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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Healthy snacks that kids (and grown ups) will love! I originally got the recipe from Whole Foods, then changed it up a bit. This is dairy-free and vegetarian. NOTE: I have many a time made these without toasting the oats and coconut and it works out just fine that way as well :) Ingredients:
2 cups rolled oats |
1/2 cup unsweetened dried shredded coconut |
1/2 cup crunchy peanut butter |
1/2 cup honey |
1/4 cup packed brown sugar (lately i have been just using 2 t of splenda instead of this) |
1/4 cup chopped mixed nuts (i like to use almond slivers and chopped walnuts mixed) |
1/8 cup raisins (i use golden ones) |
1/8 cup dried cranberries (may sub with dried blueberries or dried cherries) |
Directions:
1. Preheat the oven to 350 degrees. Spread oats and coconut on a cookie sheet. Place in the oven and toast for about 12 minutes, stirring twice, until lightly browned.
2. Meanwhile, combine the peanut butter, honey and brown sugar in a saucepan over medium heat, stirring continuously, until ingredients are thoroughly blended and sugar has completely melted (about 2 minutes).
3. Add the toasted oats and coconut to the peanut butter mixture, followed by the nuts, raisins and cranberries. Stir to combine. Set aside to cool for about 10 minutes.
4. Working with dampened hands, shape into bite sized balls and refrigerate for an hour. I usually let mine sit out for about 15 minutes prior to serving as we like them a little gooey.
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