So to get ready for the Sea Otter Classic Cycling Festival, I made a batch of my Peanut Butter Nut Eggs but as Balls, and without the chocolate covering, which the original recipe has them as.
These were perfect for a day walking all around in the sun and even better for the recovering athlete. I was also pleasantly surprised on how well they traveled (never fell apart in my baggie!) You could stuff a bag of these in your jersey pocket and I'm sure they'd still keep form, especially if you shape them into bars...Enjoy!
Oat Balls (Originally from Sunday Baker)
~2 dozen 2 inch Balls
1.5 C Rolled Oats
1 C Crushed Pretzel Pieces
1/2 C Hazel Nuts
1/4 C White Chocolate Chips
1/3 C Cranberries
1/3 C Peanut Butter (Natural & Creamy)
1/3 C Honey
1 Tsp Cinnamon
1 Tsp Vanilla
-In a food processor, pulse Oats, Pretzels, Nuts & Chips until grainy (corn meal consistency).
-Add in Cranberries and pulse until also grainy.
-Add in PB, Honey, Cinnamon & Vanilla, pulse until combined.
-Scoop out about 2 Tbsp dough and roll by hand into a ball, set on cookie sheet lined with wax paper, repeat with remaining dough.
-Freeze for about 1 hour then place in bag or container and refrigerate or eat!