This recipe is a staple in our household. My kids, ages 3 and 5, love helping me make them. I like to stash a batch in the freezer for future lunchboxes and snacks-on-the go. The oatmeal is packed with fiber and the protein in the nut butter will keep your kids satiated for a long, long time.
16 oz. peanut butter, almond butter, or cashew butter, softened at room temperature
¾ c. raw honey
1 ½ c old fashioned, slow cook oats (not steel cut)
Extras such as crispy rice, sesame seed, granola, unsweetened cocoa powder, etc
Place oats in blender and grind until they assume a powder-like texture. Mix peanut butter and honey together in a bowl. Add oats to nut butter & honey mixture and mix well. Adjust consistency as desired. Roll batter into small balls and roll in your choice of extras, if desired. Place in fridge to harden for at least 30 minutes.
Yields approximately 40-50 balls. Will last in the refrigerator for a week or freezer for a few months.