skillet from the oven and spoon the tomato sauce over the salmon. Top each fillet with a dollop of pesto and serve immediately.
Notes
Use an oven-safe skillet. Cast iron is ideal here since the recipe moves straight from stovetop to broiler. If you don’t have one, transfer the sauce and salmon to a baking dish before broiling.
This skinny margarita recipe is only 100 calories and tastes just as good as the classic! It’s ready in 5 minutes with fresh lime, orange juice, and a touch of sweetener.
Want a margarita recipe with less calories? There’s a solution for that: the Skinny Margarita! Now that I’ve been drinking a lot more mocktails, I realized that this is my perfect drink: like a mashup of my virgin margarita and beloved classic margarita.
From the first sip of my first “Skinny”, I realized this drink is extraordinarily tasty and does not taste like you’re giving anything up. Using lots of lime, orange juice, and a little less tequila, it’s possible to make a margarita that tastes as good as the real thing (I think!). It’s now a part of my go-to margarita recipes.
What Is A Skinny Margarita?
A skinny margarita is a margarita designed to have less calories than the standard recipe. A classic margarita is a mix of tequila, lime juice, and Cointreau (orange liqueur). Here’s the key to removing calories from a cocktail: cut back on the alcohol! Here are the ingredients you’ll use for a Skinny Margarita recipe
Tequila blanco: Use a good one. The quality of your tequila matters more in a simple cocktail like this because there’s nowhere to hide. Check out our guide to the best tequila for margaritas if you’re not sure where to start.
Fresh lime juice: Always use fresh lime juice: especially in a margarita!
Fresh squeezed orange juice: This replaces the Cointreau and provides sweetness and citrusy notes.
Agave syrup or maple syrup: Just a touch rounds out the flavors.
How to Make a Skinny Margarita
To mix up your own Skinny Margarita, there’s not much to it! Just mix the ingredients together, and serve it on the rocks (with ice). You don’t even need to use a cocktail shaker with this one, which makes it even easier. Here’s what to do:
Rim the glass with salt. Salt enhances the sweet and sour flavors in the drink, and gives you that classic margarita flavor.
Stir together in a mixing glass. Take that tequila, lime juice, and orange juice, and stir it together in a cocktail mixing glass or large glass of any kind.
Strain into a glass and add ice. Strain the drink into a glass and add ice. You can use the classic margarita glass, but I like using a lowball glass like the one you see in the photos.
How Many Calories in a Skinny Margarita?
This recipe comes in at about 100 calories per serving, compared to around 170 calories in a classic margarita. That makes it a 40% reduction in calories, mostly from less liquor. If you’re keeping track of your drinks, this is one of the most satisfying swaps I’ve found. For more low-calorie options, I have a guide to my top 10 low calorie alcoholic drinks.
Use a cocktail mixing glass to mix it!
Top It With Margarita Salt
This Skinny Margarita is perfect with any kosher salt or flaky sea salt. But if you want to make it look even more festive, try a batch of our Margarita Salt. The green and orange colors of lime and orange zest look beautiful against the glass. Alex and I love doing this for entertaining.
Margarita salt is ultra festive! (shown on our Frozen Margarita)
Adding Clear Ice
Want to know the secret to professional looking cocktails made at home? Clear ice. What is it? I thought Alex was crazy when he told me he wanted to make a recipe for it. Clear ice is artisanal ice used in cocktails because of its crystal clear look and beautiful organic shapes. We try to have a batch ready before we have a cocktail hour because this ice truly steals the show.
You can make clear ice at home and it’s so easy! All you need is a small cooler and 24 hours, and your cocktails will look like you ordered it in a fancy bar. Here’s how to make clear ice.
When to Serve This Drink
The Skinny Margarita is perfect any time you’d make a regular margarita. Most people can’t tell the difference, and some people like it because it’s brighter and less sweet than the standard cocktail. I like it for:
Weeknight happy hour when I don’t want a heavy drink
Dinner parties, especially with Mexican-inspired food like my shrimp tacos or fish tacos
Batch-making ahead in a margarita pitcher (just scale everything up and refrigerate the mix; add ice when serving)
Girls’ night or any occasion where people want a lighter drink
This skinny margarita recipe is only 100 calories and tastes just as good as the classic! It’s ready in 5 minutes with fresh lime, orange juice, and a touch of sweetener.
Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of flaky sea salt (or for a festive look, use our Margarita Salt).
Place the tequila, lime juice, orange juice, and maple syrup in a mixing glass and fill with ice. Stir until cold.
Strain the margarita into the glass with the salted rim. Serve immediately.
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