Peanut Butter and Oat Granola Bites

Did you watch the Women’s World Cup yesterday? Even though I failed to watch any of the games leading up to it, I was pretty excited that the USA team was in the final game! Sad they didn’t end up winning of course, but it was a good game.

Since it was an occasion of sorts, naturally I felt the need to whip up something. While eyeing the red, white and blue chocolate covered sunflower seeds that I had yet to put away for next July 4, I realized that they were perfect for the game! But I didn’t have a whole lot of time to bake them in anything, so I threw them into these granola bites I had bookmarked awhile ago.

I really enjoyed these, probably because they are mostly peanut butter and didn’t require turning on the oven for once. I couldn’t taste much of the fruit or sunflower seeds, they added more texture than anything. I do think it would be fun to experiment with other nut butters (Nutella anyone!?), and various add-ins. You might be seeing a couple more of these pop up eventually, they might be my new snack!

Ingredients:

3/4 cup rolled oats

2 Tbsp unsalted, roasted sunflower seeds

2 Tbsp chocolate covered sunflower seeds (I had a patriotic color blend)

1/4 cup dried cranberries, roughly chopped

1/4 cup dried blueberries, roughly chopped

2 Tbsp ground flaxseed

1/2 tsp kosher salt

1/2 cup creamy peanut butter

1/4 cup chunky peanut butter

1 Tbsp honey

1/2 tsp vanilla extract

Directions:

1. In a large bowl, combine all ingredients making sure to evenly distribute all the ingredients.
2. Roll some of the dough between your hands, if it sticks together it is ready to go. If it feels too dry then add a bit more peanut butter or honey. If it is too wet add extra oats or flaxseed.
3. Line a baking sheet with parchment paper. Roll a heaping tablespoon of dough into a 1-inch ball and then place it on the prepared baking sheet. Repeat with the remaining dough.
4. Chill in the refrigerator at least 30 minutes before serving. Store in airtight container in the refrigerator for up to 2 weeks.

Source: Adapted slightly from Sweet Peas Kitchen