If you are looking for breakfast on the run, you just found it! These balls are an absolute lifesaver. Keep a batch in the freezer and you will never be without something for breakfast again.
They are so versatile and can be adapted to suit any nutritional need or taste preference. For a gluten-free option, use quinoa flakes instead of oats. If a nut-free option is required, instead of almond meal, use a little oat flour or rice flour, or just leave it out altogether and remove a date. To be honest, you cannot go wrong with them, simply add a date or a little more maple syrup if the mixture is too dry or add some oats if it is too wet.
Full of nourishing ingredients, these little breakfast treats will leave your tummy full and you’lll feel energised for hours into your morning.
Recipe by Laura Scherian
MAKES: 5 Balls
PREP: 15 minutes
SET TIME: 1-2 hours
1 cup Bob’s Red Mill oats
¼ cup OWN pepitas
¼ cup OWN sunflower seeds
½ cup OWN almond meal
1 tsp. Simply Organic cinnamon
pinch of salt
5 organic medjool dates, pitted and roughly chopped
1/3 cup OWN organic dried apricots, diced
1/3 cup OWN organic cranberries
2 Tbsp. Absolute Organic maple syrup
2 Tbsp. Kunara coconut oil
½ cup OWN desiccated coconut
- Place oats, pepitas, sunflower seeds, almond meal, cinnamon and salt in a food processor. Blitz until combined well but still coarse.
- Add remaining ingredients, except desiccated coconut, and blitz until well combined and mixture is wet enough to hold the shape of a ball. If too dry, add a little maple syrup or coconut oil. If too wet, add a little more almond meal.
- Using your hands, roll mixture into 80g size balls. Then coat balls in desiccated coconut and place in fridge to harden.