The past two years, I've been doing my utmost to eat healthier. I keep around some store-bought granola bars like Kashi or Cascadian Farms, but I also like to make my own granola bars or these breakfast balls. These are neither heavy or light on the stomach, and they provide a nice hit of protein--very important if you're going to be exercising during the day.
I can't even count how many times I have made these balls. I cobbled the recipe together from various sources, and it's also one of those recipes that you can completely customize based on what you like and have handy. I always use almond butter, but any nut butter will do. Shredded coconut isn't a favorite of mine, so I use only a little. I use golden raisins, but you can mix in any dried fruit. Mini chocolate chips are great here, and I've also added in some leftover peanut butter chips. Have fun with it!
Nut Butter Breakfast Balls
1 cup old-fashioned rolled oats
1/2 cup nut butter (peanut, almond, etc) (use Pam on the measuring cup so it comes out cleanly)
1/3 cup honey (use more Pam for easy clean-up)
1/3 cup shredded coconut
1/2 cup ground flaxseed and/or wheat germ
1/2 cup mini chocolate chips
1/2 cup dried fruit
Using a big spoon, combine all of the ingredients in a mixing bowl. Chill in fridge for an hour or two. Use a tablespoon or teaspoon scoop, shape the dough and place on a wax sheet. If the mixture is not cohesive, stop and add more nut butter or honey and stir, then try shaping again; chill again if needed. Once all of the balls are formed, use your hands to compress the balls more.
Makes 17-21 tablespoon-sized protein balls. [I eat two-three for breakfast.] Keep in a sealed container in fridge for as long as two weeks.
OM NOM NOM.