NO BAKE GRANOLA BALLS

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No Bake Granola Balls image

Healthy snacks that kids (and grown ups) will love! I originally got the recipe from Whole Foods, then changed it up a bit. This is dairy-free and vegetarian. NOTE: I have many a time made these without toasting the oats and coconut and it works out just fine that way as well :)

Provided by januarybride

Categories     Breakfast

Time 25m

Yield 21 large cookies, 10 serving(s)

Number Of Ingredients 8

2 cups rolled oats (sometimes I use 1.5 cups rolled oats and 0.5 cups steel cut oats)
1/2 cup unsweetened dried shredded coconut
1/2 cup crunchy peanut butter (if using JIF, Skippy or any brand with sugar, omit the sugar below)
1/2 cup honey
2 tablespoons packed brown sugar (lately I have been just using 2 T of Splenda instead of this)
1/4 cup chopped mixed nuts (I like to use almond slivers and chopped walnuts mixed or pistachio's)
1/8 cup raisins (I use golden ones)
1/8 cup dried cranberries (May sub with dried blueberries or dried cherries)

Steps:

  • Preheat the oven to 350 degrees. Spread oats and coconut on a cookie sheet. Place in the oven and toast for about 12 minutes, stirring twice, until lightly browned.
  • Meanwhile, combine the peanut butter, honey and brown sugar in a saucepan over medium heat, stirring continuously, until ingredients are thoroughly blended and sugar has completely melted (about 2 minutes).
  • Add the toasted oats and coconut to the peanut butter mixture, followed by the nuts, raisins and cranberries. Stir to combine. Set aside to cool for about 10 minutes.
  • Working with dampened hands, shape into bite sized balls and refrigerate for an hour. I usually let mine sit out for about 15 minutes prior to serving.

Nutrition Facts : Calories 253.8, Fat 12, SaturatedFat 3.9, Sodium 89.8, Carbohydrate 33.9, Fiber 3.8, Sugar 19.4, Protein 6.2

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