For a tiny person, I eat a lot. Actually, I’m typing one-handed as I eat an apple. Probably not super efficient. I love to snack, but I like to do it in a way that I satisfy my cravings while nourishing my body.
I tend to always have some version of “energy balls” in my fridge. They are easy to make, store well, and travel well. The best part is that the recipe is super flexible. Don’t have hazelnut butter? Peanut butter is fine. Want more crunch? Try adding some pumpkin seeds. You really can’t go wrong as long as there is enough binder (nut butter, honey, maple syrup, agave nectar, etc.) to keep the dry ingredients together.
Processed with VSCO with a6 preset
Processed with VSCO with a6 preset
INGREDIENTS:
- 1 cup oatmeal (I used old-fashioned oats)- toast briefly for more flavor
- 2/3 cup toasted coconut flakes
- 1/2 cup nut butter (I used hazelnut butter)
- 1/2 cup ground flax seeds
- 1/2 cup chocolate chips
- 1/4 cup chia seeds
DIRECTIONS:
- Stir all ingredients together in a medium bowl until thoroughly mixed. This doesn’t have to be super precise. Just make sure that there is enough wet to dry ingredients that the mix sticks and doesn’t fall apart. I have found that letting the mixture chill for about 20 minutes helps when shaping them.
- Once chilled, roll into balls. I like to make them on the smaller side because I know I’m going to keep reaching for another no matter the size.
- Store in an airtight container. Keep refrigerated, will last for about a week (but they’ll probably be gone before then…) .
- Enjoy! This recipe is vegan and gluten-free (if using gluten free oats).
dagny arizona 