Sprouted Sorghum Energy Bites

Sprouted Sorghum Energy Bites. Do you want to make your favorite energy bite even healthier? Add in some sprouted grains. It might sound weird, but put in the right amount and you will hardly even notice they are there! You are going to love this.

Sprouted Sorghum Energy Bites

Sprouted Grains

You need to start by sprouting your grains. This takes time but isn’t hard at all. I used sorghum, but you really can use any other grains you prefer. If you haven’t ever sprouted before, let me give you the rundown. I start in the morning as the timing works out perfectly for me. Rinse your grains. Then cover them with several inches of water and let them sit like this for about 4 hours. Drain, rinse and drain again. Turn the covered jar over and let it sit until bedtime. Rinse and drain again. Then tip it again and let it sit like this overnight.

sprouting sorghum in a mason jar tipped upside down with a mesh lid

In the morning you will notice the grains have already started to sprout. Next step, rinse and drain again. By afternoon or maybe evening, the grains should be fully sprouted and ready to go!

Now, once they are ready to go, if you aren’t using them right away, refrigerate. That warm, moist sprouting environment is perfect for bacterial growth, so once they are sprouted, refrigerate.

Making the Sprouted Sorghum Energy Bites

The hardest part is over! Now it is time to make the energy balls. I like to throw everything in my Cuisinart Food Processor. You can also use a blender if you have a good one.

I used dates, cashews, the sprouted sorghum, freeze-dried raspberries, unsweetened coconut, and a touch of maple syrup. All healthy and all delicious together.

mixing energy balls in a food processor

Mix well. Then form into small balls. I like to put them on a parchment lined baking sheet. Put them into the fridge until they set up a bit. Then store them in an airtight container in the fridge for up to a week.

woman scooping sprouted sorghum energy balls on a parchment-lined baking sheet

The Finished Sprouted Sorghum Energy Bites

They are the perfect sweet, healthy treat. You will love this!

Sprouted Sorghum Energy Bites

If you are looking for more sprouted grain recipes, let me share a few with you!

Sprouted Sorghum Energy Bites

These simple to make energy bites are completely irresistible. They are simple to make and loaded with so many good things!
Course Snack
Cuisine American
Keyword energy butes with freeze dried fruits, sprouted grains, sprouted sorghum
Prep Time 5 minutes
Total Time 5 minutes
Servings 20 servings
Author Amy- A Red Spatula


  • Food processor or blender


  • 1 cup cashews
  • 8 ounces dates
  • 1.25 ounces freeze-dried raspberries
  • 1/2 cup unsweetened coconut
  • 3/4 cup sprouted sorghum or any other sprouted grain of choice
  • 2 tablespoons pure maple syrup you may need more, check it after mixing well.


  • Add all ingredients to a food processor. Blend until well combined and all the ingredients are broken and mixed well. If you need to add a little more maple syrup for consistency, add it 1 teaspoon at a time and mix well.
    Scoop your energy bites onto a parchment-lined baking sheet.
    Place in the fridge and allow to chill for an hour or so. Then, package them up in an airtight container. They will hold well for up to 10 days! The perfect healthy sweet treat!
    Now, sit back and enjoy. You deserve it!

Sprouting grains

Sprouting grains does take a bit of time to do, but it really simple! Plus the nutritional value, taste, and texture make any effort worth it!
Course grains
Cuisine American
Keyword fall salad ideas, how to sprout grains, sprouted barley, sprouted grains
Prep Time 5 minutes
resting time 1 day
Total Time 1 day 5 minutes
Servings 6 servings
Author Amy- A Red Spatula


  • mason jar, sprouting lids or cheesecloth.


  • 1 cup barley or other grain of choice I have also done white wheat and rye with great results on both
  • water enough to cover the grains with about 1-2 inches over.


  • Rinse your grains well.
    Place in a mason quart canning jar.
    Add enough cool water to cover the grains about 2 inches over.
    Allow the grains to sit in the water for about 4 hours. It is important to cover your grains, just so no bugs get in. You can either use a sprouting lid, as I did or even cheesecloth. Place in a dark, warm place.
    Rinse, fill with water again to cover, and allow to sit another hour.
    Rinse again and tip your jar upside down to drain. I balanced mine upside down in a small bowl. The jar will need to be covered with a sprouting lid or cheesecloth tied on with a rubber band. Make sure to keep it in a warm, dark place.
    The grains will need to sit like this for about 12 hours. This will depend on the temperature of your house and the grains. In 12 hours, check again. You may need to rinse and repeat again. for some grains, you may need to do this several times. The grain should be fully sprouted within 24-56 hours.
    I like to use mine after I see the small sprout starting to poke out. The grains will be nice and tender at this point. You can let them continue to grow if you prefer, up to about 1/4 inch.
    For the salad I created with this recipe, I boiled about 4 cups of water with 1 teaspoon salt. Once it came to a boil, I added the grains and allowed them to boil for about 5 minutes. Once it had boiled for the time, I drained it and added it to the salad.
    Whatever you don't use right away, refrigerate for safety. I have never had anything happen, but better to be safe!
    Now, sit back and enjoy any way you prefer!! You deserve it!

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