Ingredients
• nonstick cooking spray
• 1 3/4 cup s quick oats
• 1/2 cup peanut butter
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/3 cup dried blueberries, cherries, and/or cranberries
• 1/4 cup honey
• 2 tbs coconut flakes
• 2 tbs raw sunflower seeds
• 2 tbs slice d almonds
• 2/3 cup finely chopped dried apples, and/or apricots
Directions
1. In small skillet, toast almonds over medium heat 4 to 5 minutes or until lightly browned, stirring frequently.
2. Spray cookie sheet with nonstick cooking spray. In bowl of food processor with knife blade attached, process ¼ cup oats and almonds 15 seconds or to fine crumbs; transfer to medium bowl.
3. In large bowl, combine dried fruits, sunflower seeds, coconut, cinnamon, and remaining 1 ½ cups oats. Add peanut butter, honey, and extract, and stir until well combined and mixture begins to stick together.
4. Using gloves or moist hands, form mixture into 1 inch balls, then coat lightly with almond oat crumbs. Place on prepared cookie sheet and cover with plastic wrap. Refrigerate at least 4 hours or overnight to allow oats to absorb moisture.
Nutrition Information
Calories - 246
Total Fat - 11g
Saturated Fat - 2g
Cholesterol - 0mg
Sodium - 76mg
Carbohydrate - 33g
Fiber - 4g
Protein - 8g
