Sometimes you want a little bit of something sweet to snack on. When I spied these sticky, nutty orbs over at Shutterbean I was intrigued. Tracy made them for her toddler but I wanted them for myself. What can I say, I'm a 3 year old at heart! Plus, I always giggle at the word balls.The thing that I love about these is that they are dead simple to prepare - no baking, no fussing. And what's more, you probably already have everything in your cupboards ready to go. They're relatively healthy and you could probably up the health factor by adding in flax seeds instead of sunflower seeds or add in whatever dried fruit appeals most. For me, I added in some dark chocolate chips which got all melty and delicious and upped the appeal factor.
I found that they fell apart and got a bit too gooey without being refrigerated, so I kept some in the freezer and the rest in the fridge. They're the perfect evening snack with tea and they provide quick bursts of energy to keep you going through even the most hellish workday afternoon.
Peanut Butter Oat Balls
(adapted from Shutterbean)
1/3 cup agave syrup
1/4 cup natural peanut butter
2 tablespoons butter or earth balance
1 cup crisp rice cereal
3/4 cup old fashioned rolled oats (not quick cooking)
1/4 cup roasted salted sunflower seeds
1/4 cup dried cranberries
1/4 cup chocolate chips
In a large saucepan, heat together the agave, peanut butter and butter until melted and smooth. Remove from heat and add in remaining ingredients, stirring well until coated. Use a teaspoon to drop mixture into candy or mini muffin cups. Place cups on a cookie sheet and refrigerate until set, about 30 minutes. Store refrigerated for 1 week.
