These keep in the refrigerator for up to two weeks, and you can also double or triple the batch and keep these in the freezer for a great lunchtime snack (perfect for kids going back to school!)
Ingredients:
- 1 cup Gluten-free Oats
- 1/4 cup Peanut Butter
- 1/4 cup Rice Malt syrup
- 1 TSP Vanilla
- 1/3 cup Chocolate Chips
- 1 TBSP Chia seeds
- 1 TBSP Hemp Seeds
Method:
- Grind up oats in small food processor. If you don't mind larger chunks of oats, then skip this step!
- Put rice malt syrup and peanut butter in a small saucepan or microwave-safe bowl. Melt on the stovetop until combined (soft and easy to stir) - or microwave for 30 seconds.
- Pour rice malt syrup and peanut butter mixture into a mixing bowl. Add vanilla and oats.
- Place in the fridge for 10 mins to cool (so it doesn’t stick to your hands!) then add choc-chips and chia/hemp seeds
- Using a 1 inch cookie scoop (or whatever you have on hand), scoop mixture into hands and roll into balls.
- Balls can be stored in refrigerator or freezer to keep longer.
*This recipe has been adapted from Sweetphi