sunflower bliss balls
I used to eat a peanut butter-chocolate chip version of these little oat nuggets religiously every morning. That formula I see most often, for good reason since such a combination is riveting to almost anyone’s tastebuds. In my cabinet, though, I found a lonely jar of sunflower butter, and having never tried this peanut alternative I felt inspired to raid the rest of our dry goods to see what my hands could create. The result? Certainly palatable. Definitely a thing I’d bag up and lug for a quick breakfast paired with fresh fruit. And sunflower butter? Gee, it’s satisfying.
Runners seem to adore energy bites as a pre-workout fueling mechanism, and I’d have to agree. They’re plenty carby while boasting some protein and fat for energy longevity. The aforementioned peanut-chocolate version I tried with good success prior to my 10+ milers, and I’ll bet this formula will induce the same bounce in my shoes. Ingredients are easily changed or omitted, but I like these guys how they are. If you do swap and replace, let me know what you do and what you think of the final product!
Ingredients
- 1 cup raw oats
- 1/4 cup almonds, finely chopped
- 1/4 cup unsweetened coconut flakes
- 1/4 cup raisins
- 1 tsp cinnamon
- 1/2 cup sunflower butter
- 2 tbsp maple syrup
Instructions
- If using whole almonds, chop into small pieces, almost to the texture of a course meal.
- Combine dry ingredients in a large mixing bowl. Stir with a wooden spoon until incorporated. Add sunflower butter and maple syrup, and mash together with your hands (recommended) or aforementioned spoon.
- Chill batter for about 30 minutes in the refrigerator. Using your hands, roll into balls about one inch in diameter. Feel welcome to make them bigger or smaller depending on portion desires.
- Store uneaten bites in the fridge for up to 3 days, or in the freezer in an airtight container for up to 3 months. If you're like me, you'll probably stow them longer.
