Fruit and Oat Energy Balls are cute and the tiny bite provides a little pick-me-up just when you need it. They're packed with all the goodness of oats, nuts, seeds and dried fruit and you don't have to bake them.
In winter these are a perfect grab-and-go snack to carry in your pocket skiing, especially because I like them best right out of the freezer. These little treats won’t stand up to the summer heat but they're a delicious reward at the end of a long day hiking when dinner is still hours away.
Storing Nuts, Seeds and Dried Fruit
Variety is what you need and I make a point of keeping different nuts, seeds and dried fruit. I store them all in 4-cup Mason jars and I never worry about keeping everything stocked. As long as I have a few options I can rotate through my favourite bar and cookie recipes without feeling like they're always the same.
What Can I Use In Place of Oats
Many people who eat gluten free can still not tolerate safe, gluten free oats. Substitute buckwheat flakes in any recipe calling for oats.
Get The Tools
When you have the right tool for the job it makes cooking easier. To make my energy balls I use a small ⅛ cup size measuring cup (that's 2 tablespoons). I pressed the mixture into the measuring cup then turned it upside down onto waxed paper and tapped it out. If your kitchen is really hot you may need to harden the mixture in the fridge for 15 minutes before shaping them.
Let me know in the comments below how you made your Energy Balls and what ingredient you think is essential.
More No-Bake Recipes
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Fruit and Oat Energy Balls
DRY INGREDIENTS - BOWL #1
- 1 cup gluten free whole oats
- ¼ cup slivered almonds
- ¼ cup pumpkin seeds
- ¼ cup shredded coconut (or coconut flakes)
- 1 tablespoon sesame seeds
DRY INGREDIENTS - BOWL #2
- 1 cup gluten free cereal (cornflakes, Rice Krispies or Quinoa Puffs)
- ⅓ cup dried cherries, chopped
- ⅓ cup golden raisins
- ⅓ cup dried apricots, chopped
- ¼ cup mini chocolate chips (optional)
- ¼ cup butter
- ¼ cup brown sugar
- ¼ cup honey
- ½ teaspoon vanilla
- ⅛ teaspoon salt
- Preheat oven to 350°F.
- On large baking sheet combine Bowl #1 ingredients (oats, nuts, seeds and coconut). Toast for 10 minutes, stirring half way through cooking time to prevent burning. Cool completely. Can be done in advance.
- In Bowl #2 combine the cereal and fruit. Add to bowl #1 and stir to combine.
- In a 2-cup liquid measuring cup combine butter, sugar, honey, vanilla and salt. Microwave for 1 minute, whisk until smooth. Microwave for another 30 seconds if needed.
- Add to dry ingredients mixing thoroughly.
- Use a small portion scoop to make balls or pack firmly into a mini muffin tin for little pucks. (Canadian eh!)
- Freeze until firm. Best served cold.