Makes: About 20 bites
Total Time: 15-minutes (plus 20-minutes for refrigeration)
Recipe developed by: Shannon Costello, RDN, LD with CFW
- 1 ½ cups rolled oats
- 1 cup reduced-sodium pretzels
- ½ cup unsweetened finely shredded coconut ½ cup unsalted, creamy peanut butter
- ¼ cup chia seeds, hemp seeds, or ground flax seeds
- ¼ cup coconut oil, softened (or sub additional honey)
- ¼ cup honey or 100% maple syrup
- 1 teaspoon cinnamon
- Optional: ½ cup mini dark chocolate chips
- Wash your hands thoroughly with soap and warm water.
- In a food processor or blender, pulse the oats until coarse in texture. Place in a large mixing bowl.
- Next, pulse the pretzels into a roughly chopped texture. Be careful not to over-pulse into a powdered consistency. (Both the oats and pretzels should be “crushed”, not completely ground.) Place crushed pretzels into bowl with oats.
- Add all remaining ingredients to the bowl of oats and pretzels. Use a spatula to mix until well combined.
- Use a 1 tablespoon measuring spoon to divide mixture evenly. Roll portions into individual balls, gently pressing them to hold together. Place on a parchment lined baking sheet or in a reusable container.
- Chill in the refrigerator or freezer for about 20-30 minutes before enjoying. Store in an air-tight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Nutrition tip: These make for a great after school snack or dessert after dinner. These nutrient-dense ingredients are filled with protein, fiber, healthy fats, and key vitamins & minerals. Just 1-2 bites satisfies any salty, sweet tooth in moments!
Substitution tip: If you're not a fan of coconut oil, sub out with another ¼ cup of honey. For an extra sweet treat, add mini chocolate chips.