These powerful morsels are one of my favorite snacks! Store-bought they can be pretty expensive and usually have at least one ingredient that you wished they’d left out. Here’s a generalized recipe that you can mold around dietary restrictions.
- 1 3/4 cups rolled oats
- 1/3 cup agave nectar (or honey, or maple syrup)
- 1 teaspoon salt
- 1/4 cup raisins
- 1/4 cup dried cherries
- 1/4 cup unsalted sunflower seeds
- 1/4 cup ground flaxseed
- 1/4 dried apricots
- 1/4 cup cooked quinoa
- 2 tablespoons chia seeds
- 1/4 teaspoon baking soda
- 1/4 cup melted butter
- 1/4 cup warmed coconut oil
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees. Lightly grease a 24-count mini muffin pan.
- Pour 1 cup of rolled oats into a food processor and process for about 1 minute until oats are pulverized into oat flour.
- Add in the remainng 3/4 cup of rolled oats, and the rest of those delicious ingredients. Pulse until thoroughly combined.
- Divide mixture among the prepared muffin tin. I usually end up only getting 22 filled.
- Bake in preheated oven for 12 minutes.
Note: You can use a regular size muffin pan to make aussie “bombs” (because they are so much bigger) but they tend to fall apart due to extra moisture. Using 1/4 cup of UNcooked quinoa will help.
ALSO – use whatever dried fruit you want!
There’s approximately 110 calories per bite.