These kid-friendly energy balls make a well-balanced snack that’s packed with fiber, protein, healthy fats and affordable, antioxidant-rich frozen blueberries with zero added sugars. Peanut butter + maple syrup is already a winning combo, and the dash of cinnamon + splash of vanilla kick it up several more notches!
Ingredients
- 1 ½ cups rolled oats
- 1 ½ cups brown rice crispy cereal (no sugar added)
- 1/2 tsp. cinnamon
- 1 cup frozen blueberries (not thawed)
- 1/2 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 1/2 tsp. vanilla
- 1/8 tsp. sea salt
- 4 Tbsp. chia seeds
Instructions
- Line a large plate or cooking sheet with parchment paper.
- Combine the oats, crispy rice and cinnamon in a large mixing bowl and lightly mix with a spatula.
- Place the frozen blueberries, peanut butter, maple syrup, vanilla and sea salt in a food processor or blender. Blend until somewhat smooth or a thick liquid forms. Add the chia seeds and pulse until just combined.
- Add the blueberry mixture to a large mixing bowl, scraping the edges with a spatula and then gently mixing to combine with the oats and crispy rice.
- Lightly wet your hands with a small splash of water (but not too much). Roll the mixture into small balls, about 1-2 inches in diameter. Place the balls on the parchment-lined plate.
- Allow the balls to set in the freezer for atleast 30 minutes, or until they hold their shape well, and then enjoy!
Notes
- Store in the fridge and consume within 2-3 days. Keep in mind that the longer they rest in the fridge, the softer and more pillowy they'll become.
- You can sub any nut butter or sunflower seed butter for a nut-free version.
- Feel free to sub local honey for the maple syrup (or omit it entirely).
- You can also add 2 scoops of your favorite protein powder in the first step to increase the protein content.
- Not a fan of blueberries? Use frozen raspberries, strawberries or blackberries instead!
- If you can’t find sugar-free brown rice crispy cereal, either omit it or replace it with 1 ½ additional cups of rolled oats.
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